Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it’s easy to make, and stores well. It’s also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you’ve made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
- Serves: 3 persons
- 2cups grapeseed oil
- 8dried ancho chiles, stems and seeds removed
- 4dried morita chiles, stems and seeds removed
- 2dried chiles de árbol, stems and seeds removed
- 6garlic cloves, peeled and sliced
- ⅔cup roasted peanuts
- 2tablespoons white sesame seeds
- 1tablespoon rice wine vinegar, white wine vinegar or white vinegar
- 1teaspoon light brown sugar
- Sea salt, to taste
Step 1In 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 2Add 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 3Add 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 4Turn 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 5Once 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.