Pistachio Salsa Macha with Whipped Feta and Crispy Pita

Pistachio Salsa Macha

1. Crisp the Garlic: Heat the olive oil in a large skillet over low heat for 2 minutes. Add the sliced garlic and cook gently, stirring often, until very lightly golden. Do not let it brown. Use a slotted spoon to remove the garlic to a plate and reserve the oil in the pan.

   large garlic cloves

   cup olive oil

   large chile de arbol

2. Blend the Chiles and Peanuts: In a food processor, pulse the chile morita, chiles de arbol, and chiles guajillo until finely chopped. Add the pistachios and pulse briefly until coarse. Do not let the mixture turn into a paste.

   large morita chile

   cup pistachios

3. Toast the Chile Mixture: Add the blended chile mixture to the reserved oil along with the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2-3 minutes, stirring constantly, until fragrant, being careful not to burn it. Stir in the vinegar and tamari, then immediately turn off the heat.

   tbsp toasted sesame seeds

   tsp smoked paprika

   tsp dried oregano

   tsp onion powder

   tsp cane sugar

   pinch salt

   tsp red wine vinegar

4. Assemble: Finely chop the reserved garlic and stir it back into the mixture. Add enough olive oil to fully cover the solids, adjusting until the texture is spoonable but not thin.