Ingredients
Directions
- 1
Set a jar next to the stove, a funnel placed over the jar is helpful. Working one variety at a time, lightly toast the seeds and nuts in a dry pan over medium-high heat. Toss the nuts or seeds around constantly to ensure none burn. The pepitas will take about a minute, the almonds will take less, and the sesame seeds will toast in seconds - this is why we toast them individually. Remove each from heat just as they begin to take on color and combine in a jar . Be sure to wipe the pan clean of any remnants between each of the three (otherwise you will end up with little burned bits).
- 2
Set a heatproof bowl next to the stove. Pour the oil and chilis into the empty and wiped pan over high heat. As soon as the colors begin to sizzle and bubble at the edges, carefully add the garlic cloves and very carefully pour the oil with the garlic and chilies into the heatproof bowl. With a metal measuring cup or spoon fish out the garlic the moment it begins to take on color, set aside until the oil cools. Place the cooled oil and garlic in a food processor or blender and pulse or blend on low to mince and combine. Don’t over process, we want little bits in the oil, not a purée.
- 3
Add the honey, apple cider vinegar, and salt to the nuts and seeds in the jar. Top with the chili garlic oil and stir or shake to combine. Let rest in the refrigerator at least 12 hours. Salsa macha will keep in the fridge for up to a year.
