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6/29/2021

Salsa Macha




Salsa Macha is a rich chile oil salsa made from variations of dried chiles, garlic, nuts, and sesame seeds fried in oil and finely blended. Smoky, deep, and flavorful, use it as you would a salsa or use it as a flavorful marinade.
Salsa Macha

Salsa Macha is perfectly served alongside grilled fish, steak, or drizzled over fried eggs, spoon some into any taco, or serve with quesadillas. It is fabulous with beans.

It’s definitely different than the typical tomato-based versions you're thinking of when you think of Mexican salsas.



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Ingredients in Salsa Macha


Dried Chile Peppers: These dried peppers are excellent choices for Salsa Macha. Guajillo, Ancho, Pasilla, Chile de Árbol, Tepins, Morita (Chipotle pepper)

Lime Juice: Key Lime is what I use, but regular lime juice is okay.

Nuts: Unsalted peanuts are traditional, but pecans, almonds, or pistachios can replace peanuts.

Seeds: Sesame seeds are traditionally used but pepitas (pumpkin seeds) can be used or both.

Apple Cider vinegar, salt, garlic cloves (4)or (2 tsp)chopped garlic and Mexican oregano. 

Sugar: Brown sugar, piloncillo, or honey. (Optional to cut any bitterness and balance the salsa.)

Salsa Macha





How to Make Salsa Macha
  • Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller.
  • Add the peanuts, garlic, sesame seeds, and oil to a medium skillet or pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to crisp up and the seeds turn golden brown.


  • Remove from the heat and stir in the chiles. Let cool for 5 minutes.
  • Stir in the vinegar, salt, and Mexican oregano.
  • Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined.







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    Salsa Macha
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    Salsa Macha is a rich chile oil salsa made from variations of dried chiles, garlic, nuts, and sesame seeds fried in oil and finely blended.

    Ingredients:
    • 3 dried guajillo peppers
    • 4 dried chile de Arbol
    • 3 dried ancho peppers
    • 1/2 cup unsalted peanuts
    • 1 tablespoon sesame seeds
    • 2 teaspoons garlic, minced
    • 1 1/2 cups olive oil
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon salt
    • 1/2 teaspoon Mexican oregano
    • 1 tablespoon brown sugar (optional-helps balance flavor)

    Instructions:
    1. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
    2. Add the peanuts, garlic, sesame seeds, and oil to a medium skillet or pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to crisp up and the seeds turn golden brown.
    3. Remove from the heat and stir in the chiles. Let cool for 5 minutes.
    4. Stir in the vinegar, salt, and Mexican oregano.
    5. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined.
    6. Store in refrigerator. Good for up to 3 weeks.

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