Salsa macha
Salsa macha is a smoky, spicy crunchy Mexican condiment made by infusing aromatic chillies in vegetable oil, along with plenty of crunchy garlic, nuts and seeds. It’s a great spicy topping for tacos, tostadas or any soups and stews you think could use a little spice.
Ingredients
Metric
Imperial
- 2 dried ancho chillies
- 2 dried guajillo chillies
- 4 chile de árbol
- 350ml of vegetable oil
- 70g of pumpkin seeds
- 150g of peanuts
- 2 tbsp of sesame seeds
- 5 garlic cloves, minced
- 1/2 tbsp of apple cider vinegar
- 1 pinch of Mexican oregano
- 1 pinch of chipotle flake
- 1 pinch of salt, plus more as needed
Method
Begin by taking the peppers and removing the stems and seeds from each of them
Roughly chop them into into small pieces, then set aside until later
Heat the vegetable oil to around 160°C in a large, heavy-bottomed pot
- 350ml of vegetable oil
Add the pumpkin seeds, peanuts, sesame seeds and garlic to the pot over a medium heat
- 70g of pumpkin seeds
- 150g of peanuts
- 2 tbsp of sesame seeds
- 5 garlic cloves, minced
Fry off for around 5 minutes until golden and the garlic begins to get nice and crisp
Take the oil off the heat then stir through the dried chillies
Set aside and leave the mix to infuse and cool for around 10 minutes
Stir in the apple cider vinegar, Mexican oregano, chipotle and salt then leave to cool fully
- 1/2 tbsp of apple cider vinegar
- 1 pinch of Mexican oregano
- 1 pinch of chipotle flake
- 1 pinch of salt, plus more as needed
Add the cooled mix to a food processor and then blitz until it's combined, but not completely smooth. There should still be some chunks of dried chillies
Serve spooned over your favourite salad or dolloped over tostadas
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