Salsa Macha Recipe

Cook Time: 5 minutes

This vibrant salsa is made with a blend of smoky dried chilies, sesame seeds, garlic, and peanuts for added texture. Perfect as a topping for tacos, grilled meats, or simply served with tortilla chips.

Ingredients

• 1 ancho chili pepper
• 1 Guajillo chili pepper
• 6 chili de rbol peppers
• 1 cup vegetable oil
• 1 tablespoon sesame seeds
• 4 garlic cloves, chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon Mexican oregano
• 1/4 cup peanuts

Directions

Step 1: Remove the stems and seeds from the chili peppers. Chop them into 1/4-inch pieces and set aside.

Step 2: Heat the vegetable oil over medium heat until it starts to shimmer. Add the sesame seeds and chopped garlic, cooking while stirring constantly. Continue cooking for about 5 minutes, or until the sesame seeds are browned and the garlic has become crispy.

Step 3: Remove the pan from heat. Add the chopped chili peppers to the oil and stir to combine. Let the mixture sit at room temperature for approximately 10 minutes to cool down.

Step 4: Stir in the apple cider vinegar, salt, and Mexican oregano. Mix well to ensure the flavors are well blended.

Step 5: Transfer the cooled mixture to a food processor and pulse a few times until the salsa is blended together. Be careful not to over-process; you want the salsa to remain slightly chunky.

Step 6: Stir in the peanuts for added crunch and texture. Taste and adjust seasoning if necessary.

Nutrition Facts

Per Serving: 288 Calories | Servings Per Recipe: 8

Nutrient	Amount	% Daily Value
Total Fat	30g	39%
Saturated Fat	2g	12%
Cholesterol	0mg	0%
Sodium	153mg	7%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	5%
Total Sugars	1g
Protein	2g	4%
Vitamin C	25mg	27%
Calcium	29mg	2%
Iron	1mg	4%
Potassium	126mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History of Salsa Macha

Salsa Macha is a traditional Mexican salsa that originates from the states of Veracruz and Oaxaca, two regions known for their rich culinary heritage. Unlike the more common tomato-based salsas, Salsa Macha features a blend of dried chilies, garlic, sesame seeds, and nuts, making it a versatile and flavorful condiment. The name "Macha" is thought to be derived from the word "machacar," which means to crush or mash in Spanish, referring to the salsas texture.

Regional Variations and Characteristics

In Veracruz and Oaxaca, Salsa Macha is often made with local varieties of dried chiles, such as Ancho, Guajillo, and Chile de rbol. These chiles provide the salsa with its characteristic smoky, spicy flavor, which can be adjusted by varying the number of chilies used. The texture of Salsa Macha is more robust and oil-based compared to other salsas, which tend to be fresher and more liquid. The inclusion of sesame seeds, garlic, and peanuts adds a unique depth of flavor and a crunchy texture that differentiates it from other Mexican salsas.

Differences from Similar Dishes

Although Salsa Macha shares some similarities with popular condiments like chili crisp, it has distinct flavor profiles. Chili crisp, commonly found in Chinese cuisine, is typically more pungent and may include ingredients like fermented soybeans or sugar, which gives it a sweet-spicy taste. Salsa Macha, on the other hand, is usually savory with a pronounced earthy and smoky flavor from the chiles. While both salsas are oil-based and crunchy, Salsa Macha is more about balancing heat with richness rather than sweetness.

Where to Serve Salsa Macha

Salsa Macha is a versatile accompaniment to a variety of dishes. In Mexico, it is commonly served with grilled meats, tacos, and tamales, adding a fiery kick to the dishes. It also pairs well with roasted vegetables or as a dip for tortilla chips. The salsa's rich texture and complex flavors make it an ideal topping for dishes that need a bold flavor boost. It is often used in street food stands and in home kitchens, where its ability to elevate a simple dish to new heights is appreciated.

Interesting Facts About Salsa Macha

• The smoky and spicy flavor of Salsa Macha comes from a careful combination of dried chiles, sesame seeds, and garlic, all sauted in oil.
• While most Mexican salsas are made fresh with tomatoes or tomatillos, Salsa Macha can be stored for longer periods due to its oil-based composition, making it a great pantry staple.
• In some regions of Mexico, Salsa Macha is a key ingredient in the preparation of mole sauces, where it is mixed with chocolate and other spices to create complex flavor profiles.
• The nuts and sesame seeds in Salsa Macha add not only flavor but also texture, making it a unique addition to the world of Mexican condiments.

FAQ about Salsa Macha Recipe