Preheat the oven to <temperature>350<unit>°F</unit></temperature>

Add <quantity>20</quantity> dried chile de árbol and <quantity>2</quantity> dried puya chiles without seeds to a baking sheet

Add <quantity>3</quantity> dried pasilla chiles and <quantity>8</quantity> dried morita chiles without seeds

Add <quantity>2</quantity> dried ancho chiles without seeds and <quantity>5</quantity> dried guajillo chiles without seeds

Add <quantity>4</quantity> dried cascabel chiles without seeds

Add <quantity>¼<unit>cup</unit></quantity> of white sesame seeds, <quantity>½<unit>cup</unit></quantity> of pecans and, <quantity>¼<unit>cup</unit></quantity> of hazelnuts to a smaller baking sheet

Bake the nuts for 15m until they are toasted and fragrant

Bake the chilies for 5m to dry them out

Add <quantity>8</quantity> peeled garlic cloves to a food processor and pulse until minced

Transfer to a small pot, using a spatula to scrape the sides

Transfer the chilies to the food processor

Pulse until the chilies become a coarse powder. Use a spatula to scrape the sides as needed

Add the nuts and pulse until you obtain a homogeneous powder. Transfer to a bowl

Place the garlic pot over high heat and add <quantity>4<unit>cups</unit></quantity> of canola oil

Fry the garlic for 5m, until it becomes golden brown. Stir occasionally

Pour the roasted garlic and oil over the chilies and nuts mixture and stir

Add <quantity>1<unit>cup</unit></quantity> of apple cider vinegar

Add <quantity>2<unit>tsp</unit></quantity> of salt and stir. The salsa macha is ready

You can spoon it into a small bowl and serve with tortilla chips and garnish with sesame seeds

Enjoy!