If you have yet to try the magnificent Mexican condiment known as Salsa Macha, you're about to enter a brave new world of flavor. This deeply spiced salsa is incredibly versatile, bringing a zesty bite to everything from eggs and toast to tacos and bowls.
Heat both oils in a medium skillet over mediums heat. Add the chiles, garlic, and all the nuts and cook stirring, until lightly toasted and fragrant, 2 to 3 minutes.
Turn off the heat, add the vinegar, brown sugar, and salt, and mix.
Stir in the pumpkin and amaranth seeds, if using.
Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
The salsa will keep, highly covered, for at least a month in the refrigerator.
Notes
Do not overcook the chiles as it will make for a bitter salsa.
Wear gloves when removing seeds from the chiles to prevent your fingers from burning. Alternatively, wash your hands immediately and refrain from touching your face.
Refrigerate in glass jars or container for up to 1 month. This salsa is oil-based, so it will thicken in the fridge. Allow it to sit on the counter for a few minutes so the oil can soften and stir before serving.