Description
This salsa macha recipe delivers a flavorful, crunchy, and spicy condiment, perfect for enhancing various dishes. It’s easy to make and stores well.
Ingredients
Scale
- 1 cup neutral oil (e.g., grapeseed, canola)
- 1/2 cup dried arbol chiles, stems removed
- 1/4 cup dried guajillo chiles, stems and seeds removed
- 1/4 cup raw peanuts
- 2 tablespoons sesame seeds
- 2 cloves garlic, thinly sliced
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Heat the oil in a medium saucepan over low heat.
- Add the arbol and guajillo chiles to the warm oil. Fry for 2-3 minutes, stirring occasionally, until fragrant and slightly darkened. Be careful not to burn them. Remove the chiles with a slotted spoon and set aside.
- Add the peanuts to the same oil. Fry for 3-4 minutes, stirring, until golden brown. Remove with a slotted spoon and set aside.
- Add the sesame seeds to the oil. Fry for 1-2 minutes, stirring, until lightly toasted. Remove with a slotted spoon and set aside.
- Add the sliced garlic to the oil. Fry for 1-2 minutes, stirring, until golden brown and crispy. Remove with a slotted spoon and set aside.
- Carefully pour the oil from the saucepan into a heatproof bowl or jar, leaving any small burnt bits behind.
- Combine the fried chiles, peanuts, sesame seeds, and crispy garlic in a food processor. Add the apple cider vinegar and salt.
- Pulse the mixture until it forms a coarse, crunchy texture. Do not over-process into a paste.
- Transfer the salsa macha to a clean jar. Pour the reserved oil over the salsa until everything is submerged.
- Cool completely before sealing and storing.
Notes
- Adjust the amount of chiles to your preferred spice level.
- For a smoky flavor, lightly toast the chiles in a dry pan before frying in oil.
- Store salsa macha in an airtight container in the refrigerator for up to 3 weeks.
- Always ensure the ingredients are fully submerged in oil for better preservation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 1g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salsa macha, Mexican salsa, chili oil, spicy condiment, homemade salsa