Step 1: Heat 1/4 cup of the neutral oil in a heavy-bottomed skillet or saucepan over medium-low heat. Add the Guajillo chiles and Arbol chiles. Fry for 1-2 minutes, stirring constantly, until fragrant and slightly puffed. Be careful not to burn them, as this will make the salsa bitter. Remove chiles immediately with a slotted spoon and set aside to cool.
Step 2: In the same oil (add a splash more if needed), add the sliced garlic. Fry for 2-3 minutes until golden brown and fragrant. Remove garlic with a slotted spoon and set aside with the chiles.
Step 3: Add the peanuts to the hot oil. Fry for 2-3 minutes, stirring, until they are lightly golden brown. Remove peanuts with a slotted spoon and add to the chile and garlic mixture.
Step 4: Add the sesame seeds and pepitas to the remaining oil. Fry for 1-2 minutes, stirring constantly, until they are golden and popping. Remove immediately with a slotted spoon and add to the other toasted ingredients.
Step 5: Carefully pour the remaining oil from the skillet into a heat-proof blender or food processor. Add the toasted chiles, garlic, peanuts, sesame seeds, and pepitas to the blender. Also add the apple cider vinegar and salt.
Step 6: Blend on high speed until a coarse, chunky salsa forms. You want some texture from the nuts and seeds, so avoid over-blending into a fine paste. Adjust salt to taste. If the salsa is too thick, you can add another tablespoon or two of fresh neutral oil to achieve your desired consistency.
Step 7: Transfer the Authentic Mexican Salsa Macha to a clean, airtight jar. Allow it to cool completely before sealing. Store in the refrigerator where it will keep for several weeks. Once cooled, transfer your Authentic Mexican Salsa Macha to an airtight container. I love using these Basics Glass Food Storage containers for their durability and how well they preserve freshness. Ensure the salsa is always submerged in oil for best preservation.