SALSA MACHA

Salsa Macha image

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

Provided by Tejal Rao

Categories condiments

Time 30m

Yield About 3 cups

Number Of Ingredients 10

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Ingredients

2 cups grapeseed oil
8 dried ancho chiles, stems and seeds removed
4 dried morita chiles, stems and seeds removed
2 dried chiles de árbol, stems and seeds removed
6 garlic cloves, peeled and sliced
2/3 cup roasted peanuts
2 tablespoons white sesame seeds
1 tablespoon rice wine vinegar, white wine vinegar or white vinegar
1 teaspoon light brown sugar
Sea salt, to taste

Steps:

In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

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Britt Hill

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This salsa macha is everything I've ever wanted in a salsa. It's smoky, spicy, and nutty, and it pairs perfectly with any Mexican dish.

Kashmiri Malik

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This salsa macha is the bomb! It's so flavorful and addictive. I can't get enough of it.

shayed Mal

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I love this salsa macha! It's the perfect addition to any Mexican dish. I especially love it on tacos and burritos.

Gamear Bd

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This salsa macha is amazing! It's so easy to make and it tastes so good. I love the way it adds a smoky flavor to my dishes.

Ahmad Sahil

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I've never had salsa macha before, but I'm hooked! It's the perfect balance of smoky, spicy, and nutty. I can't wait to try it on all my favorite Mexican dishes.

Vvene Nansubuga

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This salsa macha is a game-changer! It's so versatile and can be used on anything from tacos to grilled chicken. I love the smoky flavor and the way it brings out the other flavors in the dish.

Sphamandla Ndlovu

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I'm always looking for new and exciting salsa recipes, and this one definitely fits the bill. The salsa macha is unique and flavorful, and it's sure to be a hit at your next party.

Dave Flore

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This salsa macha is the perfect condiment for any Mexican dish. It's smoky, nutty, and has just the right amount of heat. I love using it on tacos, burritos, and enchiladas.

Francisco Tomas

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I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The salsa macha had just the right amount of heat, and the combination of flavors was amazing. I've already made it twice and I'm sure I'll be mak