Authentic Salsa Macha
Salsa Macha! Get ready to LOVE this magnificent infused-oil salsa. Made with chile de arbol, garlic, peanuts and it is so delicious to the point of being addicting. It works well on just about anything and it lasts for a long time in your refrigerator.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 arbol chiles (add more for extra spicy) (stemmed and seeded)
- 2 chile moritas (stemmed and seeded)
- 1 cup olive oil, peanut or vegetable oil (divided ½ & ½)
- 10 garlic cloves (peeled and pressed)
- ½ cup raw, shelled, unsalted peanuts
- 2 Tablespoons raw, unsalted sunflower seeds (optional)
- 1 Tablespoon sesame seeds
- 1 Tablespoon cider or white vinegar
- 1 Tablespoon kosher or sea salt
Instructions
- 1
Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.
- 2
Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.
- 3
Transfer the garlic and oil to a bowl and set aside.
- 4
To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!
- 5
Transfer the chiles and oil to the bowl with the garlic and set aside.
- 6
To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.
- 7
Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.
- 8
Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.