Salsa Macha
Oaxacan Nut & Chile Oil
A Veracruz-style chile oil built by frying garlic, peanuts, and sesame seeds in stages, then flash-frying dried chiles de árbol and guajillo for just seconds before they turn bitter.
Salsa Macha
✦ Antes de Empezar
Before you cook
How long does salsa macha keep, and how should I store it?
Store it refrigerated in a clean, airtight jar and always dip in with a dry spoon — keeping moisture out is what lets this oil-based salsa keep well for weeks, making it a good make-ahead condiment.
Ingredientes· 8View
The Oil & Chiles
- 1.5 cupsOlive Oil or Canola Oilneutral high-quality oil
- 1 cupDried Chiles de Árbolstems removed
- 2Dried Guajillo Chilesstems/seeds removed, cut into small pieces
Aromatics & Crunch
- 6 clovesGarlicthinly sliced
- 1/4 cupRoasted Unsalted Peanutscoarsely chopped
- 2 tbspSesame Seeds (Ajonjolí)
- 1.5 tspCoarse Sea Salt
- 1 tspApple Cider Vinegaroptional, for shelf stability
Instrucciones
5 pasosFríe el ajo
Fry the garlic
Warm the oil over medium-low heat and fry the garlic until pale gold, then remove it.
Fríe cacahuates y ajonjolí
Fry the peanuts and sesame
Fry the peanuts and sesame seeds separately in the same oil until fragrant, then remove.
Fríe los chiles
Fry the chiles
Fry the chiles for only 10 to 20 seconds — they darken quickly and turn bitter if burned.
Enfría y muele
Cool and blend
Let the oil and fried ingredients cool slightly, then pulse the chiles, garlic, nuts, seeds, vinegar, salt, and sugar with the oil to a coarse, spoonable texture.
Guarda correctamente
Store properly
Store refrigerated in a clean jar and always use a dry spoon.