Dry toast peanuts, pepitas, almonds in a skillet for 2 minutes then add sesame seeds and toast another minute.
In another deep skillet, fry garlic several minutes in the vegetable oil until golden.
Next add the chiles to the garlic and fry 1 minute on low. Add toasted nuts/seeds and fry another minute until chiles are slightly dark red. Stir constantly. Do not burn or salsa macha will be bitter.
Pour into a container with the salt, vinegar and water then pulse using an immersion blender until desired consistency (or use a blender). Season to taste.
Great served as a dipping salsa with tortilla chips, drizzled over grilled fish, chicken and steaks. Fantastic served with eggs, too.
Notes
Makes 4 cups total. Serving size and nutrition based on quarter cup servings.