Salsa Macha “Chilango”

Name: Salsa Macha “Chilango”
Yield: Makes about 2 cups (480 ML)
Cuisine: Mexico
Ingredients: Kosher salt; ½ cup (120 ml) fresh orange juice; ½ cup (120 ml) apple cider vinegar; 1 teaspoon dried Mexican oregano; Juice of 2 limes; ½ cup (75 g) raw peanuts; 2 tablespoons white sesame seeds; 2 guajillo chiles and 2 pasilla chiles, stems and seeds removed and cut into small pieces with scissors; 2 guajillo chiles and 2 pasilla chiles, stems and seeds removed and cut into small pieces with scissors; 2 cloves garlic, crushed; ¼ cup (60 ml) olive oil

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Ingredients

¼ cup (60 ml) olive oil
2 cloves garlic, crushed
2<

Americas
Mexico
Starter
Central America
Vegan
Gluten-free

Method

In a saucepan, combine the oil, garlic, sesame seeds, and peanuts and sauté over medium-high heat. Cook for 5 minutes, stirring, until the garlic is lightly golden. Remove the pan from the heat and let the oil cool for 5 to 6 minutes.

Add the guajillo and pasilla chiles, vinegar, orange juice, lime juice, and oregano to the partially cooled oil, stir just to mix, and let sit for 5 minut