Description
Salsa Macha is a traditional Mexican chili oil known for its bold, smoky, and slightly nutty flavors. Made from dried chiles, garlic, peanuts, and sesame seeds fried in neutral oil, it’s a versatile condiment perfect for drizzling over tacos, grilled meats, or vegetables to add a spicy, aromatic kick.
Ingredients
Scale
Oil and Chiles
- 1 cup Neutral Oil (such as vegetable or canola oil)
- 1/2 cup Dried Chile de Arbol
- 1/4 cup Ancho Chile Pepper
Nuts and Seeds
- 1/4 cup Raw Peanuts
- 1/4 cup Sesame Seeds
Flavorings and Seasonings
- 6 cloves Garlic
- 1 teaspoon Mexican Oregano
- 1 teaspoon Salt
- 2 tablespoons Apple Cider Vinegar
Instructions
- Heat the Oil: Pour 1 cup of neutral oil into a medium saucepan and warm it over medium heat until it is hot but not smoking, preparing it to infuse flavors.
- Fry Ingredients: Add the dried Chile de Arbol, Ancho chile pepper, raw peanuts, sesame seeds, and garlic cloves to the hot oil. Fry for about 5 minutes while stirring constantly. This process darkens the chiles for a smoky flavor and turns the garlic golden, creating a rich base for the salsa.
- Cool the Mixture: Remove the saucepan from heat and set it aside to cool for 5 minutes, allowing flavors to settle and preventing overheating in the next step.
- Blend the Salsa: Transfer the fried mixture along with the oil into a food processor or blender. Add Mexican oregano, salt, and apple cider vinegar. Pulse the mixture until it reaches a coarse, chunky texture that retains some whole bits for texture.
- Adjust and Store: Taste the salsa and adjust seasoning if necessary. Let it cool completely before transferring to a jar. Store in the refrigerator and use as a spicy condiment.
Notes
- Use a neutral oil with a high smoke point to avoid burnt flavors.
- Adjust the amount of dried chiles to control the heat level.
- Make sure not to over-blend to keep a chunky texture characteristic of salsa macha.
- Can be stored refrigerated for up to one month.
- Excellent for enhancing tacos, grilled meats, eggs, and roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Frying
- Cuisine: Mexican
Keywords: Salsa Macha, chili oil, Mexican chili condiment, spicy chili oil, Mexican salsa, chili pepper sauce
