Salsa MACHA
An oil-based salsa that includes a variety of dried chiles and garlic. Some recipes may include sesame seeds, pepitas, peanuts, corn tostada and more. Salsa Macha drizzled on your favorite tacos for an extra kick! Or mix in with your favorite marinades or salad dressings.
Servings 2 Cups
Ingredients
Ingredients
- 2 cups avocado or olive oil plus more oil when blending
- 2 oz chile de arbol stems removed (2 cups)
- 2 oz chile Guajillo stems and seeds removed
- 6 cloves garlic
- 1/4 cup apple cider vinegar
- Salt to taste
Instructions
Directions
- In a saucepan, combine the oil, chile de arbol, chile guajillo and garlic. Heat to medium/low.
- After a few minutes when the peppers become aromatic, lower heat slightly. Stir the peppers around every minute. Some of the peppers will become bright red and slightly soft. Do not let them get too dark or they will be bitter. Season the vinegar with salt, to taste. Pour the mixture into the saucepan. Stir to combine. Remove from heat and let cool.
- If you would like to add peanuts, pepitas or sesame seeds, add them towards the last 3-4 minutes of cooking time. The amount is up to you.
- Once cool, transfer chile and oil mixture to the blender. Pulsevto blend, add more oil if it's too thick. Taste for salt. Yields 2 1/2 cups.
Notes
Note: The vinegar is not traditional in salsa macha, but I like the acid note it brings to the recipe. Also traditional to add is fried sesame seeds and some peanuts. I did not have either on this day. The guajillo I added were to yield a slightly more mild version. They are also optional. Chef's choice!