Directions

1. Toast the peanuts, sesame seeds, and pepitas on a comal or skillet over medium to low heat for about 5 minutes, or until golden and fragrant. Remove from the comal and set aside.

2. In a large heavy saucepan, heat the grapeseed oil over medium heat. Add the chiles and garlic, frying until the chiles puff up and turn dark brown, about 2-3 minutes. Remove the chiles and garlic from the oil, but keep the oil in the saucepan.

3. In a molcajete, combine the toasted nuts and seeds, fried chiles, garlic, piloncillo, apple cider vinegar, salt, and pepper. Mash until you reach your desired consistency.

4. Add the reserved oil back to the mixture and stir until well combined with the spices. Taste and adjust seasoning if needed. Let the salsa macha cool completely before storing in the refrigerator.