Chili and peanut oil salsa (Salsa macha)

1. Break the stems off the chilies and, if you prefer it less hot, shake out some of the seeds. The chipotle here is the dried (morita) chipotle pepper; if you have none, 1 drained chipotle in adobo will do – add it at the end of frying.

2. Heat the oil in a small saucepan over medium heat and fry the peeled, sliced garlic for 1-2 minutes until pale golden; lift out with a slotted spoon.

3. In the same oil, toast the peanuts for 2-3 minutes, adding the sesame seeds at the end for another half minute; lift these out too.

4. Take the pan off the heat and add the chilies to the hot oil: they toast in 20-30 seconds – don't let them turn black or they'll be bitter.

5. Let the oil cool slightly, then pulse everything – the oil, chilies, garlic and nuts – with the vinegar and salt in a food processor until coarse and chunky.

6. Pour into a jar; it keeps for weeks in the fridge. Serve drizzled over tacos, eggs or soups.

Tip: Always stir before use – the chunky part settles, and that's where the salsa's power lies.