Salsa Macha Recipes

SALSA MACHA

Salsa Macha image

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

Provided by Tejal Rao

Categories condiments

Time 30m

Yield About 3 cups

Number Of Ingredients 10

Ingredients

2 cups grapeseed oil
8 dried ancho chiles, stems and seeds removed
4 dried morita chiles, stems and seeds removed
2 dried chiles de árbol, stems and seeds removed
6 garlic cloves, peeled and sliced
2/3 cup roasted peanuts
2 tablespoons white sesame seeds
1 tablespoon rice wine vinegar, white wine vinegar or white vinegar
1 teaspoon light brown sugar
Sea salt, to taste

Steps:

In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

SALSA MACHA RECIPE

Salsa Macha Recipe image

Salsa macha recipe, an oil based chilli and peanut condiment, like chilli oil, or chilli crisp, perfect with so many things!

Provided by Azlin Bloor

Categories Condiments

Time 15m

Number Of Ingredients 9

Ingredients

375 ml light olive oil ((not extra virgin))
20 g chillis de arbol ((or any non smoked chilli of your choice))
30 g anchos ( (about 3))
3 medium garlic cloves
40 g raw, unsalted peanuts ((sometimes I double this and the sesame seeds for a thicker salsa))
1 Tbsp sesame seeds
2 tsp Mexican oregano (or regular)
¼ tsp salt ((or more, to taste))
2 Tbsp vinegar

Steps:

Heat the oil on low heat. While waiting for it to heat up, cut the anchos in 2-3 pieces, with a pair of scissors.
Tip the anchos and the whole garlic cloves into the oil and fry, stirring, for 2 minutes, until the garlic takes on some colour, but not brown. Use your slotted spoon and dish out the anchos and the garlic into your heatproof jug or bowl.
Now fry the chillis de arbol, again for 2 minutes, stirring to brown them evenly. Scoop them out with your slotted spoon when done, and add to the jug.
Next, tip the peanuts and sesame seeds into the oil and fry for 2 minutes, to brown both, also stirring. When done, pour the whole thing into your jug. Leave the oil and stuff to cool for 10 minutes.
At the end of 10 minutes, transfer everything to a chopper and blend to a medium-smooth stage. How smooth you make salsa macha is completely up to you. Sometimes, I chop up the nuts separately to a coarse stage and add it to the rest, to get a coarse-grind salsa macha.
Transfer to a clean jar, cool to room temperature and store in the fridge for 2-3 weeks.

Nutrition Facts : ServingSize 30 g, Calories 379 kcal, Carbohydrate 5 g, Protein 2 g, Fat 40 g, SaturatedFat 6 g, Sodium 64 mg, Fiber 2 g, Sugar 2 g

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About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
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