Description
This traditional homemade salsa macha is a versatile chili oil from Veracruz, Mexico. It features a rich, smoky flavor with a pleasant heat, perfect for drizzling over tacos, eggs, or grilled meats.
Ingredients
Scale
- 1 cup neutral oil (like canola or vegetable oil)
- 1/2 cup dried arbol chilies, stems removed
- 1/4 cup dried guajillo chilies, stems removed and deseeded
- 1/4 cup peanuts
- 2 tablespoons sesame seeds
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering.
- Add the arbol and guajillo chilies to the hot oil. Fry for 1-2 minutes, stirring constantly, until slightly darkened but not burnt. Remove with a slotted spoon and set aside.
- Add the peanuts and sesame seeds to the same oil. Fry for 2-3 minutes, stirring, until golden brown. Remove with a slotted spoon and set aside.
- Add the garlic cloves to the oil and fry for 1-2 minutes until fragrant and lightly golden. Remove and set aside.
- Carefully pour the hot oil into a heatproof blender or food processor.
- Add the fried chilies, peanuts, sesame seeds, garlic, salt, and apple cider vinegar to the blender with the oil.
- Blend until you reach your desired consistency. Some prefer it chunky, others smoother.
- Taste and adjust salt if needed.
- Pour the salsa macha into a clean, airtight jar.
Notes
- Store salsa macha in the refrigerator for up to 3 weeks.
- The oil should be hot enough to fry the ingredients but not so hot that they burn quickly.
- For a spicier salsa, add more arbol chilies. For a milder version, use fewer arbol chilies or more guajillo chilies.
- You can customize this salsa with other nuts like almonds or pecans, or add different dried chilies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: salsa macha, chili oil, Mexican salsa, homemade salsa, traditional salsa