Salsa macha originated in the Mexican states of Veracruz and Oaxaca. It’s very similar in appearance to chili crisp but totally different in flavor. This salsa can be made as spicy as you like by adding more chiles de árbol or milder by adding less.
Ingredients
- ancho chili pepper: 1 piece
- Guajillo chili pepper: 1 piece
- chili de árbol peppers: 6 piece
- vegetable oil: 1 cup
- sesame seeds: 1 Tbsp
- garlic cloves: 4 piece (chopped)
- apple cider vinegar: 1 tsp
- salt: 0.5 tsp (to taste)
- Mexican oregano: 0.5 tsp
- peanuts: 0.25 cup
Metric Conversion
Stages of cooking
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Remove the stems and seeds from the chili peppers. Chop into 1/4-inch pieces. Set aside.
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Heat oil over medium heat until it begins to shimmer. Add sesame seeds and garlic. Cook, stirring constantly, until sesame seeds are browned and garlic has crisped up, about 5 minutes. Remove from heat. Add chili peppers and stir until combined. Let sit at room temperature until cool, about 10 minutes.
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Stir in vinegar, salt, and Mexican oregano. Pour mixture into a food processor and pulse several times until the salsa is combined, making sure not to over process. Stir in peanuts.
