Salsa Macha
Spice up your next Mexican meal with this incredibly delicious Salsa Macha recipe! What chili crisp is to Chinese food, salsa macha is to Mexican food. It's made up of dried chili peppers, fried in oil, and blended up with peanuts, sesame seeds and garlic. This spicy condiment from Veracruz, Mexico is so flavorful and the perfect topping for everything from tacos to burrito bowls!
Ingredients
- 12 morita chiles, or guajillo chiles
- 2-6 dried chiles de arbol, more to make spicier
- ½ cup unsalted roasted peanuts
- 1 cup vegetable oil, avocado oil, canola oil, or safflower oil
- ¼ cup garlic cloves, minced
- 1 tablespoon sesame seeds
- 1 tablespoon apple cider vinegar, or white distilled vinegar
- 1 teaspoon salt
Instructions
- Slice any stems from the dried morita chiles and chiles de arbol, then slice them open and remove the seeds. I highly recommend grabbing some food-safe disposable gloves for this step. Roughly chop the chiles then add them to a food processor to chop them into very small pieces, about ¼ inch or smaller. Remove the chiles from the food processor and measure them out to make sure you have ½ cup packed chopped peppers. If you don't have enough, dice up more morita chiles until you have a full ½ cup.
- Add the peanuts to the same food processor and pulse until they’re finely chopped. Remove them from the food processor and set aside with the chopped chiles.
- Place a medium pot on the stove over medium-high heat and add the vegetable oil. Once the oil is hot, add the garlic and cook until light golden brown, about 30-60 seconds.
- Add the chopped chiles, chopped peanuts, and sesame seeds, cook for 1-2 minutes.
- Remove from the heat and stir in the apple cider vinegar and salt.
- Transfer the salsa to the food processor and pulse for 20-30 seconds, or until the peppers are chopped small, but still have some texture.
- Store in the fridge in an airtight container for up to 4 weeks.
Notes
- Refer to the blog post above for the different types of dried chiles that can be used in this recipe.
- If you’re looking for a mild salsa macha, omit the arbol chiles. For a medium salsa macha, use 2-4 arbol chiles. If you’re looking for a spicy salsa macha, add 6-8 arbol chiles.
- If you have a peanut allergy, you can use another type of nut, like roasted unsalted almonds, or roasted unsalted cashews, instead of the peanuts.
Nutrition Facts
Serving 1ounceCalories 40kcal (2%)Carbohydrates 4g (1%)Protein 2g (4%)Fat 2g (3%)Saturated Fat 0.4g (2%)Polyunsaturated Fat 1gMonounsaturated Fat 1gSodium 150mg (6%)Potassium 43mg (1%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 22mgVitamin C 1mg (1%)Calcium 12mg (1%)Iron 0.2mg (1%)
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