Salsa Macha
Salsa Macha
Ingredients
- 2 guajillo peppers, deseeded
- 2 ancho peppers, deseeded
- 1/2 cup chile de árbol
- 2 tablespoons sesame seeds
- 1 tablespoon pumpkin seeds, peeled
- 2 cups neutral oil, such as canola oil
- 5 garlic cloves
- 1 corn tortilla
- 1 teaspoon onion powder
- 1/2 teaspoon MSG
- 2 teaspoons salt
- 2 teaspoons apple cider vinegar
Instructions
- 1
Clean and deseed the guajillo and ancho peppers. You can do this over a paper towel for easier cleanup. The chile de árbol peppers do not need to be deseeded.
⏱️ 5 min
- 2
In a large skillet, heat 2 cups of neutral oil over medium heat.
⏱️ 2 min
- 3
Fry the garlic cloves and corn tortilla in batches until they are golden brown. Remove them from the oil and set aside.
⏱️ 3 min
- 4
Next, fry the prepared guajillo, ancho, and chile de árbol peppers for about 15-20 seconds. They fry very quickly, so be attentive. Remove them from the oil and set aside.
⏱️ 2 min
- 5
After the peppers, fry the sesame seeds for about 15-20 seconds, then remove them. Follow by frying the peeled pumpkin seeds for about 15-20 seconds, then remove them. All seeds fry very fast.
⏱️ 2 min
- 6
Allow the hot oil in the skillet to cool down slightly for about 10 minutes.
⏱️ 10 min
- 7
Add all the fried ingredients (peppers, garlic, tortilla, sesame seeds, pumpkin seeds) to a blender. Pour in 1 cup of the cooled oil, onion powder, MSG, and 2 teaspoons of salt.
⏱️ 3 min
- 8
Pulse the mixture until you achieve a nice chunky texture. If the mixture is too thick or having difficulty blending, slowly add more of the reserved cooled oil until the desired consistency is reached.
⏱️ 3 min
- 9
Transfer the blended salsa to your desired container. Stir in the apple cider vinegar to brighten the flavors.
⏱️ 2 min
- 10
Taste the salsa and adjust the salt as needed.
⏱️ 1 min
- 11
Serve your Salsa Macha with literally anything and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Salsa Macha
- 2 guajillo peppers, deseeded
- 2 ancho peppers, deseeded
- 1/2 cup chile de árbol
- 2 tablespoons sesame seeds
- 1 tablespoon pumpkin seeds, peeled
- 2 cups neutral oil, such as canola oil
- 5 garlic cloves
- 1 corn tortilla
- 1 teaspoon onion powder
- 1/2 teaspoon MSG
- 2 teaspoons salt
- 2 teaspoons apple cider vinegar
Instructions
- 1
Clean and deseed the guajillo and ancho peppers. You can do this over a paper towel for easier cleanup. The chile de árbol peppers do not need to be deseeded.
⏱️ 5 min - 2
In a large skillet, heat 2 cups of neutral oil over medium heat.
⏱️ 2 min - 3
Fry the garlic cloves and corn tortilla in batches until they are golden brown. Remove them from the oil and set aside.
⏱️ 3 min - 4
Next, fry the prepared guajillo, ancho, and chile de árbol peppers for about 15-20 seconds. They fry very quickly, so be attentive. Remove them from the oil and set aside.
⏱️ 2 min - 5
After the peppers, fry the sesame seeds for about 15-20 seconds, then remove them. Follow by frying the peeled pumpkin seeds for about 15-20 seconds, then remove them. All seeds fry very fast.
⏱️ 2 min - 6
Allow the hot oil in the skillet to cool down slightly for about 10 minutes.
⏱️ 10 min - 7
Add all the fried ingredients (peppers, garlic, tortilla, sesame seeds, pumpkin seeds) to a blender. Pour in 1 cup of the cooled oil, onion powder, MSG, and 2 teaspoons of salt.
⏱️ 3 min - 8
Pulse the mixture until you achieve a nice chunky texture. If the mixture is too thick or having difficulty blending, slowly add more of the reserved cooled oil until the desired consistency is reached.
⏱️ 3 min - 9
Transfer the blended salsa to your desired container. Stir in the apple cider vinegar to brighten the flavors.
⏱️ 2 min - 10
Taste the salsa and adjust the salt as needed.
⏱️ 1 min - 11
Serve your Salsa Macha with literally anything and enjoy!