Salsa Macha
Not for sissies.
According to my notes, this earthy salsa macha hails from Central Veracruz.
Toast 20 – 24 chiles de arbol, stemmed. Careful not to burn. I use a root brush for scooting the chilies around the comal.
Meanwhile, roast 1/2 cup unsalted, skinned peanuts in a hot oven (450′) until evenly brown.
Grind the ingredients – chilie seeds too! – in a blender with 1/3 cup of veg oil to release the blades and get everything into a cohesive mass. Salt to taste. Remember to add the oil in a slow smooth stream to allow it to incorporate easily.
There is still texture here, which is lovely. It’s a real ripper of a salsa, great on a tortilla wrapped around grilled meats and vegetables.