Salsa Macha Recipe
(Chile, Peanut, Sesame, Garlic)
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Ingredients
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Chiles
Other Ingredients
Method
Preparing Chiles
- 1
Remove Stems and Seeds
Take the dried Guajillo, Pasilla, and Arbol chiles and remove their stems and seeds. This will help in reducing bitterness.
- 2
Toast the Chiles
In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until they become aromatic. Be careful not to burn them.
- 3
Soak the Chiles
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
Preparing the Salsa
- 4
Toast the Peanuts and Sesame Seeds
In the same skillet, toast the peanuts and sesame seeds over medium heat for about 5-7 minutes until they are golden brown. Stir frequently to prevent burning.
- 5
Sauté Garlic
Add the garlic cloves to the skillet and sauté for about 2 minutes until fragrant. Remove from heat.
- 6
Blend Ingredients
In a blender, combine the softened chiles (drained), toasted peanuts, sesame seeds, sautéed garlic, olive oil, and salt. Blend until you achieve a smooth consistency, adding more oil if necessary.
- 7
Adjust Seasoning
Taste the salsa and adjust with more salt if desired. If you prefer a thinner consistency, add a bit more olive oil.
Storing the Salsa
- 8
Cool and Store
Let the salsa macha cool to room temperature before transferring it to a jar. Seal tightly and store in the refrigerator for up to 2 weeks.