Salsa Macha (an Easy & Fast Salsa Recipe)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Cooling Time
14 mins
-
Total Time
20 mins
-
Servings
2 cups
-
Calories
1906 kcal
-
Course
Condiments
-
Cuisine
Mexican
Salsa Macha (an Easy & Fast Salsa Recipe)
Report
Salsa Macha packs a punch with deep, smoky flavors from balanced blend of guajillo, ancho, and arbol chiles. With a complex nuttiness from peanuts and sesame seeds, this condiment is great for drizzling over your favorite Mexican dishes or enjoying with chips.
Share:
Ingredients
- 4 guajillo chiles
- 4 ancho chiles
- 4 arbol chiles
- 1 cup canola oil vegetable oil, or sunflower oil
- ⅓ cup unsalted dry roasted peanuts
- 5 cloves garlic
- 1 tablespoon sesame seeds
- ¼ teaspoon oregano
- 5 teaspoons lime juice
- ¾ teaspoon salt or to taste
- 1 teaspoon brown sugar optional
Instructions
- Remove the stems and shake out and discard the seeds from the dried chiles.
- In a small pot or dutch oven, heat the oil over medium-high heat for 2 minutes. Once the oil is hot, add the dried chilies, peanuts and garlic.
- Let the contents of the pot fry for about 2 minutes until the outside of the garlic and peanuts are golden, but not dark in color. Turn off the heat under the pot. Remove the garlic, peanuts and chiles from the pot using a slotted spoon or spider and place them into the pitcher of a blender or food processor.
- Allow the oil in the pot to cool for 15 minutes, and then add it to the blender or food processor along with the sesame seeds, oregano, lime juice, salt, and if you are using it the borwn sugar.
- If using a blender, process on low speed for 15-20 seconds, and if using a food processor for 30-40 seconds. You are looking for a well ground salsa, but not a completely smooth homogenous puree.
- Let the salsa cool to room temperature before serving. Once cooled to room temperature, you may transfer it to a sterile glass jar for storage in your refrigerator for up to 4 weeks.
Equipments used:
Notes
- 🌡️ Heat It Right:
- 🌡️
- Ensure the oil is hot before adding the chiles, peanuts, and garlic. Let it warm for about two minutes, or use a frying thermometer to avoid exceeding 350°F. If the oil isn't hot enough, the ingredients won’t crisp and will absorb excess oil, resulting in a greasy salsa. If it’s too hot the salsa will be bitter and awful, and a pony will pop out from behind a bush and play a slide whistle in your face. Do you want that? Do you!?!
- 🔄 Stir for Even Results:
- 🔄
- Stir the contents of the pan as you fry the chiles, peanuts, and garlic. This ensures even cooking and prevents raw garlic from slipping through without getting properly cooked in the hot oil.
- ⏳ Cool Down:
- ⏳
- Allow the oil to cool for at least fifteen minutes before blending. Hot oil can overcook the ingredients and make blending dangerous.
Nutrition Information
Show Details
Calories
1906kcal
(95%)
Carbohydrates
87g
(29%)
Protein
22g
(44%)
Fat
174g
(268%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
52g
Monounsaturated Fat
103g
Trans Fat
1g
Sodium
1401mg
(58%)
Potassium
2289mg
(65%)
Fiber
34g
(136%)
Sugar
46g
(92%)
Vitamin A
27563IU
(551%)
Vitamin C
41mg
(46%)
Calcium
160mg
(16%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1906 kcal
% Daily Value*
| Calories | 1906kcal | 95% |
| Carbohydrates | 87g | 29% |
| Protein | 22g | 44% |
| Fat | 174g | 268% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 52g | 306% |
| Monounsaturated Fat | 103g | 515% |
| Trans Fat | 1g | 50% |
| Sodium | 1401mg | 58% |
| Potassium | 2289mg | 49% |
| Fiber | 34g | 136% |
| Sugar | 46g | 92% |
| Vitamin A | 27563IU | 551% |
| Vitamin C | 41mg | 46% |
| Calcium | 160mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
