Salsa Macha

Name: Salsa Macha
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 cup olive oil; 1/2 cup dried chile de arbol, stemmed; 6 dried guajillo chiles, stemmed, seeded; 8 garlic cloves, thinly sliced; 1/3 cup raw peanuts (or raw pepitas); 2 tbsp raw sesame seeds; 2 tbsp apple cider vinegar; 1/2 tsp kosher salt; 1/2 tsp granulated sugar

A rich, deeply satisfying Mexican oil-based condiment made by slowly frying dried chiles, garlic, and seeds in olive oil until fragrant - drizzle over eggs, tacos, or grilled meats.

22 minEasyServes 1690 cal/serving

MexicanSauceStovetopVeganMediterraneanLow CarbGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 cup olive oil
1/2 cup dried chile de arbol, stemmed
6 dried guajillo chiles, stemmed, seeded
8 garlic cloves, thinly sliced
1/3 cup raw peanuts (or raw pepitas)
2 tbsp raw sesame seeds
2 tbsp apple cider vinegar
1/2 tsp kosher salt
1/2 tsp granulated sugar

Instructions

1

Heat 1 cup olive oil in a small heavy saucepan over medium-low heat. Add 1/3 cup raw peanuts (or raw pepitas) and cook, stirring often, until golden, about 3 to 4 minutes. Remove with a slotted spoon to a blender.
2

Add 8 thinly sliced garlic cloves to the warm oil and cook until lightly golden, about 2 minutes. Remove to the blender.
3

Add 1/2 cup stemmed dried chile de arbol and 6 stemmed, seeded dried guajillo chiles to the oil and cook, pressing them into the oil, until they puff and darken slightly, about 1 to 2 minutes. Watch carefully - they burn quickly. Remove to the blender along with the oil.
4

Add 2 tbsp raw sesame seeds to the hot oil for 30 seconds, then pour everything remaining in the pan into the blender.
5

Add 2 tbsp apple cider vinegar, 1/2 tsp kosher salt, and 1/2 tsp granulated sugar to the blender. Pulse 5 to 8 times until the mixture is a coarse, slightly chunky sauce - do not fully puree.
6

Taste and adjust salt and vinegar. Transfer to a clean jar. Store in the refrigerator for up to 3 weeks.

Questions

Can I make Salsa Macha ahead?

Yes, it takes well to being made ahead. Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Salsa Macha?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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