Salsa Macha

July 8, 2024

Salsa Macha - kvalifood.com

Salsa macha is an oil-based chile condiment from Veracruz. The chiles, peanuts, garlic, and sesame seeds are fried in oil, then blended or pulsed. The chile-infused oil is as much a part of the condiment as the solids. Use it anywhere you would use chile oil.

Makes ca. 475 ml (2 cups)

Ingredients

360 ml neutral oil (peanut or vegetable)
28 g dried chile de arbol (ca. 15-20), stemmed, seeded
14 g dried guajillo chiles (ca. 2), stemmed, seeded, cut small
14 g dried morita chiles (ca. 2-3), stemmed, seeded
50 g raw unsalted peanuts
6 garlic cloves (ca. 30 g), peeled
2 tbsp raw sesame seeds (18 g)
1 tbsp apple cider vinegar (15 ml)
3/4 tsp fine sea salt, to taste

Directions

Tear or cut all dried chiles into roughly 1-cm pieces.
Heat oil in a heavy saucepan over medium heat until shimmering.
Add garlic and peanuts. Fry 3-4 minutes until garlic turns golden.
Add sesame seeds. Stir 30 seconds until they pop.
Remove from heat. Add chile pieces, stir. Let residual heat toast them for 2 minutes.
Cool 10-15 minutes.
Transfer everything (oil and solids) to a blender. Add vinegar and salt.
For chunky: pulse 8-10 times. For smooth: blend on high 30-60 seconds.
Pour into a clean glass jar. Cool completely before sealing. Refrigerate.

Notes

The three-chile blend gives heat (arbol), body (guajillo), and smokiness (morita).
Neutral oil lets chile flavor lead. Olive oil adds a competing flavor.
Separation is normal. Stir before using.
Keeps 3-4 weeks refrigerated.