Go to the Recipe: Salsa Macha
I'll reduce the oregano by one third next time but it's amazingly good.
1 part of this + 1/2-1 part chili crisp. Put on white rice, wow!
Heaven in a jar! Less fussy to make than I anticipated... you DO have to watch frying the peanuts
Addendum, made the second time with the Control Freak (original model), 340 degrees for the peanuts, 248 for the garlic and peppers...(looked it up), you can relax just a little more about burning the peanuts... started at 320, but was too little, the internet (yeah... I know) said 350... I was a little worried about that number. End result fantastic again.
First time I tried making this I burnt the peanuts. I think I burnt the chilies as well. The guy above who found the proper temperatures to cook the peanuts and chilies at is righteous. This salsa is righteous. Rick Bayless's salsa macha recipe using other chilies is really good too.
I found 350 to be a bit hot, but maybe constant attendance would help. Used 260 for the others. Your numbers were definitely helpful but I'm using a cheap induction eye so I'm stuck using their presets. Times listed in original recipe were mostly halved using @niconelko suggestions. Those peanuts need attention or they'll burn on the bottom of the pan!!! <--read me
This made a mediocre pasole into an omfg pasole. This is a game of changer.
