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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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Origin of Salsa Macha
Salsa Macha has its roots in Orizaba, a city in the Mexican state of Veracruz. Its name is taken from the feminine for “macho,”


🌶Ingredients in Salsa Macha

Salsa Macha


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

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 or 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 3 minutes, add chile pieces, and cook for 2 minutes more or until the garlic starts to crisp up and the seeds turn golden brown.


  • Salsa Macha

  • Remove from the heat. 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.

  • Store in refrigerator. Good for up to 3 weeks.







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