Learn how to make this Salsa Macha recipe with the voice-activated cookbook iPhone app, Myka.
By: Sous Chef Myka
This rich Salsa Macha is ridiculously flavorful, and you’re going to want to put it on just about everything. It’s spicy and nutty, and you can customize this recipe by adding in your favorite dried peppers and nuts.
2 large ancho peppers
2 large guajillo peppers
6 chile de arbol peppers
4 cloves garlic
⅓ cup peanuts
1 tbsp sesame seeds
1 & ¼ cup olive oil
1 tsp salt
¼ tsp dried Mexican oregano
¼ tsp dried thyme
1 tbsp brown sugar
1 tbsp apple cider vinegar
Hi Chefs, Myka here 👋
Salsa Macha is an infused oil from Veracuz, Mexico, and it gets its rich flavor from a mixture of chilies, nuts, oil, and spices. Firstly, you’ll remove the stems and seeds from your ancho, guajillo, and chile de arbol peppers (you can also use any type of dried chile). Chop them up, and set them aside. Next, chop and add garlic to a saucepan, and add peanuts and sesame seeds (you can also use any nuts you wish). Add olive oil, and cook for five minutes.
When the garlic is crispy, remove the pan from the heat and add in the dried peppers. Allow that mixture to cool, and transfer to a blender or food processor. Add in salt, spices, apple cider vinegar and brown sugar, and pulse until everything is chopped into small pieces (not pureed).
Store in a jar until use, and enjoy!
Step by Step Instructions
Remove the stems and seeds from 2 large ancho peppers, 2 large guajillo peppers and 6 chile de arbol peppers. Chop them into ¼” pieces and set aside.
Note: You can use any type of dried chili depending on the flavor and spice level you wish to achieve. Just be sure to measure out approximately 2 ounces worth.
Peel and rough chop 4 cloves of garlic and place in a small saucepan.
To the saucepan, add ⅓ cup of peanuts and 1 tablespoon of sesame seeds.
Note: Feel free to use any assortment of nuts you wish.
To the saucepan, add 1 ¼ cups of olive oil and set on the stove over medium-high heat. Cook for 5 minutes, or until the garlic and sesame seeds begin to crisp up and turn golden brown.
When the garlic is crispy, remove the pan from the heat and add in the dried peppers. Allow to cool for 10 minutes.
Transfer the mixture to a blender or food processor and add 1 teaspoon of salt, ¼ teaspoon of dried Mexican oregano and ¼ teaspoon of dried thyme.
Add 1 tablespoon of brown sugar and 1 tablespoon of apple cider vinegar to the mixture and pulse until everything is chopped into small pieces, but not pureed.
Store in a jar in the refrigerator until ready to use.