📝 About This Recipe
Hailing from Veracruz, Mexico, Salsa Macha is a sophisticated, oil-based condiment known as the 'Mexican chili crisp.' This version balances the deep, smoky heat of Chiles Morita and Ancho with the nutty crunch of toasted seeds and peanuts. It is an addictive, shelf-stable masterpiece that adds a rich, umami-packed punch to everything from street tacos to roasted vegetables.
🥗 Ingredients
The Chili Base
- 1 ounce Chile Morita (stems removed and torn into pieces)
- 2 pieces Chile Ancho (stems and seeds removed, torn into small strips)
- 1/2 ounce Chile de Árbol (stems removed; keep seeds for extra heat)
The Oil and Aromatics
- 1.5 cups Neutral Oil (Grapeseed, Avocado, or Canola work best)
- 6-8 pieces Garlic Cloves (peeled and thinly sliced)
- 1 small Shallot (very finely minced)
The Crunch and Seasoning
- 1/4 cup Raw Peanuts (unsalted)
- 2 tablespoons Raw Pepitas (pumpkin seeds)
- 2 tablespoons Sesame Seeds (white or a mix of black and white)
- 1 teaspoon Piloncillo or Brown Sugar (to balance the heat)
- 1/2 teaspoon Mexican Oregano (dried)
- 1 teaspoon Sea Salt (adjust to taste)
- 1 tablespoon Apple Cider Vinegar (for a bright finish)
👨🍳 Instructions
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1
Prepare your chiles by wiping them clean with a damp cloth, removing the stems, and tearing them into 1-inch pieces. For the Anchos, ensure all seeds are discarded.
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2
In a large, heavy-bottomed skillet or saucepan, heat the oil over medium-low heat until it reaches approximately 300°F (150°C).
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3
Add the sliced garlic to the oil. Fry gently for 2-3 minutes until the garlic becomes a pale golden brown. Use a slotted spoon to remove the garlic and set it aside in a heat-proof bowl.
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4
In the same oil, add the peanuts and pepitas. Fry for 2 minutes until they smell toasted and turn golden. Remove with the slotted spoon and add to the bowl with the garlic.
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5
Briefly toast the sesame seeds in the hot oil for about 30 seconds until they jump and turn golden. Remove and set aside.
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6
Working in batches if necessary, add the torn chiles to the oil. Fry them for only 30-60 seconds. Watch them closely; they should darken slightly and become fragrant, but if they turn black, they will be bitter.
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7
Remove the chiles with your slotted spoon and place them in a blender or food processor. Leave the oil in the pan to cool for 10 minutes.
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8
Once the oil has cooled slightly, pour about 1/2 cup of it into the blender with the chiles. Add the salt, sugar, and oregano.
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9
Pulse the blender until the chiles are coarsely ground. You want a gritty texture, not a smooth purée.
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10
Transfer the chili mixture into a large glass jar or bowl. Stir in the remaining oil from the pan, the fried garlic, nuts, seeds, and the apple cider vinegar.
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11
Let the salsa sit at room temperature for at least 2 hours before serving. This allows the flavors to meld and the oil to take on the deep red hue of the peppers.
💡 Chef's Tips
Temperature control is key; if the oil is too hot, the chiles will burn instantly and taste bitter. Always use a neutral oil like grapeseed so the flavor of the chiles and nuts can shine through. For a deeper flavor, you can add a teaspoon of instant espresso powder or a small piece of dark chocolate to the blender. If you prefer less heat, remove the seeds from the Chile de Árbol before frying. Store in a clean glass jar in the fridge for up to 3 weeks, though it rarely lasts that long!
🍽️ Serving Suggestions
Drizzle over fried eggs or avocado toast for a sophisticated breakfast kick. Spoon generously over grilled octopus or firm white fish like Halibut. Use as a finishing oil for creamy soups like butternut squash or roasted tomato. Serve alongside a bowl of warm, fresh corn tortillas and a block of salty Cotija cheese. Stir a spoonful into a bowl of hummus or Greek yogurt for an instant fusion dip.