Add oil to a small saucepan over medium-low heat and heat. Add the sesame seeds and garlic and cook, stirring occasionally, until the garlic and white sesame seeds are a light pale golden color about 6 minutes.
Add the chilies and continue to cook until just fragrant and the garlic is golden brown, about 2 additional minutes (they will continue cooking as the oil cools). Remove from heat and let cool for 10 minutes.
Blend salsa macha
Add to a blender or food processor fitted with the blade attachment with vinegar and pulse until the chilies are finely chopped but not smooth.
Store salsa macha
Pour into a bowl or container and season to taste with salt. Store, refrigerated in an airtight container for up to a month.
Uses for salsa macha
– As a sauce or salsa, served over fish tacos, steak tacos and more.
– Add to a bowl of simple garlic noodles for a quick meal.
– Use as a marinade for beef or chicken with lime.