Salsa Macha
Small but powerful, chile de árbol is prized for its sharp heat and bright, clean flavor. Named for its woody stem—árbol means “tree” in Spanish—this slender red chile delivers an immediate, lively spice balanced by subtle smoky and nutty notes when toasted. In salsa macha, chile de árbol brings the fire and energy that define the condiment, cutting through the richness of oil, peanuts, and sesame seeds with a vibrant heat that lingers pleasantly. The result is a salsa that is bold, textured, and deeply addictive, with layers of crunch, smokiness, and spice in every spoonful.
Ingredients
- 2 large ancho pods (MS596)
- 2 large guajillo pods (MS604)
- 5-6 chile de arbol pods (MS584)
- 1/4 cup peanuts
- 4 garlic cloves chopped
- 1 tablespoon sesame seeds
- 2 cups vegetable oil (use 1 cup for less oily)
- 1 teaspoon apple cider vinegar
- Salt to taste
- 1/2 teaspoon Mexican oregano (MS454)
Instructions
- Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
- Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
- Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
- Stir in the vinegar, salt and Mexican oregano.
- Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
Estimated Nutritional Facts per Serving Serving Size: 2 Tablespoons
Calories130
Total Fat14g
Saturated Fat1g
Cholesterol0mg
Sodium50–90mg
Total Carbohydrate2g
Dietary Fiber0.5g
Total Sugar0.35g
Protein1g
Estimated Nutritional Facts for Entire Recipe (2.5 cups)
Calories2,500–2,700
Total Fat270–285g
Saturated Fat20–25g
Cholesterol0mg
Sodium1,200mg
Total Carbohydrates40–50g
Dietary Fiber8–10g
Total Sugars3–5g
Protein10–14g