Salsa Macha – The Mexican Chile Oil You’ll Want to Put on Everything

This salsa macha recipe is bold, nutty, smoky, and packed with texture from fried peanuts, garlic, and dried chiles. Inspired by La Guerrerense in Ensenada, it’s the chile oil you’ll want on everything from ceviche to eggs.

Yield: 1 pint • Prep: 15 min • Cook: 15 min • Total: 30 min

Ingredients

• 300 g neutral oil (1 1/3 cups)
• 40 g red-skinned peanuts, raw (1/4 cup)
• 40 g pumpkin seeds, raw (1/4 cup)
• 40 g garlic cloves, peeled (about 10–12 cloves)
• 30 g ancho chiles, stemmed and seeded (about 2 chiles)
• 5 g morita chiles, stemmed (1–2 chiles)
• 5 g chiles de árbol, stemmed (3–5 chiles)
• 10 g sesame seeds, raw (1 tbsp)
• 1 g dried Mexican oregano (1 tsp)
• 0.5 g whole coriander seeds (1/2 tsp)
• 15 g apple cider vinegar (1 tbsp)
• 6 g Diamond Crystal kosher salt (1 tsp)
• 4 g sugar (1 tsp)

Instructions

1. Slice anchos to match size of other chiles. Toast all chiles on a comal or dry skillet until fragrant. Set aside.
2. In a medium pot, combine oil and peanuts. Heat over medium, stirring, until peanuts are golden brown. Remove and reserve.
3. In the same oil, add pumpkin seeds, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook on low heat until garlic is golden and soft. Remove from heat and let cool.
4. Strain solids and transfer to food processor. Add salt and sugar. Pulse to desired texture.
5. Transfer mixture to a container, stir in vinegar and reserved oil. Let marinate 24 hours. Taste and adjust seasoning if needed.

Source: https://www.jonathanzaragoza.com/recipes/salsa-macha