Authentic Salsa Macha
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24 tablespoons
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Calories
102 kcal
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Course
Condiments
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Cuisine
Mexican
Authentic Salsa Macha
Description
Authentic Salsa Macha combines distinct, toasted chiles and nuts blended into a smooth sauce. Árbol chiles give it a medium to hot spiciness, while morita chiles contribute a fruity, smoky depth. Garlic provides a mellow pungency, and the peanuts with optional sunflower seeds add crunchy texture and richness. The oil infuses the flavors and creates a luscious, pourable finish. A splash of vinegar gives brightness and preserves the salsa. The preparation focuses on gentle heating of ingredients to prevent bitterness while achieving aromatic toasting.
The final salsa has a silky texture and balanced heat perfect for drizzling over tacos, grilled meats, or roasted vegetables. It can also be used as a cooking oil base or combined into dressings and marinades for added complexity.
To store, keep in glass containers refrigerated for up to a month or freeze in portions for two months, allowing convenient use. Wearing gloves when handling hot chiles is advised to prevent irritation. Cooling before storage helps flavors meld and maintains freshness.
Ingredients
- 15 arbol chiles stemmed and seeded, add more for extra spicy
- 2 chile moritas stemmed and seeded
- 1 cup olive oil or peanut or vegetable oil (divided ½ & ½
- 10 garlic peeled and pressed, cloves
- ½ cup peanuts raw, shelled, unsalted
- 2 Tablespoons sunflower seeds optional, raw, unsalted
- 1 Tablespoon sesame seeds
- 1 Tablespoon cider vinegar or white vinegar
- 1 Tablespoon kosher salt or sea salt
Instructions
- Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.
- Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.
- Transfer the garlic and oil to a bowl and set aside.
- To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!
- Transfer the chiles and oil to the bowl with the garlic and set aside.
- To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.
- Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.
- Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.
Notes
- Wear gloves when seeding chiles to avoid skin irritation.
- Use moderate oil temperature to prevent burning garlic and chiles.
- Store salsa in glass containers in the fridge for up to one month.
- Freeze in portioned containers or bags for up to two months for easy use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 102kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 249mg | 10% |
| Potassium | 7mg | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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