Step 1: Begin by preparing your chiles. Remove the stems from the ancho and guajillo chiles. For less heat, you can also remove the seeds. For the arbol chiles, you can leave them whole or break them for more heat. Heat 1/2 cup of neutral oil in a large saucepan or Dutch oven over medium-low heat. Add the ancho, guajillo, and arbol chiles. Toast them gently for 3-5 minutes, stirring frequently, until fragrant and slightly softened. Be careful not to burn them, or your Salsa Macha will taste bitter. Remove the chiles from the oil and set aside.
Step 2: In the same oil, add the peanuts, sesame seeds, and garlic cloves. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the nuts are lightly golden and the garlic is fragrant and softened. Again, be mindful not to burn them. Remove the nuts, seeds, and garlic from the oil and set aside with the chiles.
Step 3: Add the chopped onion to the remaining oil in the pan. Cook until translucent and lightly caramelized, about 5-8 minutes. This adds a subtle sweetness and depth to the Salsa Macha.
Step 4: Once cooled slightly, combine the toasted chiles, nuts, seeds, garlic, and cooked onion in a high-speed blender or food processor. Add the remaining 1.5 cups of oil from the pan (it should be infused with flavor), apple cider vinegar, salt, and brown sugar.
Step 5: Blend on medium speed until the mixture reaches a coarse, chunky texture. You want some pieces of chiles and nuts visible for that satisfying crunch. Avoid over-blending into a fine paste; the texture is key to authentic Salsa Macha.
Step 6: Taste and adjust seasoning if necessary. You might want a little more salt, a touch more vinegar for tang, or even a pinch more sugar to balance the heat.
Step 7: Carefully transfer the finished Salsa Macha to clean, airtight jars. Allow it to cool completely before sealing. Store in the refrigerator. The flavors will meld and deepen over the next day or two, making your Salsa Macha even more delicious.
Step 8: For optimal storage, consider using high-quality glass food storage containers, which are perfect for preserving freshness and flavor. This ensures your homemade Salsa Macha stays delicious for longer, ready to enhance any meal.