Remove the stems and seeds from <quantity>1 ¼<unit>cup</unit></quantity> of guajillo chilies, <quantity>½<unit>cup</unit></quantity> of pasilla chilies and <quantity>2<unit>tbsp</unit></quantity> of morita chilies

Peel <quantity>2</quantity> garlic cloves

Add <quantity>2<unit>cups</unit></quantity> of vegetable oil to a pan over medium heat. Fry garlic cloves until golden

Fry <quantity>¾<unit>cup</unit></quantity> of baru nuts until golden

Fry <quantity>1<unit>cup</unit></quantity> of cashew nuts until golden

Fry the guajillo, pasilla and morita chilies for a few seconds

Remove oil from heat and set aside to cool

Add fried garlic to blender

Add fried chilies

Add <quantity>100<unit>ml</unit></quantity> of the oil from frying

Blend ingredients until smooth and homogeneous

Transfer mixture to a bowl

Add baru nuts to the blender

Add cashew nuts

Blend nuts coarsely for a few seconds

Pour in <quantity>100<unit>ml</unit></quantity> of the oil from frying and blend again until reaching a paste-like consistency but still chunky

Add blended mixture to the bowl

Add a pinch of salt and mix. The Salsa Macha is ready

Enjoy with raw seafood, barbecued vegetables or any dish that needs a kick of spice and complexity!