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. Best of mixture sits in the refrigerator overnight as flavour will deepen.
Salsa Macha can last in the fridge at least 1-2 weeks.