Allow the oil to cool completely in the pan and reserve for the next step. Lastly, fry the peanuts until golden brown, 3 to 4 minutes. Strain out with a slotted spoon and add to the chile bowl. Next, fry the garlic slices until golden brown and floating, 3 to 4 minutes. Carefully strain out the onions with a large slotted spoon and add to the chile bowl. This ensures that all of the water has evaporated from the onion. In the same oil, fry the onions until golden brown and all of the pieces float to the surface, about 8 minutes. Strain out the chiles carefully with tongs, ensuring the oil drains out completely, and add to a clean large metal or glass bowl. Use a slotted spoon to move everything around for even frying. For make the salsa macha: Heat the oil in a deep cast-iron skillet or a large Dutch oven to 350 degrees F.įry the chiles de árbol and ancho chiles in batches, about 30 seconds per batch.
