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

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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.

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Questions

What is Salsa Macha?

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. This reference files it under Mexican sauce: made on the stovetop, rated easy and about 22 minutes start to finish.

What should Salsa Macha look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until they puff and darken slightly.

What can I use instead of dried chiles in Salsa Macha?

The entry for Salsa Macha calls for 1/2 cup dried chile de arbol, stemmed. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Is Salsa Macha low-carb?

A serving of Salsa Macha carries 4 g of carbohydrate. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Does Salsa Macha contain sesame?

Yes: 2 tbsp raw sesame seeds. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Salsa Macha ahead?

Yes, it takes well to being made ahead. Refrigerate Salsa Macha in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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