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This traditional Salsa Macha uses dried peppers and a few simple ingredients to create your new favorite condiment on everything!
Salsa Macha is a flavorful and spicy condiment that originates from Mexican cuisine. The basic ingredients of Salsa Macha typically include dried chilies, garlic, nuts (such as peanuts or almonds), and oil. These components are blended or finely chopped to create a paste-like consistency. The choice of chilies can vary, ranging from smoky to fiery varieties, imparting a complex and rich flavor profile. The use of nuts adds a unique texture, while garlic contributes aromatic depth.
Over the centuries, the recipe for Salsa Macha has evolved, adapting to regional ingredients and culinary preferences. What remains constant is its core composition, typically consisting of dried chilies, garlic, nuts (such as peanuts or almonds), and oil.
Unless you're living under a rock, you've heard about the spicy Asian condiment sweeping the food scene. Chefs and influencers have jumped on the chili crunch bandwagon but in Latin America there was another chili condiment on the table long before.
The history of Salsa Macha is deeply rooted in the culinary traditions of Mexico, with its origins dating back to the heart of the country. The name "Macha" is thought to be derived from the indigenous Nahuatl word "māchiotl," meaning sauce or condiment.
Salsa Macha is incredibly versatile and can be used as a topping or accompaniment for a wide range of dishes. It pairs exceptionally well with eggs, tacos, grilled meats, roasted vegetables, and more. The condiment's smoky and spicy notes make it a beloved addition to various culinary creations, adding depth and complexity to the overall flavor profile of a dish.
One of the great things about Salsa Macha is that it's a choose your own adventure. The peppers I choose produce a mild to medium salsa with balanced flavors but you can experiment different varieties to get the mix that works best for you. Some people also add Mexican Oregano to the salsa, I prefer without but you do you!
(Makes 1 1/2 Cups)
If your peanuts are not roasted, toast them in the dry saute pan on medium high heat until they start to brown and remove quickly. They go from brown to burnt in a heartbeat.
Put roasted peanuts 1/3 cup in your blender. Reserve 2 Tablespoons.
Toast your pepitas or sunflower seeds in the dry pan for a few minutes until fragrant. Remove and place in the blender.
Turn down the heat on the saute pan to medium and allow to cool before adding the oil. If the oil is too hot or you will burn the garlic and chilis which will create a bitter taste.
Saute the garlic in the oil for 30 seconds to 1 minute until just getting a hint of brown. DO NOT BURN THE GARLIC. If the garlic cooks too quickly this is your sign that the oil is too hot. If the garlic gets dark brown or burns discard the oil and garlic and start over. Remove the cooked garlic from the oil with a slotted spoon and put in your blender.
Start a timer and add the chilis to the oil and sauté for 30-60 seconds, just until they start to get fragrant and the oil gets orange in color. Remember that they burn very quickly and this will ruin the taste of your salsa. Remove with a slotted spoon and put in the blender.
Pour the chilis and the oil into the blender and add the salt and vinegar. Pulse the blender until the mixture is smooth but not a puree or it will be like spicy peanutbutter. It should be chunky but with no large chunks. Look at the picture above for reference. Now take that last 2 Tablespoons of peanuts and roughly chop them with a knife, leaving big chunks. Add them to the salsa and stir.
Store in an airtight glass container (canning jars are great) in the refrigerator for up to a month.
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