Salsa Macha-esque

Traditional salsa macha uses dried whole chiles and a lot more oil, I adapted the recipe to make it a bit faster and with less oil.

• 1⁄2 cup sesame seeds

• 1⁄2 cup raw, hulled pumpkin seeds (pepitas)

• 1/2 cup raw cashews and/or peanuts

• a dash of powdered chili (or more to heat/taste preference)

• 1⁄2 teaspoon medium coarse sea salt
  (other seasonings that can be added, but are optional: cumin, smoked paprika, coriander) 

• olive oil

Toast the nuts and seeds, separately, in a skillet over medium-high heat. The sesame seeds will brown quickly and begin to pop. Be careful not to burn the nuts and seeds by gently tossing them as they warm.

Once all of the nuts and seeds have been toasted, chop the nuts, then mix them all together with the powdered chili and salt. 

Add just enough olive oil to lightly coat the seeds. 

Makes several portions, store the toasted seeds with chili powder and salt in a tight jar in the refrigerator for up to 3 weeks; add the oil as needed.