Salsa Macha

Salsa Macha is a rich chile infused oil condiment that’s easy to make and complex in flavor. It adds texture and depth to anything it touches.

Course Condiment

Cuisine Mexican

Prep Time 15

Cook Time 5

Cool and Blend 30

Total Time 50

Servings cups

Calories 1773kcal

Break the tops off the dried chiles and empty out most of the seeds. Break them into chunks and place them in a food processor or blender. Pulse a few times until they're small pieces. You want them to be slightly chunky.
In a heavy frypan, cook the oil, garlic cloves, sesame seeds, pumpkin seeds and peanuts over medium high heat. Cook until garlic starts to brown, about 4 minutes. Remove from heat so the garlic doesn't over cook. The oil is very hot and will continue to cook once you've removed it from the heat.
Add the chopped chile peppers and let the mixture cool for 5 minutes.
In a bowl, stir together vinegar, brown sugar and salt until salt is dissolved. Pour this mixture into the hot oil.
Let the oil cool to room temperature. Pour into a food processor and pulse several times until chile, nuts and seeds are minced. Do not make a purée. You want a somewhat coarse texture.

Olive Oil – A mild extra virgin olive oil will work for this recipe, but avoid strong flavored olive oils.

Chiles – Any mix of dried red chiles can be used. Typically, this salsa is made with guajillo pepper, anchos and chile de arbols. Play around with combinations for a different flavor profiles and spiciness.

If you don't have a food processor or blender, Use scissors to chop the dried chile peppers. When using a food professor, pulse just a few times, don't grind them to a powder consistency.

Nuts and seeds – Several different types of nuts and seeds can be used. I used only peanuts and pumpkin seeds, but try Pinon, pistachios, walnuts, sunflower seeds or pecans