A condiment from the Veracruz and Oaxaca regions of Mexico, salsa macha is a fried chili oil with garlic, nuts and seeds. It’s so delectable you’ll want to drizzle it over everything, especially tacos, grilled fish, tostadas and even eggs or pasta!
Servings: 16 (2-tablespoons)
- 2 (about 1 ounce) El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero)
- 2 (about 1 ounce) El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho)
- 1 1/2 cups olive oil
- 4 medium garlic cloves
- 1/4 cup unsalted peanuts
- 1/4 cup El Guapo® Whole Sesame Seed (Ajonjolí Entero)
- 3 tablespoons cider vinegar
- 1 teaspoon El Guapo® Unrefined Cane Sugar (Piloncillo)
- 1 teaspoon El Guapo® Whole Oregano (Oregano Entero)
- 1/2 teaspoon kosher salt
- 1 Wipe outside of chilis with damp paper towel to remove any dust. Remove stems and seeds and tear chilis into small pieces.
- 2 Heat oil in medium saucepan on medium heat until hot. Add garlic; cook about 1 minute or until golden brown. Stir in chilis, peanuts and sesame seed; cook and stir 1 minute. Reduce heat, if needed, to avoid burning the chilis. (Over-browning the chilis will make salsa bitter.) Remove saucepan from heat and allow to cool about 5 minutes.
- 3 Carefully transfer oil mixture to blender container. Add vinegar, piloncillo, oregano and salt; cover. Blend until smooth. To serve, drizzle over tacos, grilled fish or tostadas. Store in airtight container in refrigerator.
NUTRITION INFORMATION(per Serving)
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