Salsa Macha

Crisp the Garlic: Heat the avocado oil in a large skillet over low heat for 2 minutes. Add the sliced garlic and cook gently, stirring often, until very lightly golden. Do not let it brown. Use a slotted spoon to remove the garlic to a plate and reserve the oil in the pan.
⅓ cup avocado oil, 8 garlic cloves
Blend the Chiles and Peanuts: In a food processor, pulse the chile morita, chiles de arbol, and chiles guajillo until finely chopped. Add the peanuts and pulse briefly until coarse. Do not let the mixture turn into a paste.
1 ½ cups chile morita, 6 chiles de arbol, 2 chiles guajillo, ½ cup peanuts
Toast the Chile Mixture: Add the blended chile mixture to the reserved oil along with the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2-3 minutes, stirring constantly, until fragrant, being careful not to burn it. Stir in the vinegar and tamari, then immediately turn off the heat.
2 teaspoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons Mexican oregano, ⅓ cup toasted sesame seeds, 1 teaspoon salt, 1 teaspoon white vinegar or red wine vinegar, 1 teaspoon tamari
Assemble: Finely chop the reserved garlic and stir it back into the mixture. Add enough olive oil to fully cover the solids, adjusting until the texture is spoonable but not thin.
olive oil
Cool and Store: Let cool completely, then transfer to an airtight container and refrigerate.