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.