Step 1: Gather all your ingredients. Destem and deseed the dried ancho and pasilla chiles. For the chiles de árbol, you can leave them whole, but remove some seeds if you prefer less heat.
Step 2: Heat a large, dry skillet over medium heat. Toast the dried chiles (ancho, pasilla, and de árbol) for 1-2 minutes per side, or until fragrant and slightly pliable. Be very careful not to burn them, as this will make your Salsa Macha bitter. Remove and set aside.
Step 3: In the same skillet, add a tablespoon of your chosen oil. Add the raw peanuts and sauté over medium-low heat, stirring frequently, until they are golden brown and fragrant, about 5-7 minutes. Remove and set aside.
Step 4: Add the sesame seeds and pumpkin seeds (if using) to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden and fragrant. Remove and set aside.
Step 5: Add the remaining oil to the skillet. Once hot, add the sliced garlic cloves and fry until golden brown and crispy, about 2-3 minutes. Don't let them burn. Remove the garlic with a slotted spoon and set aside, reserving the infused oil in the pan.
Step 6: In a food processor or blender, combine the toasted chiles, toasted peanuts, toasted seeds, fried garlic, apple cider vinegar, and a pinch of salt.
Step 7: Begin blending the ingredients. While the processor is running, slowly drizzle in the reserved hot oil from the skillet until the Salsa Macha reaches your desired consistency – chunky or smoother. You might not need all the oil, or you might need a little more depending on how thick you like your Salsa Macha. Taste and adjust salt as needed.
Step 8: Transfer your homemade Salsa Macha to a clean, airtight jar. Ensure the salsa is submerged in oil for best preservation. It can be stored in the refrigerator for up to a month.