Salsa Macha
Updated Jan. 25, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups vegetable oil
- 5garlic cloves, peeled
- 1cup mixed roasted nuts, such as peanuts, pecans and almonds (salted is fine)
- 78grams ancho chiles (about 5 large), stemmed and seeded
- 7large chiles de árbol, stemmed
- 2tablespoons raw sesame seeds
- 2dried bay leaves, crumbled
- 1teaspoon dried oregano, preferably Mexican
- 1½teaspoons kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (4 servings)
1077 calories; 106 grams fat; 8 grams saturated fat; 1 gram trans fat; 70 grams monounsaturated fat; 22 grams polyunsaturated fat; 27 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 15 grams protein; 575 milligrams sodium
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
Heat the oil, garlic and nuts in a large saucepan over medium until the garlic is golden brown, 6 to 8 minutes. Remove from the heat. Using a slotted spoon, transfer the garlic and nuts to a heatproof bowl to cool.
- Step 2
Add the chiles to the pan with the oil. Cook over medium heat, stirring and flipping the chiles, until the oil is slightly reddish and the chiles are brick-red in color, about 30 seconds. Remove from the heat. Using a slotted spoon, transfer the chiles to the nut mixture; let cool for 5 minutes.
- Step 3
While the nuts are cooling, add the seeds to the hot oil and set aside; they will toast as they sit. Purée the chile mixture with the bay leaves, oregano and salt in a food processor until coarsely ground. With the motor running, slowly drizzle in the seed-and-oil mixture until the chiles are finely ground.
- The salsa can be stored in an airtight container, refrigerated, for up to several months.
Private Notes
Comments
Typically I make some slight modifications after tasting, but this salsa recipe is amazing as written. For people who are trying to cut back on salt, I would taste before adding additional Crystal Diamond, although it is the perfect cooking salt (not as salty as other types of salt). Thank you Rick for a wonderful recipe. I add chile crisp to everything, now I will add your salsa!
Love. I used olive oil. No arbol so did mix of pasilla and ancho. Subbed tahini for the sesame. Like 2TBSP. use primarily peanuts with some walnuts and pecans. I would make this to give as gifts.
I loved this one! I added a little thyme aswell
Just bought a jar of this in San Miguel de allende and it is delicious! Has toasted pumpkin seeds in it as well as the other muts and seeds! I am glad to have this recipe!
I have made this several times and use whatever chiles I have and adjust as needed with vinegar or something sweet (agave or a date), sometimes I’ve added more nuts if it came out too spicy or thin. I like mine a little chunky so I use pepitas as one of the nuts and I hold some of them out whole after frying, plus let the sesame seeds stay behind in the pan when pouring the oil then I add them both at the very end. It’s very pretty that way, too.
I’m assuming these are dried chilies. Is that right?
@CB I’m wondering the same thing, as I’m unable to find these chilies fresh in my area.
@CB The article above the recipe says it uses dried chiles.