Crunchy Chili Oil - Salsa macha

Ingredients:

• 500gr Vegetable oil

• 4 pasilla chili, unseeded

• 15 arbol chili, unseeded

• 6 guajillo chili, unseeded

• 2 chipotle morita chili, unseeded

• 2 garlic cloves

• 100g peanuts, crushed

• 2gr mushroom powder

• 10gr panela

• 100gr pumpkin seeds

• 50gr sesame seeds

• 6 shallots, sliced

• 2 big onions, sliced

• 10gr Sel de Guérande

Instructions:

1. Heat up the oil medium heat.

2. Fry onions, remove using spider stainer. Reserve in a strainer.

3. Fry shallots, remove using spider strainer. Reserve in a strainer.

4. Fry garlic, quickly remove using spider stainer. Reserve in a strainer.

5. Fry chilis, quickly remove using spider stainer. Reserve in a strainer.

6. Fry pumpkin seeds, remove using spider stainer. Reserve in a strainer.

7. Fry pumpkin seeds, remove using spider stainer. Reserve in a strainer.

8. Fry peanuts, remove using spider stainer. Reserve in a strainer.

10. In a container, pour oil over all