Step 1

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.

Step 2

Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.

Step 3

Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Step 4

Stir in the vinegar, salt and Mexican oregano.

Step 5

Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.

Step 6

Serve!