Tear open each dried chili, remove seeds and membranes, and tear the flesh into 1–2-inch pieces.

Warm the neutral oil in a small skillet over medium heat for about 1 minute; the oil should be warm but not smoking.

Add the torn chilies and stir constantly for 1–2 minutes until they darken slightly and become fragrant; do not let them burn.

Stir in the sliced garlic, pumpkin seeds, sunflower seeds, and sesame seeds; cook, stirring continuously, for 2–3 minutes until the garlic turns golden and the seeds begin to pop.

Sprinkle in dried oregano, sea salt, and optional red pepper flakes; cook for 30 seconds to toast the oregano.

Remove the pan from heat and let the mixture sit for 2 minutes for flavors to meld.

Pour the entire contents, including oil, into a clean mason jar or glass container.

Allow salsa macha to cool to room temperature before sealing the jar; store in the refrigerator for up to 3 weeks.