Salsa Macha
This oil based salsa macha will immerse your taste buds in a rich an complex symphony of mouthwatering flavors. This salsa has a million and one uses and enhances every dish, from topping your avocado toast to all your favorite dishes that need to crank up the flavor and heat.
Ingredients
- 10 Cloves California grown garlic Medium
- 1ΒΌ Cup California olive oil extra virgin
- 20 pieces Chile de Arbol Medium (dried) Adjust based on heat level preference.
- 1 Chile Ancho (medium, dried)
- 3 Chiles Guajillo (medium, dried)
- 1/4 Cup Pepitas (raw)
- 1/4 Cup Peanuts (raw or dry roasted)
- 1 Tbsp Sesame seeds
- 1/2 Tbsp Salt (or to taste) Coarse Himalayan salt
Instructions
- In a pan over medium heat, roast the sesame seeds until golden brown and set a side.
- Peel and slice garlic cloves.
- Heat up olive oil on medium heat and add in the garlic. Removing once golden and add them into a blender.
- Remove seeds from the chile ancho and guajillos.
- Fry the peppers in batches just until they change slighly in color. Work quickly here as it only takes a couple of minutes. (Don't let the peppers get too dark as it will make for a bitter sauce. Remove from the oil and place them in the blender.)
- Lastly fry the peanuts and pepitas until golden. Remove from the pan and place half of them into the blender and set the rest aside. Let the remaining olive oil cool.
- Into the blender also add in half of the sesame seeds, salt as well as the cooled olive oil. Blend until a chunky texture is achieved.
- Place into a glass for storage and add in the reserved peanuts, pepitas and sesame seeds.
- Mix well and enjoy!