Servings: 12
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.
Equipment
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 2 cups grapeseed oil in a large skillet or Dutch oven. Add the 10-12 dried red chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.
- Add the 2 tablespoons white onion to the hot oil, sauteing for 2 minutes. Add the 6-8 cloves garlic, sauteing for an additional 1 minute. Reduce heat to low, add the 2/3 cup roasted unsalted peanuts, 2 tablespoons toasted white sesame seeds, 1 tablespoon white vinegar, 2 teaspoons light brown 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 ½ teaspoon coarse kosher salt and give a few more pulses. Set aside at room temperature until ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
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