Preparation

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.