Salsa Macha (Mexican Chili Oil)
Salsa Macha is one of my new favorite condiments. It is a Mexican-style chile oil made with dried peppers, garlic, nuts, and seeds. It is much more textured than regular Chinese chili oil, and now I find myself adding it to all my dishes for a little spice and crunch.
Ingredients
- 1 cup neutral oil
- 5 cloves garlic (minced)
- 2 cups dried chiles (use a mixture of guajillo and arbol chile peppers, with approximately 80% guajillo and 20% arbol; de-stemmed, seeds removed, and cut into ½ inch pieces)
- 2 tablespoons sesame seeds
- ½ cup roasted peanuts
- 1 tablespoon white vinegar (or apple cider vinegar)
- ½ teaspoon coarse kosher salt
Instructions
- Add the oil to a medium saucepan. Start with it on medium heat and then lower it to medium-low once it comes to temperature. The temperature should be around 225-250℉. When the oil is hot, add the garlic and cook for 5 minutes until they are golden brown. Stir it occasionally so it doesn't burn.
- Add the dried chiles and sesame seeds. They should sizzle slightly, and their smell should fill your kitchen. Cook for 1 minute then remove the pan from the heat and let it cool for 15 minutes.
- Add the chile mixture and the rest of the ingredients to a blender and do short 1-second pulses until the chile oil is finely chopped. If you blend it too fast, the chile mixture might turn cloudy because of air bubbles being incorporated into the oil.
- At this point, the chile oil is ready to serve! You can eat it now or store it in your fridge for up to two weeks.
Nutrition
Calories: 2026kcalCarbohydrates: 176gProtein: 37gFat: 148gSaturated Fat: 13gPolyunsaturated Fat: 47gMonounsaturated Fat: 82gTrans Fat: 0.4gSodium: 957mgPotassium: 4775mgFiber: 72gSugar: 97gVitamin A: 62669IUVitamin C: 77mgCalcium: 235mgIron: 16mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!