Salsa Macha

Ingredients2 ounces dried chiles2 cups Terra Delyssa Organic Extra Virgin Olive Oil¼ cup raw almonds¼ cup raw pepitas (pumpkin seeds)1 tablespoon raw sesame seeds4 whole garlic cloves, peeled and halved1½ tablespoons apple cider vinegar1 teaspoon fine sea salt2 teaspoons Mexican oregano InstructionsRemove the stems from the chiles, then cut or break them open and remove most of the seeds (you can scrape them out with a knife or just roll them in your hands and let them fall out). Cut the chiles into roughly ¼-inch pieces. In a large saucepan, combine the almonds, pepitas, sesame seeds, garlic, and oil. Set over medium-high heat and cook until garlic and sesame seeds are highly golden but not browned, about 5 minutes. Remove from the pan from the heat and add the chiles. Let cool/steep for 5-10 minutes. Add the vinegar and sea salt to the pan along with the Mexican oregano. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everyt