Salsa Macha Recipe
Salsa Macha is a spicy, nutty, Mexican Chile Oil that's served as a condiment with tacos, quesadillas, grilled meats, and more. It also doubles as salsa!
Servings: 12 servings
Calories: 71kcal
Equipment
- 1 Saucepan
- 1 Blender
Ingredients
- 2 ancho chiles
- 1 New Mexico chile
- 1 guajillo chile
- 1 hatch chile
- 10 arbol chile
- 1 ghost chile
- 8 garlic cloves
- 1½ cups avocado oil
- ¼ cup sesame seed oil
- ½ cup peanuts
- ¼ cup papitas
- 2 Tbsp sesame seeds
- 1 teaspoon sea salt
- 1 tsp dried Mexican oregano
- 1½ tablespoon balsamic vinegar
- 1 tablespoon honey (or brown sugar)
- ¼ cup water
Instructions
- Remove the stems and seeds from the Anchos, New Mexico chiles, hatch, and Guajillo chiles. Tear the chiles into small pieces. The arbol and ghost pepper (if using) don't need to be deseeded, just remove the stems.
- Peel garlic cloves and slice in half. Add to a saucepan along with avocado oil and sesame oil. Heat over medium high heat for about 5 minutes, or until the garlic begins to turn golden brown.
- Slightly reduce the heat, then add peanuts and papitas, cook for 2 minutes. Stir in chiles and sesame seeds and cook until chiles are fragrant (about 1 minute), remove from heat.
- Mix in salt and oregano, then carefully add vinegar, honey, and ¼ cup water (the mixture will boil vigorously).
- Bring sauce to room temperature then pour into a blender and blend/pulse until it has a thick consistency. Pour salsa into a sterilized jar and store in the refrigerator for up to 2 months.
Notes
- Before you begin, have all your ingredients measured and ready to go so that you can work at a fast pace.
- Avoid burning the chiles so that the salsa is not bitter.
- Don't blend the mixture while it's hot. The mixture will have a tendency to explode and splatter due to the pressure buildup.
- Don't blend the salsa until smooth, it should have a chunky texture.
- It's normal to have the ingredients settle to the bottom of the jar. Just give it a good stir before using it.
- If you find this Salsa Macha recipe is not spicy enough, you can always toast some spicy chiles and grind them into a powder using a spice grinder, then mix into your salsa.
- If you over-blend the salsa, no worries! Toast some peanuts and pumpkin seeds, then pulse in a spice mill a few times until coarsely chopped before stirring into your salsa.
- Store Salsa Macha in an airtight container for up to 2 months in the refrigerator.
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 203mg | Fiber: 3g | Sugar: 5g
