Description
A spicy, flavorful salsa packed with rich ingredients.
Ingredients
Scale
- 1 cup dried Mexican chiles (1 ½ ounces) – mild Guajillo Peppers, or Ancho chilies, chipotle chiles, or a mix
- 1 cup oil – peanut oil, avocado oil or olive oil
- 4–6 cloves garlic – sliced in half lengthwise
- 1 shallot – finely diced (optional)
- ½–1 cup peanuts – or sub pumpkin seeds, sunflower seeds, or almonds (or a combo)
- 1 teaspoon salt
- 1 teaspoon coriander (optional spices: ground or whole seeds)
- 1 teaspoon cumin (optional spices: ground or whole seeds)
- 1 teaspoon ground chipotle powder (optional)
- 2 teaspoons apple cider vinegar
- 1 tablespoon toasted sesame seeds
Instructions
- Discard the stems and seeds from the chiles and break them into smaller, one-inch pieces.
- In a large skillet, add the oil and heat it over medium heat. Add garlic, shallot and peanuts, and stir until golden and fragrant, about 4-5 minutes.
- Turn the heat to low, add the dried chilies, stirring for 2-3 minutes. Turn heat off, and stir in the optional spices. Let cool 5-10 minutes. Add salt and vinegar.
- Pour this into a food processor and pulse until well chopped, but not overly smooth. Texture is good here!
- Taste for salt and spice and add more as needed. You can add chipotle powder to taste for more smoky heat.
- Pour the blended salsa macha into a jar, and stir in toasted sesame seeds.
- This will last 3-4 weeks in the refrigerator. Or freeze for up to 4 months.
Notes
- If you prefer a crunchier texture, don’t over-pulse the salsa in the food processor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: blend
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg