The macha salsa recipe is a rich, smoky, and spicy salsa originating from Veracruz, Mexico. Known for its complex flavors and subtle nuttiness, it’s a salsa that adds an incredible depth to any dish. Unlike typical salsas, this authentic salsa macha recipe is oil-based, giving it a rich, silky texture. Whether you’re topping tacos, drizzling it over grilled meats, or simply dipping tortilla chips, this versatile salsa is sure to become a staple in your kitchen.
Macha Salsa Recipe
Cuisine: MexicanDifficulty: Easy8
servings15
minutes20
minutes70
kcalAdd a burst of flavor to your meals with this authentic macha salsa recipe. Smoky, spicy, and nutty, it’s perfect for tacos, grilled meats, or as a dip. Ready in minutes!
Ingredients
1 cup dried chili peppers (e.g., chile de árbol, guajillo, or a mix)
1/2 cup olive oil
4 cloves garlic, peeled
1/4 cup peanuts (or almonds)
1/4 cup sesame seeds
1/2 tsp salt
1 tbsp vinegar (apple cider or white)
1 tbsp brown sugar (optional for sweetness)
Directions
- Prepare the Chilies: Remove stems from the dried chilies. If you prefer a milder salsa, remove the seeds.
- Heat the Oil: In a skillet, heat the olive oil over medium heat. Add garlic cloves and sauté until golden brown, then remove and set aside.
- Toast the Chilies: In the same oil, add the chilies and fry briefly until they start to darken, about 2-3 minutes. Be careful not to burn them.
- Add Nuts & Seeds: Add peanuts and sesame seeds to the skillet and toast until fragrant, about 2 minutes.
- Blend Everything: In a blender, combine the toasted ingredients, salt, vinegar, and brown sugar (if using). Blend until smooth or slightly chunky, depending on your preference.
- Store: Pour into a clean jar and let cool. Refrigerate for up to 2 weeks.
Notes
- The choice of chilies will determine the heat level. You can mix different varieties for a more complex flavor.
- Adding nuts or seeds can be customized based on what you have on hand (e.g., pumpkin seeds, sunflower seeds).
Tips for a Bold Macha Salsa Recipe
- Oil Selection: Olive oil works great, but you can use avocado oil for a different flavor.
- Control the Heat: If you want a milder salsa, remove the seeds from the chilies before frying.
- Add a Twist: A splash of lime juice before serving can elevate the flavors.
Recipe Variants
- Salsa Macha with Almonds: Substitute peanuts with almonds for a milder, sweeter nutty flavor.
- Spicy Chipotle Salsa Macha: Add a few chipotle peppers in adobo for a smoky, spicy twist.
FAQ
You can use chile de árbol for spiciness or guajillo for a milder flavor. A mix of both works well for a balanced salsa.
Remove the seeds from the chilies or use milder peppers like guajillo or ancho.
Stored in the refrigerator, salsa macha can last up to 2 weeks.
Yes, you can experiment with different nuts like almonds, walnuts, or even cashews for a unique flavor.
It’s great on tacos, grilled meats, fried eggs, roasted vegetables, or simply as a dip for tortilla chips.
This macha salsa recipe is more than just a condiment; it’s a flavorful experience that brings out the best in your favorite dishes. With its perfect balance of spice, smokiness, and nuttiness, this authentic salsa macha recipe is a must-try for anyone who loves bold flavors. Easy to make and even easier to enjoy, it’s a recipe you’ll return to time and again.
If you are looking for another sauce that is as tasty as the macha salsa, check out the Taco Sauce Recipe!
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