Salsa Macha

• servings: Servings: 10 tap or hove
• active time: 10 min
• total time: 25 minutes

Ingredients

2 large ancho peppers

2 large guajillo peppers

5-6 chile de arbol peppers

1/4 cup peanuts

4 garlic cloves chopped

1 tablespoon sesame seeds

2 cups vegetable oil (use 1 cup for less oily - see notes below)

1 teaspoon apple cider vinegar

Salt to taste I use 1/2 teaspoon

1/2 teaspoon Mexican oregano

Directions

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.

Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.

Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Stir in the vinegar, salt and Mexican oregano.

Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.

Serve!

Notes

Makes about 2.5 cups. Serving size estimated at 1/4 cup. Nutritional values are estimated.

Heat Factor: Mild. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes.

Storage: You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.