Salsa macha
Chile peanut oil salsa
Salsa macha: Orizaba, Veracruz crunchy chile oil with garlic, peanuts and sesame
In Orizaba and Córdoba in the mountains of Veracruz, salsa macha is a jar that lives on the table: dried chiles, garlic, peanuts and sesame fried in oil and crushed into a dark, crunchy relish. It is spooned over eggs, tamales, beans, grilled vegetables and even fresh cheese, and a little goes a long way. The flavour is smoky and nutty rather than fiercely hot when made with mild chiles. This version contains peanuts and sesame, both common allergens. Chef's tip: let the oil cool for a minute before the chiles go in; they need gentle heat to release their flavour without scorching.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 8 cloves garlicthinly sliced
- 1 ¾ oz raw unsalted peanuts
- 2 tbsp sesame seeds
- ½ oz dried chiles de árbolstems removed
- 4 whole dried chiles morita or guajillostems and seeds removed, torn
- 1 tsp salt
- 1 tbsp apple cider vinegar
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Method
0/5 doneStep 1: Warm the 1 cup vegetable or light olive oil in a medium pan over a medium-low heat. Add the 8 cloves garlic and fry gently, stirring, for 3–4 minutes until pale golden. Lift it out with a slotted spoon.
4 minStep 2: Add the 1 ¾ oz raw unsalted peanuts to the same oil and fry for 3–4 minutes until golden; lift out. Add the 2 tbsp sesame seeds for 30–60 seconds until it just colours and lift out with a fine sieve.
5 minStep 3: Take the pan off the heat and wait 1 minute. Add the ½ oz dried chiles de árbol and 4 whole dried chiles morita or guajillo and stir for 30–45 seconds, until they darken slightly and smell toasty; if they blacken, the oil was too hot and they will taste acrid.
2 minStep 4: Let everything cool for 10 minutes. Put the chiles, garlic, peanuts and sesame in a food processor with the 1 tsp salt and 1 tbsp apple cider vinegar and pulse into coarse crumbs, then stir back into the oil.
10 minStep 5: Spoon into a clean jar, making sure the solids are covered with oil. Keep in the fridge and use within 3 weeks, always with a clean spoon.
1 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 2 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salsa macha take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of vegetable or light olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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