Salsa Macha

Ingredients

• 1¼ cups grapeseed oil
• 6 garlic cloves, peeled
• 1 cup raw peanuts
• 4 dried pasilla chiles, seeds removed
• 4 dried ancho chiles, seeds removed
• 10 dried chiles de árbol
• Kosher salt
• Purple corn tostadas, avocado wedges, tender herbs, and lime wedges (for serving)

Steps

1. Cook the oil and garlic in a large saucepan over medium heat for 6–8 minutes, until the garlic is golden all over. Lift out the garlic with a slotted spoon and either save for another use or discard. Simmer the peanuts in the oil until golden brown, about 2 minutes, then lift them with the spoon onto a small rimmed baking sheet. Cook the pasilla chiles in the oil for 30–60 seconds, just until a little puffed and darkened, and move to the sheet with the peanuts. Do the same with the ancho chiles and then the chiles de árbol. Cool the oil slightly.
2. Pulse the peanuts and chiles in a food processor to coarse pieces. With the motor still running, pour the oil in a stream and purée until the peanuts and chiles are finely chopped, about 1 minute. Salt the salsa and let cool.
3. Offer the salsa macha with tostadas, avocado, herbs and lime wedges.
4. You can prepare the salsa 2 months ahead; cover and refrigerate.