- 3/4 ounce dried chipotle chiles
- 1/2 ounces dried ancho chiles
- 1/4 ounce dried pequín chiles
- 1/2 ounce dried pasilla chiles
- 1/3 cup mixed skinless almonds and pecans
- 1 tablespoon sesame seeds
- 4 garlic cloves, peeled and halved
- 2 cups California or Baja olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 8 organic lamb loin chops
- Stem the chiles, then break or cut them open and scrape out most of the seeds then cut into ¼-inch pieces – you will have about 1 cup. (Leave the pequins whole.)
- Heat some of the olive oil in a small skillet on medium high heat and carefully fry chiles in small batches. Take care not to burn the chiles, as this will cause your salsa to take on an unpleasant bitter taste. Remove chiles to a blender jar or small food processor.
- In a large frying pan, combine the nuts, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Remove from the heat and stir in the chiles. Let cool 5 minutes.
- In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs.
- When the mixture has cooled to room temperature, pour it into the blender or food processor with the chiles and pulse until everything is chopped into small pieces.
- Run the processor for a few seconds until everything is finely chopped—but not pureed. Pour into a jar and store in the refrigerator until you’re ready to use.
- Preheat the broiler. Smear 2 tsp of stirred salsa macha on each lamb chop.
- Put the lamb chops on the broiler grill and broil for 4 minutes.
- After 4 minutes, remove from broiler and turn lamb chops adding another 2 tsp of salsa macha to each one. After 4 more minutes, remove from broiler and allow to rest for 3 minutes before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours