Mexican•gourmet

Salsa Macha

Salsa macha recipe, an oil based chilli and peanut condiment, like chilli oil, or chilli crisp, perfect with so many things!

Ingredients

375 ml light olive oil ((not extra virgin))
20 g chillis de arbol ((or any non smoked chilli of your choice))
30 g anchos ( (about 3))
3 medium garlic cloves
40 g raw, unsalted peanuts ((sometimes I double this and the sesame seeds for a thicker salsa))
1 tbsp sesame seeds
2 tsp Mexican oregano (or regular)
1/4 tsp salt ((or more, to taste))
2 tbsp vinegar

1
Heat the oil on low heat. While waiting for it to heat up, cut the anchos in 2-3 pieces, with a pair of scissors.
2
Tip the anchos and the whole garlic cloves into the oil and fry, stirring, for 2 minutes, until the garlic takes on some colour, but not brown. Use your slotted spoon and dish out the anchos and the garlic into your heatproof jug or bowl.
3
Now fry the chillis de arbol, again for 2 minutes, stirring to brown them evenly. Scoop them out with your slotted spoon when done, and add to the jug.
4
Next, tip the peanuts and sesame seeds into the oil and fry for 2 minutes, to brown both, also stirring. When done, pour the whole thing into your jug. Leave the oil and stuff to cool for 10 minutes.
5
At the end of 10 minutes, transfer everything to a chopper and blend to a medium-smooth stage. How smooth you make salsa macha is completely up to you. Sometimes, I chop up the nuts separately to a coarse stage and add it to the rest, to get a coarse-grind salsa macha.
6
Transfer to a clean jar, cool to room temperature and store in the fridge for 2-3 weeks.