4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
