Salsa macha is an oil-based, chile-nut salsa from Veracruz, Mexico, that's often served with fish. Our taste panel wanted to put it on just about everything. Use it as a dip, topping for your favorite protein, on avocado toast, just about anything.
Stem, seed, and, if desired, devein chiles. Cut into 1/4-inch pieces.
In a medium saucepan combine grapeseed oil, garlic, and sunflower kernels; cook over medium about 15 minutes or until garlic is golden. (Garlic will take about 4 minutes to brown once the oil comes to a simmer.)
Remove grapeseed oil mixture from heat. Add chiles, cranberries, chia seeds, and hibiscus; let cool 30 minutes.
Transfer mixture to a food processor. Add vinegar, mint, and 2 tsp. kosher salt; pulse nine to 10 times or until mixture is emulsified and sunflower kernels are broken up but the mixture isn't a paste.
Serve over eggs, grilled fish, or with bread for dipping. Store in an airtight container in the refrigerator up to 2 weeks. Makes 2 1/2 cups.