Authentic Salsa Macha Recipe

Ingredients

• 1 cup vegetable oil
• 4 ounces dried chiles (such as morita, pasilla, or chipotle), stemmed and seeded
• 1/2 cup raw peanuts, skin on
• 1/4 cup raw sesame seeds
• 1/4 cup pumpkin seeds (pepitas)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 cup apple cider vinegar
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon brown sugar

Instructions

1. 1.

   Heat the vegetable oil in a medium saucepan over medium heat. Add the dried chiles and cook, stirring frequently, until fragrant and slightly softened, about 2-3 minutes. Be careful not to burn them.

2. 2.

   Add the peanuts, sesame seeds, and pumpkin seeds to the saucepan. Cook, stirring constantly, until the nuts and seeds are lightly toasted and fragrant, about 3-5 minutes.

3. 3.

   Add the garlic, oregano, and cumin to the saucepan. Cook, stirring, until the garlic is lightly golden, about 1 minute.

4. 4.

   Remove the saucepan from the heat and let cool slightly, about 10 minutes.

5. 5.

   Carefully transfer the mixture to a blender or food processor. Add the apple cider vinegar, salt, and brown sugar. Pulse until the salsa reaches your desired consistency, from chunky to smooth.

6. 6.

   Taste and adjust seasoning as needed. Transfer the Salsa Macha to an airtight container and store in the refrigerator. The flavors will meld and deepen as it sits.

Nutritional Information

Equipment

• Medium saucepan
• Blender or food processor
• Airtight container

Tips

• Adjust the amount of chiles to control the spiciness.
• Toast the nuts and seeds carefully to avoid burning them.
• Store the Salsa Macha in the refrigerator for up to 2 weeks.
• For a smoother salsa, blend for a longer time. For a chunkier salsa, pulse briefly.