Salsa Macha Recipe

Let’s dive into a flavor-packed journey with my all-time favorite Salsa Macha, where dried chilies dance with roasted peanuts, garlic, and sesame seeds to create the ultimate spicy blend that I promise you’ll want to drizzle on everything!

Salsa Macha is a rich and smoky Mexican condiment that I absolutely love. This salsa is made with dried chili peppers and neutral oil, which serves as a base to showcase the robust flavors of the vibrant and varied ingredients.

The addition of roasted peanuts and sesame seeds gives the salsa an incredible nuttiness, while the garlic delivers a wake-up call to your taste buds. The secret to this salsa is the balancing act that the vinegar and sugar perform.

It’s incredible how they manage to make the next bite even better than the first.

Ingredients

• Dried Chili Peppers: These fiery ingredients add heat, depth, and complexity.

  They’re rich in vitamins and antioxidants.

• Neutral Oil: A smooth base that blends flavors together and enhances texture.
• Roasted Peanuts: Provide protein and a nutty richness to this bold salsa.
• Garlic: Infuses the salsa with a pungent, savory flavor, known for its anti-inflammatory properties.
• Sesame Seeds: Offer a subtle nutty flavor, plus healthy fats and trace minerals.
• Apple Cider Vinegar: Adds a tangy, acidic balance cutting through the spiciness.

Ingredient Quantities

• 1/2 cup of dried chili peppers (such as árbol or guajillo)
• 1/2 cup of neutral oil (such as vegetable or canola oil)
• 1/4 cup of roasted peanuts
• 4 cloves of garlic, peeled
• 2 tablespoons of sesame seeds
• 1 tablespoon of apple cider vinegar or white vinegar
• 1 teaspoon of salt, or to taste
• 1 teaspoon of sugar

How to Make this

1. Start by taking off the stems of the dried chili peppers. To make a milder salsa, you may also take out the seeds.

2. Place a pan on the stove over medium-low heat and pour in a neutral oil. Give the oil some time to warm so that it’s ready to cook with; not too hot, not too cool. Then carefully place the whole dried chiles in the oil, and start to fry them very gently. Your hands will smell the chiles frying within 30 seconds.

3. Add the cloves of garlic to the frying pan with the green chilies, and cook until the garlic is a light golden color. Be careful and don’t let the garlic get too dark; that’s actually burnt garlic.

4. Put the sesame seeds in the pan and toast them for about a minute until they are golden and aromatic.

5. Take the pan off the heat and allow the mixture to cool a little.

6. When the mixture has cooled, place it into a blender or food processor. Then, add the following: roasted peanuts, apple cider vinegar, salt, and sugar.

7. Combine the ingredients and blend until you reach a somewhat chunky, yet coarsely blended, consistency. Be careful not to overblend the ingredients; the salsa should have some texture.

8. Sample the salsa and modify the seasoning if needed, adding more salt or vinegar in accordance with your taste.

9. Move the Salsa Macha into a germ-free container, such as a jar. Let it stand for at least one hour at room temperature. The time allows the blended flavors to come into a better harmony than they were in before.

10. Refrigerate the salsa, where it will remain fresh and tasty for several weeks. Use it as a delightful, zesty dressing for this meal or any other that could use a salsa kind of kick. Sometimes I use it as a simple sauce for grilled chicken, just drizzling it over grilled chicken after it has come off the grill and has rested a few moments.

Equipment Needed

1. Cutting board
2. Knife
3. Pan
4. Stove
5. Measuring cups and spoons
6. Blender or food processor
7. Tongs or spatula
8. Jar or airtight container

FAQ

• What type of chilies can I use for Salsa Macha?Dried chilies like árbol can pack a punch, while guajillo can lend a milder flavor. Indeed, feel free to combine different types of dried chilies; they can do delightful things to your dishes.
• Can I use a different type of oil?Certainly, a neutral oil such as canola or vegetable oil is best, but you might try using light olive oil for a different flavor profile.
• Are there any nut substitutes for peanuts?Other nuts may be used in place of walnuts, but be aware that the flavor and texture may be altered. Try almonds or pecans for a variation on this recipe that is not exactly like the original.
• How can I store Salsa Macha?Keep it in an airtight container in the refrigerator for not more than a fortnight. The oil may turn into a solid, so bring it to room temperature before usage.
• Is it possible to reduce the spice level?Certainly, if you want to make a recommended recipe milder without cutting back on taste, you can deseed some or all of the chiles called for in the recipe and use them instead. This is a good trick to use when making a dish that requires a lot of chiles.
• What can I use instead of sesame seeds?You might skip them, or you could try sunflower seeds for a different flavor and texture.
• How do I serve Salsa Macha?It goes very well with tacos, grilled meats, or just as a topping for roasted vegetables or fried eggs.

Salsa Macha Recipe Substitutions and Variations

Instead of dried chili peppers, you can use pasilla or chipotle peppers to get a different flavor profile.
You can use grapeseed oil or sunflower oil as neutral oils.
If you’re allergic to peanuts or just want a different flavor, try using roasted almonds or sunflower seeds.
You could use roasted cashews for a creamy texture instead of using roasted peanuts.
Rice vinegar can replace apple cider vinegar in this recipe, especially if you want a milder acidity.

Pro Tips

1. De-Seed for Milder Heat For a less spicy salsa, remove not just the seeds but also the inner membranes of the dried chili peppers, as these contain much of the heat.

2. Oil Temperature Control To prevent the oil from getting too hot, add a small piece of garlic to the oil as it heats. If it starts to bubble slightly, the oil is ready. If the garlic browns too quickly, reduce the heat.

3. Blend in Pulses When using a blender or food processor, pulse a few times and check the texture frequently. This helps achieve the desired chunky consistency without over-processing.

4. Cool Before Blending Ensure the oil and chili mixture has cooled sufficiently before blending. Hot mixtures can create steam pressure in the blender, which can be dangerous.

5. Flavor Development Allow the salsa to sit at room temperature for a bit longer than an hour if possible, even up to 24 hours, to let the flavors meld even more before refrigerating.