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Salsa Macha

Salsa Macha

By Courtney HillAugust 9, 2021

  • Makes
    Makes about 1 cup
  • Cook Time
    15 minutes
  • Active time plus cooling
    plus cooling
  • Rating

Dark, rich salsa macha is oil-based and derives its deep, earthy, smoky flavor from toasted dried chilies, garlic and a combination of nuts and seeds. Some versions are well blended to fully integrate the ingredients, but this one is chunky with chopped peanuts and whole sesame seeds. (We found that a blender does a better job than a food processor at breaking down the toasted chilies.) Salsa macha keeps well in the refrigerator, but bring to room temperature before serving.

Ingredients
  • ¾

    ounce guajillo chilies (4 medium), stemmed and seeded

  • ½

    ounce ancho chilies (1 or 2 medium), stemmed and seeded

  • 1 or 2

    chipotle or morita chilies, stemmed and seeded

  • ½

    cup extra-virgin olive oil

  • ⅓

    cup salted roasted peanuts, chopped

  • 1 ½

    tablespoons sesame seeds

  • 1

    medium garlic clove, finely grated

  • Kosher salt

  • 2 ½

    teaspoons coconut vinegar or cider vinegar

Step 1

In a 10-inch skillet over medium, toast all of the chilies, turning occasionally with tongs, until fragrant and just a shade darker in color, about 2 minutes. Transfer to a blender and cool for about 5 minutes.

Step 2

Blend the chilies until finely chopped, 30 to 60 seconds. Transfer to a small saucepan and add the oil, peanuts, sesame seeds, garlic and ½ teaspoon salt. Cook over medium, stirring often, until fragrant and lightly toasted, 3 to 5 minutes.

Step 3

Off heat, stir in the vinegar. If serving right away, transfer to a small bowl and let cool; if storing, transfer to an airtight container, cool and refrigerate for up to 2 months (bring to room temperature before serving).

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