Salsa Macha

Name: Salsa Macha
Ingredients: Kosher salt and fresh cracked pepper to taste; Kosher salt and fresh cracked pepper to taste; 1.5 oz (42 g) dried Mexican chiles (guajillo, pasilla, arbol, or a mix) torn into pieces, with most of the seeds removed and discarded (about ½–1 cup); 1.5 oz (42 g) dried Mexican chiles (guajillo, pasilla, arbol, or a mix) torn into pieces, with most of the seeds removed and discarded (about ½–1 cup); 1.5 oz (42 g) dried Mexican chiles (guajillo, pasilla, arbol, or a mix) torn into pieces, with most of the seeds removed and discarded (about ½–1 cup); 1.5 oz (42 g) dried Mexican chiles (guajillo, pasilla, arbol, or a mix) torn into pieces, with most of the seeds removed and discarded (about ½–1 cup); 1 tbsp (9 g) untoasted sesame seeds; 2 tbsp (30 ml) red wine vinegar; 2 tsp (8 g) white sugar; 1 tsp (1 g) dried oregano; 1 cup (240 ml) light olive oil or vegetable oil; 1 cup (240 ml) light olive oil or vegetable oil; 3 tbsp (25 g) peanuts; 2 garlic cloves, peeled

Preparation info

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

This umami-packed recipe is a great way to repurpose dried chiles. Use this salsa on fried eggs, grilled proteins, tacos, and fried tofu. Treat it like a seasoning bomb and use it whenever you’re looking for that hit of flavor.

Ingredients

1 cup (240 ml) light olive oil or vegetable oil
3 tbsp (

Condiment
Gluten-free
Vegan

Method

Instructions

In a stainless steel or nonreactive pan or skillet, add your olive oil, torn chiles, peanuts, garlic, and sesame seeds. Cook on medium heat, stirring occasionally until garlic and sesame seeds have browned slightly. This could take anywhere between 3 and 5 minutes. Keep an eye out—we don’t want our mix burning, but rather toasting lightly in the oi