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.
Ingredients
- 1 cup olive oil
- 1/2 cup dried chile de arbol, stemmed
- 6 dried guajillo chiles, stemmed, seeded
- 8 cloves 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
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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.
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2
Add 8 cloves thinly sliced garlic cloves to the warm oil and cook until lightly golden, about 2 minutes. Remove to the blender.
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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.
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4
Add 2 tbsp raw sesame seeds to the hot oil for 30 seconds, then pour everything remaining in the pan into the blender.
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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.
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6
Taste and adjust salt and vinegar. Transfer to a clean jar. Store in the refrigerator for up to 3 weeks.