Ingredients
Chillies
- 40 gchile de árbol
- 30 gguajillo, deseeded and torn
- 20 gchipotle or morita
- 20 gancho, torn
Nuts and seeds
- 100 gpeanuts
- 50 gsesame seeds
- 50 gpumpkin seeds, optional
Also
- 500 mlneutral oil, or half olive oil
- 8 clovesgarlic
- 1 tspsalt
- 1 tbspcider vinegar
- 1 tspsugar, optional
To serve
- on eggs, tacos, grilled meat, cheese, avocado, almost anything
Directions
- Tear the larger chillies open and shake out the seeds and veins. Removing the seeds and veins controls the heat, and leaving them in makes it very hot indeed. Keep the árbol chillies whole, because they are small and are the main heat.
- Keep the oil at a moderate temperature throughout, around 120 to 140°C. Hot oil scorches dried chillies in seconds and burnt chilli is bitter through the whole batch.
- Fry the garlic cloves first until golden, then lift them out. Now fry the peanuts until golden, and lift them out. Fry each ingredient separately and in order of how long it takes, which is the difference between a good salsa macha and a scorched one.
- Fry the pumpkin seeds until they puff, then the sesame seeds for barely 30 seconds. Sesame seeds burn faster than anything else here, so watch them constantly and take them out the moment they colour. Fry the larger chillies first for about 30 seconds a side, pressing them into the oil. They should turn a shade darker and smell strongly toasted, and no more than that.
- Fry the small árbol chillies last and briefest. Lift everything out and let both the solids and the oil cool completely. Cool it before blending. Hot oil in a blender is dangerous, and it also over-processes the mixture into a paste.
- Keep it coarse. Salsa macha should have visible pieces of nut, seed and chilli suspended in oil, and a smooth purée is a different and lesser thing. Stir in the remaining oil and the vinegar. The vinegar is a small amount and it lifts the whole thing and helps it keep. Add sugar only if the chillies are very bitter, which some are.
- Taste it cautiously on the tip of a spoon. It should be smoky, nutty and hot, with the toasted flavours clearly ahead of the heat. Stir it before each use, because the solids settle to the bottom. Spoon it over fried eggs, tacos, grilled meat, cheese, avocado, soup, or almost anything else.
Technique
- The name is often explained as referring to bravery or to the strength of the salsa, and the etymology is not settled.
- Every cook has a different chilli blend and the proportions are entirely adjustable.
- It is one of the few Mexican salsas that keeps, which is why it travels well.
Substitutions
- Any mix of dried chillies, adjusting for heat.
- Almonds, pecans or cashews in place of peanuts.
Variations
- Made with more árbol for a fiercer salsa.
- With almonds and pecans, which is a common variation.
- Blended smoother, which some cooks prefer.
History
From the Orizaba and Cordoba region of Veracruz, where dried chiles and peanuts are fried in oil, unlike Mexico’s usual fresh salsas.
Frequently asked questions
What is Salsa macha?
Salsa macha is a sauce & condiment from Mexico: chunky chili oil with dried chiles, peanuts and sesame, spooned on everything. From the Orizaba and Cordoba region of Veracruz, where dried chiles and peanuts are fried in oil, unlike Mexico’s usual fresh salsas.
How long does Salsa macha take to make?
Salsa macha takes 20 min of preparation and 20 min of cooking. The recipe makes about 500 ml. It is rated medium to make.
What can I substitute in Salsa macha?
Yes, within limits. Any mix of dried chillies, adjusting for heat. Almonds, pecans or cashews in place of peanuts.
What is the most important thing to get right in Salsa macha?
Keep the oil at a moderate temperature throughout, around 120 to 140°C. Hot oil scorches dried chillies in seconds and burnt chilli is bitter through the whole batch.
