Authentic Salsa Macha Recipe
If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home.
Servings: 32 Tablespoons
Calories: 120kcal
Ingredients
- 50 grams dry chile de arbol without stems
- 50 grams dry chipotle peppers without stems
- 1 cup olive oil
- 1/2 cup canola oil
- 6 cloves of garlic sliced
- 50 grams sesame seeds
- 50 grams peanuts raw and unsalted
- salt to taste
Instructions
- Heat the canola oil over medium heat in a frying pan and saute the garlic for a couple of minutes, moving it around constantly so it doesn't burn. Set aside in a bowl.
- In the same frying pan, fry the chiles de arbol and chipotle peppers for 30-60 seconds until they start to turn a darker red color. Make sure they don't burn to avoid a bitter taste to the salsa. Set aside in the same bowl with the garlic.
- In the same pan, toast the peanuts until they are lightly toasted and set aside in a different bowl. Remove the remaining oil from the bowl and set aside for later.
- Using the same frying pan, without oil, toast the sesame seeds until they just start to change colors, and then remove and set aside in the same bowl with the peanuts.
- If using a molcajete, begin to grind the garlic, chiles and salt, slowly adding the remaining oil you used to fry the ingredients and the olive oil until it reaches your desired consistency. Put in a bowl and stir in the peanuts and sesame seeds.
- If using a blender or food processor, add all of the ingredients except the peanuts and sesame seeds and blend until it reaches your desired consistency. Add to a bowl and stir in the peanuts and sesame seeds.
Nutrition
Serving: 1Tablespoon | Calories: 120kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg
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