Salsa Macha
Published December 19, 2020
Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
- Total Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
2 cups grapeseed oil
8 dried ancho chiles, stems and seeds removed
4 dried morita chiles, stems and seeds removed
2 dried chiles de árbol, stems and seeds removed
6 garlic cloves, peeled and sliced
⅔ cup roasted peanuts
2 tablespoons white sesame seeds
1 tablespoon rice wine vinegar, white wine vinegar or white vinegar
1 teaspoon light brown sugar
Sea salt, to taste
Nutritional analysis per serving
5 grams carbs; 209 calories; 4 grams monounsaturated fat; 14 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 2 grams fiber; 88 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Step 2
Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Step 3
Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Step 4
Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Step 5
Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
Private Notes
Comments
Since the balance between over cooked and under cooked is so important with these ingredients, are you able to provide an approximate oil temperature for these different steps, similar to a deep fried recipe? 2 cups of oil is a lot, so with the tip of a Thermapen I think there will be enough oil depth that a pretty accurate temperature measurement could be obtained. Maybe the next time you make this, you could reply or update the recipe? Thanks for considering!
I’ve made Barbara Tropp’s Hot Chili Oil from her cookbook China Moon several times. Though the flavor profiles are different, Chinese vs Mexican, there is some overlap in types of ingredients. She recommends 225° to 250°F for hers.
I used an 8qt Le Cruset, started at 250, dropped to 235 adding the chiles, and held at 235-245. Chiles didn’t bubble or get crisp. Dropping to low, added the garlic at 240, and dropped to 225 quickly. Barely bubbling, soft and not browned after 5+ minutes at 225-235. Slowly increased to final temp of 280 over 20+ minutes until they were dry and browned. Clearly too low, I raised to 300, did the chiles for 5 more minutes at 300-305, this time bubbling, puffing, and crisping. Nuts + seeds 270-290.
Just for interest, is chile a standard spelling for that berry? To me, Chile is the name of a country, it's never been the name of something edible. I'd expect chili in US English and chilli in other places.
Confession: I have not made this Salsa Matcha recipe but Nisha Vorra has a similar (much easier) ***** sauce for her 15-Minute Vegan Chili Garlic Noodles. Spectacular! Maybe a little different profile but for the ease and convenience, I'll stick w/hers.
@KT. I cannot find this recipe you cited.
For those who have not worked with dry chilies, you might start by practicing toasting chilies. Too many complaints here. It is a drag....