*** IDIOT WARNING ***

I don’t know how the previous commenter managed to leave a comment without being able to read, but here we are.

For those of us who can read, I’ll simply quote what the recipe says: “Heat the canola oil over medium heat in a frying pan and saute the garlic for a couple of minutes, moving it around constantly so it doesn’t burn.”

To reiterate: “saute the garlic for a couple of minutes”.

That is not “raw” by any definition. So you can safely ignore the idiot above.

This recipe is spot on but doesn’t note any of the safety warnings. You are using raw garlic in oil which is a breeding ground for clostridium botulinum growth (C. Bot is what creates the deadly toxin that causes botulism).

If you’re making this recipe step for step, use immediately or store in fridge for no more than 4 days. If not you are opening yourself up to a world of hurt and potentially death. (https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Research%20performed%20by%20the%20University,be%20frozen%20for%20several%20months.)

Instead, swap raw garlic out with granulated or dehydrated garlic, which has already been treated to prevent C. Bot growth.

C. Bot needs to be in 35% range of moisture to grow (https://www.google.com/search?q=botulinum+moisture+35%), so using dehydrated or granulated garlic basically removes the risk of storing the garlic in the oil for long timeframes.

Other then that, enjoy the recipe. Salsa Macha is the best damn thing to ever of been created.