Salsa Macha
Fried dried chiles fried with garlic and blended to yield a luxurious oil based salsa!
Servings 2 cups
Equipment
- Blender
Ingredients
- 1 1/4 cups Extra virgin olive or avocado oil plus 1/4 cup more reserved
- 1/4 pound chile de arbol stems removed
- 5 chile California or guajillos stems and seeds removed
- 6 cloves garlic
- 1/3 cup cider vinegar
- Salt to taste
Instructions
- In a pan, combine the 1 cup oil, chile de arbol, new mexico peppers and garlic. Bring up to temperature at medium heat. When the peppers become aromatic, lower heat and stir often. You want the peppers to become bright red and slightly soft. Do not let them get too dark or they will be bitter. Remove from heat and let cool slightly.
- Dissolve the salt in the vinegar. When ready, transfer all of the chile peppers with garlic and all of the oil to the blender jar. Pour in the vinegar. Pulse to blend or blend at medium if you like a coarser looking salsa. Or blend on high for 10-15 seconds. If the salsa is too thick, stream in some of the remaining oil.
- Cool at room temperature and store in an airtight container in cool spot in the kitchen. It will keep for many months on the counter. It freezes well too! Yields about 2 cups.
Notes
Many salsa macha recipes also include toasted sesame seeds or peanuts. This recipe does not include those today. For a milder chile oil, add only half of the chile de arbol and double up on the chile California or guajillos. You could add some chile ancho as well.