Salsa Macha

Name: Salsa Macha
Cook time: 26 min
Total time: 26 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 40g Dried Chiles de Árbol, stemmed; 20g Dried Chiles (Morita), stemmed; 8 Garlic Cloves, sliced; 100g Unsalted Peanuts; 40g Sesame Seeds; 350ml Neutral Oil, vegetable or peanut oil; 30ml Apple Cider Vinegar; 1 1/2 tsp Salt, fine

Salsa Macha is a smoky, nutty Mexican chile oil that’s intensely flavorful and irresistibly crunchy. Toasted chiles, peanuts and sesame seeds are fried in hot oil with garlic and brightened with a splash of vinegar to make a savory condiment that lifts tacos, grilled meats, eggs, and more.

Salsa Macha is a smoky, nutty Mexican chile oil that’s intensely flavorful and irresistibly crunchy. Toasted chiles, peanuts and s... Show more

Traditional Mexican Recipe

Health Grade

C · Balanced

Rating

4.4

Time

25 min

Price

0,40 €

Calories

357 kcal

vegan

budget

quick

easy

meal prep

gluten free

Method

Prep the chiles

Stem the Dried Chiles de Árbol and Dried Chiles (Morita) if needed, then thinly slice the Garlic Clove. Measure out the Unsalted Peanuts, Sesame Seeds, Neutral Oil (vegetable or peanut oil), Apple Cider Vinegar, and Salt (fine) so everything is ready by the stove.

Fry the garlic

Set a small saucepan or skillet over medium-low heat and pour in the oil. Once the oil shimmers, add the garlic and cook for 1 to 2 minutes, stirring, until the slices are pale gold and fragrant. Lift the garlic out with a slotted spoon and leave the oil in the pan.

Toast the chiles

Add the chiles to the hot oil and stir constantly for about 30 seconds so they darken slightly and smell smoky. Stir in the peanuts and sesame seeds and keep frying for 2 to 3 minutes, until the peanuts are deep golden and the sesame is nutty. The chiles should be crisp and the oil should smell rich, not burnt.

Cool the oil

Take the pan off the heat and let the fried chiles, garlic, peanuts, and sesame cool for 10 minutes. The oil should stay warm enough to stir easily, but not so hot that it splatters when you add the vinegar.

Finish the salsa

Stir in the Apple Cider Vinegar and Salt (fine) until the salsa looks glossy and the salt has dissolved. Spoon the salsa macha into a jar, let it come fully to room temperature, and serve it with tacos, eggs, beans, or anything that wants heat and crunch.