Best Salsa Macha Recipe
Salsa macha is vibrant Mexican chili oil made with toasted chilies, nuts and/or seeds blended into a neutral oil.
Servings 2 cups
Calories 1749kcal
Ingredients
- 1½ cups grapeseed oil
- ¼ cup raw white sesame seeds
- ¼ cup black sesame seeds
- 6 cloves garlic
- 4 pasilla chilies, seeds removed and roughly chopped
- 3 guajillo chilies, seeds removed and roughly chopped
- 10 chiles de arbol, seeds removed and roughly chopped
- 1 tablespoon apple cider vinegar
- Kosher salt, as needed
Instructions
- Add the oil to a small saucepan over medium-low heat and heat through. Add the white sesame seeds, black sesame seeds and garlic and cook, stirring occasionally, until the garlic and white sesame seeds are a light pale golden color (not get fully golden brown), about 6 minutes.
- Add the chilies and continue to cook until just fragrant and the garlic is golden brown, about 2 additional minutes (they will continue cooking as the oil cools).
- Remove from heat and let cool for 10 minutes.
- Add to a blender or food processor fitted with the blade attachment with vinegar and pulse until the chilies are finely chopped but not smooth.
- Pour into a bowl or container and season to taste with salt.
- Store, refrigerated in an airtight container for up to a month.
Video
Nutrition
Calories: 1749kcal | Carbohydrates: 24g | Protein: 10g | Fat: 185g | Saturated Fat: 18g | Polyunsaturated Fat: 123g | Monounsaturated Fat: 33g | Sodium: 26mg | Potassium: 673mg | Fiber: 11g | Sugar: 3g | Vitamin A: 7063IU | Vitamin C: 6mg | Calcium: 400mg | Iron: 7mg