275ml virgin pressed The Avo Keeper Oil
3 garlic cloves
1/2 cup raw hazelnuts or blanched almonds
2 dried pasilla chiles, seeds removed
2 dried ancho chiles, seeds removed
5 dried chilies de arbol
50 ml sherry vinegar
1/2 tsp dried oregano
1/2 tsp sesame seeds
1/2 tsp brown sugar
flakey salt to season
Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes. Spoon out garlic with a slotted spoon; save for something else or discard. Add nuts to oil and cook until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30–60 seconds. Transfer to baking sheet with nuts. Repeat with ancho chiles, sesame then chiles de árbol. Let oil cool slightly. Add vinegar and oregano.
Transfer nuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil mix and purée until nuts and chiles are finely chopped, about 1 minute. Season salsa with salt, and brown sugar, and let cool.
Serve salsa macha with tostadas, avocados, and lime wedges, or BBQ meats and fish, or grilled summer vegetables.
Salsa can be stored in the fridge for up to 2 months.
Top up your kitchen with our premium cold-pressed avocado oil, straight from our family orchard in Tapora.
This 1-litre refill pouch is perfect for those who already own our signature Avo Keeper bottle and want a fresh supply of nutrient-rich, golden-green oil. Made from avocados grown with care, this oil is smooth, versatile, and packed with goodness.
Drizzle, roast, saute or even bake with it - however you use it, The Avo Keeper oil brings richness and heart to every dish.
Why you’ll love it: – 100% cold-pressed avocado oil
– Grown, harvested, and pressed on our New Zealand orchard
– Refill pouch = less waste, more value
– Fresh, buttery taste with a high smoke point
– Ideal for everyday cooking and gourmet finishing
Thoughtfully made, beautifully simple.