This macha salsa recipe combines dried chiles, garlic, nuts, and oil in a spicy, rich condiment with a full-bodied smoky flavor. Good for drizzling over tacos, eggs, or grilled meats, it’s an assertive yet versatile salsa to serve with nearly everything!
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Salsa Macha Recipe
Description
This macha salsa recipe combines dried chiles, garlic, nuts, and oil in a spicy, rich condiment with a full-bodied smoky flavor. Good for drizzling over tacos, eggs, or grilled meats, it's an assertive yet versatile salsa to serve with nearly everything!
Ingredients
Instructions
Video
- Remove the stems and seeds from the anchos, guajillos, and chiles de arbol. Chop or cut them into tiny pieces, about 1/4 inch or smaller. Set them aside.
- Add the peanuts, garlic, sesame seeds, and oil in a medium 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 heat and stir in the chili pepper bits. Allow to cool for 10 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. Don't over-process the salsa macha, as you want to have lovely crispy bits, not a puree.
- Serve!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 91kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 8mg1%
- Potassium 184mg6%
- Total Carbohydrate 2g1%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 2g4%
- Vitamin A 2106 IU
- Vitamin C 3 mg
- Calcium 19 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe yields approximately 2.5 cups. Estimate the serving size at 1/4 cup.
- Heat Factor: Mild. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and spicy chili flakes.
- Storage: You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.
- Oil: This recipe is meant to be more like a chili crisp, with a lot of oil. However, some people find two cups of oil "too oily." If you are concerned, use only 1 cup of vegetable oil for a thicker salsa macha.
