Easy Peanut Salsa Macha
Peanut salsa macha is a crunchy Mexican chili oil made with dried chiles, peanuts, sesame seeds, and hot oil. It’s smoky, spicy (adjustable), easy to make, and perfect for tacos, eggs, roasted veggies, and bowls.
2 cups
Calories: 535kcal
Ingredients
- 3/4 cup peanuts roughly chopped (unsalted)
- 1/4 cup sesame seeds unsalted
- 6 dried guajillo chiles
- 6 dried pasilla chiles or ancho
- 1 tsp garlic powder
- 2 tsp kosher salt or 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 cup neutral high-heat oil plus up to 1/2 cup more for a looser salsa
Instructions
- Pulse peanuts and sesame until roughly chopped. Transfer to a heatproof bowl or jar.
- Remove stems from dried chiles. Grind in batches until finely chopped.
- Add chiles, salt, oregano, and garlic powder to the peanut mixture. Stir in vinegar.
- Heat oil until it just begins to shimmer/simmer. Turn off heat and carefully pour over the mixture.
- Cool 10–15 minutes, then taste and adjust salt. Store airtight in the fridge.
Notes
Stir before using (solids settle).
Keeps 2–4 weeks refrigerated.
Keeps 2–4 weeks refrigerated.
Nutrition
Serving: 2cups | Calories: 535kcal | Carbohydrates: 33g | Protein: 22g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Sodium: 2369mg | Potassium: 1195mg | Fiber: 17g | Sugar: 4g | Vitamin A: 10310IU | Vitamin C: 5mg | Calcium: 285mg | Iron: 8mg