Step 1

Heat the oil on low heat. While waiting for it to heat up, cut the anchos in 2-3 pieces, with a pair of scissors.

Step 2

Tip the anchos and the whole garlic cloves into the oil and fry, stirring, for 2 minutes, until the garlic takes on some colour, but not brown. Use your slotted spoon and dish out the anchos and the garlic into your heatproof jug or bowl.

Step 3

Now fry the chillis de arbol, again for 2 minutes, stirring to brown them evenly. Scoop them out with your slotted spoon when done, and add to the jug.

Step 4

Next, tip the peanuts and sesame seeds into the oil and fry for 2 minutes, to brown both, also stirring. When done, pour the whole thing into your jug. Leave the oil and stuff to cool for 10 minutes.

Step 5

At the end of 10 minutes, transfer everything to a chopper and blend to a medium-smooth stage. How smooth you make salsa macha is completely up to you. Sometimes, I chop up the nuts separately to a coarse stage and add it to the rest, to get a coarse-grind salsa macha.

Step 6

Transfer to a clean jar, cool to room temperature and store in the fridge for 2-3 weeks.