Mexican cuisine · Salads & Mezze

Salsa Macha

Dried chiles, peanuts and sesame seeds toasted in hot oil — a bold chile oil to spoon over anything.

Ingredients · for 8 servings

• 300 ml oil
• 6 guajillo chiles
• 4 chiles de árbol (or dried red chiles)
• 6 garlic cloves
• 80 g peanuts
• 2 tbsp sesame seeds
• 1 tsp salt
• 1 tsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Stem the guajillo and árbol chiles, slit them open, shake out the seeds, and tear the pods into thumb-width pieces.
2. Heat the oil in a small pot over medium heat — it should bubble gently around a wooden spoon but not smoke — and fry the garlic cloves in it for 2–3 min. until golden; remove.
3. Toast the peanuts in the same oil for 2 min., add the sesame seeds, and toast for another 30 sec. until fragrant; remove both.
4. Take the pot off the heat, add the chile pieces to the hot oil, and let sit for just 30–60 sec. — they should turn dark and glossy but not black, or the salsa will taste bitter.
5. Let everything cool for 10 min., then pulse briefly in a blender with the salt, sugar and vinegar, until a coarse, chunky paste floats in the oil.
6. Transfer to a clean jar so the oil covers everything, and store in a cool place — spoon over tacos, eggs or grilled vegetables.