salsa macha

Salsa Macha

Cuisine Recipes

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Salsa macha started in the Mexican territories of Veracruz and Oaxaca. It's basically the same in appearance to stew fresh yet entirely unexpected in flavor. This salsa can be made as zesty as you like by adding more chiles de árbol or milder by adding less.

Cooking Ingredients

    • 1 ancho chili pepper

    • 1 Guajillo chili pepper

    • 6 chili de árbol peppers

    • 1 cup vegetable oil

    • 1 tablespoon sesame seeds

    • 4 garlic cloves, chopped

    • 1 teaspoon apple cider vinegar

    • 1/2 teaspoon salt, or to taste

    • 1/2 teaspoon Mexican oregano

    • 1/4 cup peanuts

Cooking Direction

    Eliminate the stems and seeds from the stew peppers. Hack into 1/4-inch pieces. Put away.

    Heat oil over medium intensity until it starts to sparkle. Add sesame seeds and garlic. Cook, mixing continually, until sesame seeds are seared and garlic has crisped up, around 5 minutes. Eliminate from heat. Add stew peppers and mix until consolidated. Let sit at room temperature until cool, around 10 minutes.

    Mix in vinegar, salt, and Mexican oregano. Empty blend into a food processor and heartbeat a few times until the salsa is consolidated, trying not to over process. Mix in peanuts.