Ingredients
1 cup neutral oil (grapeseed or canola)
20–30 dried Chile de Árbol (stems removed)
3 dried Chile Morita or Guajillo (stems removed)
4 cloves garlic, peeled
1/2 cup raw peanuts
2 tbsp sesame seeds
1 tsp sea salt
1 tsp apple cider vinegar
Instructions
Step 1: Clean the dried chilies with a damp cloth to remove dust and remove the stems.
Step 2: Heat the oil in a skillet over medium-low heat and fry the garlic cloves until golden and soft, then remove and set aside.
Step 3: In the same oil, fry the peanuts and sesame seeds for 2-3 minutes until golden brown, then remove with a slotted spoon.
Step 4: Carefully fry the dried chilies in the oil for 30-60 seconds until they puff up; do not let them burn or they will become bitter.
Step 5: Allow the oil and fried ingredients to cool for 10 minutes.
Step 6: Place all ingredients, including the salt and vinegar, into a blender and pulse until a coarse, crunchy paste forms.
Step 7: Transfer the Salsa Macha to a clean glass jar and store in the refrigerator.
Notes
Be very careful not to burn the chilies, as it will ruin the entire batch with a bitter taste. Store in a cool, dry place or refrigerate for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Salsa Macha, Mexican Chili Oil, Smoky Salsa, Chili Garlic Oil, Homemade Condiment
