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!
15m
PREP TIME
5m
COOK TIME
223
CALORIES
10
INGREDIENTS
Servings: 16 (2-tablespoons)
Ingredients
- 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 whole oregano
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- 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.
