Easy Peanut Salsa Macha Recipe

3.67 de 3 votos

Easy Peanut Salsa Macha Recipe

Salsa Macha is a unique and flavorful Mexican condiment, distinct from more commonly known salsas due to its rich texture and complex flavor profile.

cups

Calories: 535kcal

Ingredients

¾ cup chopped peanuts
¼ cup sesame seeds
6 chiles guajillo
6 chiles pasilla
1 teaspoon garlic powder
2 teaspoons kosher salt (1 teaspoon sea salt)
1 tablespoon apple cider vinegar
1 teaspoon Mexican oregano
1 cup vegetable oil (add ½ cup if you like a more oil based salsa)

Instructions

Using a food processor or high-speed blender, roughly chop the peanuts and add them to a large jar, glass, or stainless steel bowl with the sesame seeds.
To begin, start by removing the stems from the dried chiles and discarding them. Next, take a high-speed blender or food processor and place the chiles in its container.
For best results, it is recommended that you blend the chiles in batches, rather than all at once. Turn on the blender or food processor and blend the chiles until they are very finely chopped and almost pulverized. This may take a few minutes, depending on the strength of your blender or food processor.
Add the salt, oregano, and dried garlic to the nuts and dried chiles mixture. Mix well, add the vinegar, and set it aside. Heat the oil in a stainless steel saucepan until it begins to simmer. Turn off the heat and very carefully pour the hot oil over the nuts and chiles mixture.
Allow the oil to cool for 10-15 minutes until it is safe to handle. Taste and adjust seasoning if necessary. Store in a tightly closed jar in the fridge.

Notes

If this is your first time making salsa macha or any other chili crisp, make it in a large glass or stainless steel bowl and let it cool completely before serving or tasting.

Nutrition

Course: Pantry condiments

Cuisine: Mexican

Diet: Vegan

Keyword: authentic mexican salsa, peanuts, salsa macha

Author: Alejandra Graf