Salsa Macha

Step 1: Use kitchen shears to cut stems off of 2-3 ounces dried chiles. Cut chiles open and scrape out seeds. Discard seeds and stems. Use the shears to cut the chiles into 1/2-inch pieces. This should make about 1 cup of chile pieces.

Step 2: Put the extra virgin olive oil into a large saucepan and heat over medium until just warm.

Step 3: Add peanuts, pecans, sesame seeds, onion and garlic cloves to the heated oil. Cook, stirring often, until the garlic turns golden, 5-10 minutes. Do not let garlic burn or oil smoke.

Step 4: Stir in chopped dried chiles. Remove from heat. Let cool to room temperature, about 45 minutes.

Step 5: Add 1 tablespoon vinegar, 1 chipotle chile, salt and oregano.

Step 6: Either use a stick blender or carefully transfer mixture to a blender container. Use on/off turns to finely chop all the solids. Do not puree. Taste and adjust seasoning, adding more vinegar, chipotle and salt as desired.

Step 7: 7. Transfer to small covered containers. Use at room temperature. Store in the refrigerator for up to several weeks. Let stand at room temperature to allow oil to warm up before using.