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Salsa Macha Recipe

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4 from 3 reviews

Salsa Macha is a smoky, spicy Mexican chile oil made with toasted chiles, garlic, peanuts, almonds, and sesame seeds. This versatile sauce adds an instant hit of heat and crunch when drizzled over tacos, grilled meats, roasted vegetables, or fried eggs. It stores well in the fridge for weeks, making it a perfect pantry staple to elevate a variety of dishes.

Ingredients

Chiles and Vegetables

  • 14 chile de árbol
  • 4 chile guajillo (seeds removed for less heat, optional)
  • 3 garlic cloves, peeled
  • 1/8 of a white onion

Nuts and Seeds

  • 2 tablespoons sesame seeds
  • 2 tablespoons peanuts
  • 10 almonds
  • Sunflower seeds (optional, for added texture)

Oil and Seasoning

  • 1 cup vegetable oil
  • Salt and pepper to taste

Instructions

  1. Prepare Chiles for Milder Salsa: For a milder salsa, remove the seeds from the chile de árbol and guajillo before toasting. Use a higher ratio of guajillo to chile de árbol to reduce heat.
  2. Toast Ingredients: In a medium saucepan over medium heat, add half of the vegetable oil. Once hot, add the onion, garlic, chiles, sesame seeds, peanuts, and almonds. Stir constantly for 1-2 minutes, until everything turns lightly golden. Reduce heat if browning too quickly.
  3. Infuse Oil: Add the remaining oil to the pan and cook for another 20-30 seconds to allow the fresh oil to absorb the toasted flavors.
  4. Cool Mixture: Remove the pan from heat and let the mixture cool for 15-20 minutes before proceeding to blend.
  5. Blend for Desired Texture: For a smooth or lightly chunky salsa, transfer the mixture to a blender and blend to preferred texture once cooled. For a chunkier salsa with more texture, strain the oil to separate solids. Blend oil with garlic, onion, and chiles until smooth, then add nuts and seeds and pulse briefly to keep some texture.
  6. Season and Adjust Consistency: Season with salt and pepper. Add more oil if the salsa is too thick to reach your desired consistency.

Notes

  • To dial back heat, remove seeds from chiles before toasting and use more guajillo than chile de árbol.
  • Stir in extra oil at the end to mellow the spice further.
  • Store salsa macha in a sealed jar in the refrigerator for up to one month.
  • You can add sunflower seeds for extra texture if desired.

Find it online: https://lauracooks.com/salsa-macha-recipe/