Salsa Macha
A bold, smoky Mexican chile oil salsa made with dried chiles, garlic, peanuts, sesame seeds, and warm oil for the perfect crunchy, spicy finish.
Ingredients
- 12 dried chiles de árbol stems removed
- 6 dried morita chiles stems removed
- 6 garlic cloves thinly sliced
- ½ cup peanuts
- 2 tablespoons sesame seeds
- 1 cup neutral oil
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon Mexican oregano optional
- 1 to 2 teaspoons apple cider vinegar optional
Instructions
- Wipe the dried chiles clean and remove the stems.
- Warm the oil in a small saucepan over medium-low heat.
- Toast the peanuts until lightly golden, then remove.
- Cook the garlic until pale golden, then remove.
- Toast the sesame seeds briefly, then remove.
- Toast the dried chiles in the oil for a few seconds per side until fragrant.
- Remove from the heat and let the oil cool slightly.
- Add the chiles, peanuts, garlic, sesame seeds, salt, and oregano to a blender or food processor.
- Pour in the warm oil and pulse until coarse and spoonable.
- Taste, adjust salt, stir in vinegar if using, and store in a clean jar.
Notes
Do not burn the garlic or chiles. Salsa macha should stay coarse, not smooth. Let it sit a bit before serving so the flavors settle together.