Salsa Macha — Dried chile oil with peanuts and sesame

Heat the oil in a small saucepan over medium heat to 160–170°C (use a thermometer). The oil should look still and clear — not yet shimmering strongly.

Add the whole chiles (with stems and seeds, or remove seeds for milder salsa). They will sizzle immediately. Fry for 20–30 seconds, pressing them under the oil, until they darken to a deep red-brown. Work quickly — they go from perfect to burnt in 10 seconds. Remove with a slotted spoon.

In the same oil, fry the peanuts for 2–3 minutes until golden. Add the sesame seeds for the last 30 seconds. Add the garlic cloves and fry for another 60 seconds.

Remove everything from the oil. Let the oil cool slightly — it should not be boiling when you blend.

Transfer the fried chiles, peanuts, sesame, and garlic to a blender. Add the vinegar and salt. Pour the warm oil over. Blend to a coarse paste — do not over-blend. There should be visible pieces of peanut and chile, not a completely smooth purée.

Taste for salt. Transfer to a clean glass jar. The salsa macha will keep at room temperature for 2–3 weeks. Ensure all solids are submerged in oil.