Salsa Macha
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
12 mins
-
Servings
16 servings
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Calories
300 kcal
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Course
Condiments
-
Cuisine
Mexican
Salsa Macha
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Salsa Macha blends fried dried chiles with peanuts, sesame seeds, garlic, and oil for a rich and unique oil-based Mexican salsa!
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Ingredients
- 2 cups vegetable oil (I used canola oil)
- 4 ancho chiles, stemmed, seeded, and torn into large pieces
- 3 árbol chiles, stemmed
- 2 guajillo chiles, stemmed, seeded, and torn into large pieces
- ⅓ cup roasted unsalted peanuts
- 3 cloves garlic
- 1 tablespoon sesame seeds
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons kosher salt, plus more to taste
Instructions
- Heat the oil in a large skillet or saucepan over medium-high heat. The oil should be hot enough that when a pepper is dropped into it, it will immediately start to sizzle, but not so hot that the oil is smoking.
- Add the ancho, árbol, and guajillo chiles and lightly fry for 1 minute, stirring constantly, until nice and toasty. Be careful not to over-toast and burn them. Using a slotted spoon or spider strainer, transfer the peppers to a large blender and set aside.
- Add the peanuts, garlic, and sesame seeds and lightly fry for 30 seconds, stirring constantly, then remove the pan from the heat. Using a slotted spoon or spider strainer, transfer the peanuts and garlic cloves to the blender.
- Let the sesame seeds and oil cool for 5 minutes, then carefully pour them into the blender.
- Add the apple cider vinegar and salt, and pulse the mixture 4 to 5 times in the blender until the pieces are fairly small and uniform in size but not completely pureed. There should be lots of crunchy bits. Taste and season with more salt as needed.
- Serve immediately or store in an airtight container in the fridge for up to a month.
Notes
- Watch the frying time. Make sure you don’t toast the dried chiles for longer than 60 seconds. If they start to burn, the chiles can have a bitter taste.
- Adjust the consistency. Salsa macha can be smooth and fully blended or pulsed and have a chunky consistency with bits of the toasted chile and peanuts (similar to Chinese chili crisp). You can adjust the consistency to your liking.
- Adjust the heat. You can control the spice level by varying the types and amounts of chiles used. For a milder sauce, reduce the number of árbol chiles.
Nutrition Information
Show Details
Serving
1serving
Calories
300kcal
(15%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
30g
(46%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Trans Fat
0.1g
Sodium
240mg
(10%)
Potassium
199mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2459IU
(49%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Sodium | 240mg | 10% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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