Spicy condiment to add into dressings, on meat or eggs
30g Tio Pablo dried Arbol chillis
1/3 cup sunflower oil
1 garlic clove
3 Tbl sesame seeds
salt to taste
With scissors, cut off the top and de-seed the dried Arbol chillis.
In a large skillet, heat oil (medium heat) and add chillis and sesame seeds. Cook quickly and stir often. Once the chillis brown, remove with a slotted spoon and let cool on paper towels. Reserve oil in skillet.
In a food processor, blend the chillis with garlic and drizzle in oil. Add salt to taste. For a deeper flavour, sit the mixture in the refrigerator overnight.
Salsa Macha can last in the fridge at least 1-2 weeks.