Baruhlo cafe Salsa Macha

275ml virgin pressed The Avo Keeper Oil

3 garlic cloves

1/2 cup raw hazelnuts or blanched almonds

2 dried pasilla chiles, seeds removed

2 dried ancho chiles, seeds removed

5 dried chilies de arbol

50 ml sherry vinegar

1/2 tsp dried oregano

1/2 tsp sesame seeds

1/2 tsp brown sugar

flakey salt to season

Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes. Spoon out garlic with a slotted spoon; save for something else or discard. Add nuts to oil and cook until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30–60 seconds. Transfer to baking sheet with nuts. Repeat with ancho chiles, sesame then chiles de árbol. Let oil cool slightly.  Add vinegar and oregano.

1. Transfer nuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil mix and purée until nuts and chiles are finely chopped, about 1 minute. Season salsa with salt, and brown sugar, and let cool.

Serve salsa macha with tostadas, avocados, and lime wedges, or  BBQ meats and fish, or  grilled summer vegetables.

 Salsa can be stored in the fridge for up to 2 months.