Mixing toasted dried chiles with fresh uncooked olive oil results in a salsa that’s more like a sambal or chile oil. While salsa macha often includes nuts, this version uses sesame seeds to impart a nutty taste. Orange zest and juice stand in for the usual vinegar and give the mix a refreshing tang. This recipe comes from Tacos 1986 and serves as a seasoning and accompaniment to Tacos al Hongo.
Adapted from Jorge Alvarez-Tostado.