Salsa Macha by Justin Guenther

 Justin got this recipe idea from our fave Rick Bayless but instead of peanuts, he mixed it up a bit:

What you need for a small batch:

• small handful of pistachios finely chopped
• small handful of pine nuts finely chopped
• small handful of walnuts finely chopped
• 2 cloves of garlic finely minced
• 1 dried guajillo chile finely chopped 
• 2 arbor chiles finely chopped 
• 1 TBSP of apple cider vinegar
• Avocado oil
• Salt

Fill the bottom of a small saucepan with Avocado oil (enough to cover the entire bottom and then a little more). On medium heat, heat up the oil until it simmers when you add a nut to it. Add everything to the hot oil except the apple cider vinegar and salt. Simmer while stirring the mixture for 2-3 minutes. Be careful not to burn the mixture so keep a good eye on it. Then, when done (you will know when things look like they are turning slightly brown), remove from the heat, add the mixture to a bowl and let cool for 10 minutes or so. Add the apple cider vinegar and salt to taste. It gets better and better as it sits for a while.