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salsa macha on a wooden spoon

Salsa Macha Recipe

If you're looking for a spicy salsa that's not a standard sauce, for tacos and quesadillas, or seafood and steak, salsa macha is for you.
5 from 6 votes
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Course: Sauce
Cuisine: American
Keyword: macha salsa, salsa macha
Cook Time: 11 minutes
Cooling Time: 20 minutes
Total Time: 31 minutes
Servings: 12
Calories: 396kcal

Ingredients

  • 2 cups grapeseed oil
  • 10-12 dried red chiles
  • 2 tablespoons white onion chopped
  • 6-8 cloves garlic sliced
  • 2/3 cup roasted unsalted peanuts
  • 2 tablespoons toasted white sesame seeds
  • 1 tablespoon white vinegar
  • 2 teaspoons light brown sugar
  • ½ teaspoon coarse kosher salt

Instructions

  • Heat the grapeseed oil in a large skillet or Dutch oven. Add the dried chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.
  • Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.
  • Turn off heat and allow to cool for 20 minutes.
  • Transfer the whole mixture to a large food processor, pulsing until a coarse mixture forms. Add the salt and give a few more pulses. Set aside at room temperature until ready to serve.

Nutrition

Calories: 396kcal | Carbohydrates: 6g | Protein: 3g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 54mg | Calcium: 30mg | Iron: 1mg