Salsa Macha

Step 1

Remove the stems and seeds from the arbol and guajillo chiles by holding each chile stem-side up and pulling the stem downward; shake out the loose seeds into the trash.

Step 2

Tear each chile into 3 to 4 rough pieces with your hands so they will cook evenly and fit easily into the oil.

Step 3

Place a 10-inch skillet over medium heat and wait 1 minute until it feels warm when you hold your hand 2 inches above it.

Step 4

Add the chile pieces to the dry skillet and stir them constantly with a wooden spoon for 45 seconds until they smell toasted and turn slightly darker, being careful not to burn them.

Step 5

Transfer the toasted chiles to a small bowl and set aside on the counter to cool for 1 minute.

Step 6

Return the skillet to medium heat, add the unpeeled garlic cloves and onion chunks, and cook for 8 to 10 minutes, stirring once every minute, until the garlic skins char black and the onion edges turn dark brown.

Step 7

Remove the skillet from heat and let the garlic and onion cool for 2 minutes until they are safe to touch.

Step 8

Peel the papery skin off each garlic clove by rubbing it between your fingers over the sink; discard the skins.

Step 9

Pour the olive oil into the skillet and set it over medium heat; wait 2 minutes until the oil shimmers and moves quickly when you tilt the pan.

Step 10

Add the cooled chile pieces, peeled garlic cloves, charred onion chunks, oregano, and salt to the warm oil.

Step 11

Stir constantly with a wooden spoon for 3 to 4 minutes, watching carefully as the mixture bubbles gently; you should hear a steady, light sizzle.

Step 12

Remove the skillet from heat and let the salsa macha sit undisturbed for 10 minutes so the flavors deepen and the oil cools slightly.

Step 13

Pour the entire contents of the skillet—chiles, garlic, onion, and oil together—into a glass jar, leaving it at room temperature until it cools completely, about 30 minutes.