Olivia’s Salsa Macha
Based on ground dried chiles, olive oil and sesame seeds, salsa macha is irresistible and versatile; think of it as Mexico’s answer to Chinese chile crisp. Our recipe, created by Olivia Lopez, Cooks Without Borders’ resident Mexican cooking advisor and expert, is so delicious we want to put it on everything.
Like chile crisp, it keeps well in the fridge, and at this point, we can’t imagine doing without a jar at hand. Drizzle it onto ceviches and crudos, grilled fish, roast chicken (even one from the supermarket!), steaks or lamb chops. Or spoon some into any taco, or serve with quesadillas, tetelas, or sopes. It is fabulous with beans.
Olivia makes hers with peanuts — and we love it that way. But because there’s a peanut allergy in our family, we also made a batch with cashews — and love it just as much.
Makes about 1 1/4 cup.
Ingredients
1 large ancho chile
1 large guajillo chile
3 chile de arbol
1 cup extra-virgin olive oil
2 garlic cloves, chopped
⅛ cup raw peanuts (or cashews)
2 ½ teaspoons sesame seeds
1 teaspoon apple cider vinegar
½ teaspoon dried Mexican oregano
½ teaspoon salt (or to taste)
Instructions
1. Remove the stems and seeds from the ancho, guajillo and chiles de arbol. Chop them or use scissors to cut them into small pieces — about ¼-inch each, though you don’t need to be precise as they’ll be pulsed in a blender later.
2. Place the olive oil in a small saucepan with the garlic, peanuts (or cashews) and sesame seeds and heat them over medium-high heat for 4 or 5 minutes, or until the garlic starts to crisp and the seeds turn golden-brown. Remove from the heat and stir in the ancho, guajillo and arbol chiles. Let cool for 10 minutes.
3. Put them in the jar of a blender, along with the cider vinegar, oregano and salt, and pulse several times until the salsa is nicely combined. Do not over-blend, as you want it to have nice crispy bits rather than be a smooth purée. Taste and adjust salt, if necessary. Keeps well refrigerated in a jar with a close-fitting lid for up to one month. Stir well before using.
Olivia’s Salsa Macha goes great with:
ALL THE MEXICAN RECIPES from Cooks Without Borders
Olivia's Salsa Macha
Ingredients
- 1 large ancho chile
- 1 large guajillo chile
- 3 chile de arbol
- 1 cup extra-virgin olive oil
- 2 garlic cloves, chopped
- ⅛ cup raw peanuts (or cashews)
- 2 ½ teaspoons sesame seeds
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt (or to taste)
Instructions
- Remove the stems and seeds from the ancho, guajillo and chiles de arbol. Chop them or use scissors to cut them into small pieces — about ¼-inch each, though you don’t need to be precise as they’ll be pulsed in a blender later.
- Place the olive oil in a small saucepan with the garlic, peanuts (or cashews) and sesame seeds and heat them over medium-high heat for 4 or 5 minutes, or until the garlic starts to crisp and the seeds turn golden-brown. Remove from the heat and stir in the ancho, guajillo and arbol chiles. Let cool for 10 minutes.
- Put them in the jar of a blender, along with the cider vinegar, oregano and salt, and pulse several times until the salsa is nicely combined. Do not over-blend, as you want it to have nice crispy bits rather than be a smooth purée. Taste and adjust salt, if necessary. Keeps well refrigerated in a jar with a close-fitting lid for up to one month. Stir well before using.