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Wok eggs, fried rice and hot Dry Noodles.
Dark, rich salsa macha is oil-based and derives its deep, earthy, smoky flavor from toasted dried chilies, garlic and a combination of nuts and seeds. Some versions are well blended to fully integrate the ingredients, but this one is chunky with chopped peanuts and whole sesame seeds. (We found that a blender does a better job than a food processor at breaking down the toasted chilies.) Salsa macha keeps well in the refrigerator, but bring to room temperature before serving.
ounce guajillo chilies (4 medium), stemmed and seeded
ounce ancho chilies (1 or 2 medium), stemmed and seeded
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