Salsa Macha

Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about 3 minutes. This helps bring out the oils. Remove from the stove, and set to the side.

Next, heat a sauce pot on medium-low heat. Add the olive oil, and carefully add in chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.

During this time, add oregano to a small bowl, and season with the salt and pour in the vinegar.

Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.

Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case at all. It’s more of a smoky flavor with a hint of chili.