Description
Use the ingredients and instructions below to produce an excellent homemade salsa macha.
Ingredients
Units
Scale
- 5–10 dried chile de arbol (more or less depending on heat preference)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 5 chopped garlic cloves
- 1 cup neutral oil
- 1/2 tsp Mexican oregeno
- 2 tbsp sesame seeds
- 1/4 cup raw unsalted peanuts
- 1 tbsp apple cider vinegar
- 1 tbsp kosher or sea salt
Instructions
- Add ½ cup oil to a skillet and saute garlic until slightly brown, about 5 minutes. Remove to a bowl.
- To the same skillet, add another ½ cup oil and saute the dried chiles for about 2 minutes. Do not overcook or they will become bitter. Transfer oil and chilis to the bowl with the oil and garlic.
- To the same skillet, add the peanuts and sesame seeds and lightly toast them, about 2 minutes.
- Place everything in a blender, along with salt, oregano, and vinegar. Puree until smooth. For a chunkier consistency, pulse until you reach the desired texture.
- Store in an airtight container in the fridge for up to 1 month. For the best flavor and texture, let the oil come to room temperature before serving so the oil isn't too thick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: Mexican