Rick Martinez makes Cranberry Salsa Macha

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.Cranberry Salsa MachaMakes 2 cups1 1/2 cups vegetable oil5 garlic cloves, peeled3/4 cup raw pecans8 (48 g/1.69 oz.) chiles guajillo, stemmed and seeded3 chiles de árbol, stemmed (seeded for mild)2 tablespoons raw white sesame seedsKosher salt (Diamond Crystal)2 dried bay leaves, crumbled into small pieces1 teaspoon dried oregano, preferably Mexican1/2 cup dried cranberries, sweetenedHeat 1 ½ cups oil, garlic and pecans in a large saucepan over medium until garlic is golden brown and oil is lightly bubbling, 6-8 minutes. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heat proof medium bowl. Still off the heat, toss chiles in hot oil until oil turns slightly reddish and chiles are very fragrant and brick red colored, 15-30 seconds. Use a slotted spoon to transfer chiles to garlic mixture and let cool 5 minutes. Add sesame seeds to hot oil and let sit until ready to use.Purée garlic-chile mixture, 1 ½ teaspoons salt, bay leaves and oregano in a food processor until coarsely ground; with motor running, slowly drizzle in sesame oil mixture until all the oil has been added and chiles and nuts are finely chopped. Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the refrigerator.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/