Salsa Macha
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
13 mins
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Servings
18 ounces
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Calories
40 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Macha
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Spice up your next Mexican meal with this incredibly delicious Salsa Macha recipe! What chili crisp is to Chinese food, salsa macha is to Mexican food. It's made up of dried chili peppers, fried in oil, and blended up with peanuts, sesame seeds and garlic. This spicy condiment from Veracruz, Mexico is so flavorful and the perfect topping for everything from tacos to burrito bowls!
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Ingredients
- 12 morita chiles or guajillo chiles
- 2-6 dried chiles de arbol more to make spicier
- ½ cup unsalted roasted peanuts
- 1 cup vegetable oil avocado oil, canola oil, or safflower oil
- ¼ cup garlic cloves minced
- 1 tablespoon sesame seeds
- 1 tablespoon apple cider vinegar or white distilled vinegar
- 1 teaspoon salt
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Instructions
- Slice any stems from the dried morita chiles and chiles de arbol, then slice them open and remove the seeds. I highly recommend grabbing some food-safe disposable gloves for this step. Roughly chop the chiles then add them to a food processor to chop them into very small pieces, about ¼ inch or smaller. Remove the chiles from the food processor and measure them out to make sure you have ½ cup packed chopped peppers. If you don't have enough, dice up more morita chiles until you have a full ½ cup.
- Add the peanuts to the same food processor and pulse until they’re finely chopped. Remove them from the food processor and set aside with the chopped chiles.
- Place a medium pot on the stove over medium-high heat and add the vegetable oil. Once the oil is hot, add the garlic and cook until light golden brown, about 30-60 seconds.
- Add the chopped chiles, chopped peanuts, and sesame seeds, cook for 1-2 minutes.
- Remove from the heat and stir in the apple cider vinegar and salt.
- Transfer the salsa to the food processor and pulse for 20-30 seconds, or until the peppers are chopped small, but still have some texture.
- Store in the fridge in an airtight container for up to 4 weeks.
Notes
- Refer to the blog post above for the different types of dried chiles that can be used in this recipe.
- If you’re looking for a mild salsa macha, omit the arbol chiles. For a medium salsa macha, use 2-4 arbol chiles. If you’re looking for a spicy salsa macha, add 6-8 arbol chiles.
- If you have a peanut allergy, you can use another type of nut, like roasted unsalted almonds, or roasted unsalted cashews, instead of the peanuts.
Nutrition Information
Show Details
Serving
1ounce
Calories
40kcal
(2%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
150mg
(6%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
22mg
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 18ounces
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 40kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 150mg | 6% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22mg | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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