Description
This easy Salsa Macha recipe is a smoky, crunchy Mexican chili oil made with dried chilies, garlic, peanuts, and sesame seeds. Ready in 25 minutes!
Ingredients
Units
Scale
- 1 cup dried Mexican chiles (1 1/2 ounces)- use mild Guajillo Peppers, or Ancho chilies, chipotle chiles, or a. mix.
- 1 cup oil- peanut oil, avocado oil or olive oil
- 4-6 cloves garlic- sliced in half lengthwise
- 1 shallot, finely diced (optional)
- 1/2-1 cup peanuts - or sub pumpkin seeds, sunflower seeds, or almonds (or a combo) see notes
- 1 teaspoon salt
- optional spices: 1 teaspoon coriander (ground or whole seeds) 1 teaspoon cumin (ground or whole seeds), and ground chipotle powder.
- 2 teaspoons apple cider vinegar
- 1 tablespoon toasted sesame seeds, more as you prefer
Instructions
- Prepare the chilies. Remove the stems and seeds from the dried chilies, then tear them into smaller pieces. Leave some seeds in if you prefer more heat.
- Toast the garlic and peanuts. Heat the oil in a skillet or saucepan over medium-low heat. Add the garlic and peanuts, stirring frequently until lightly golden and fragrant. Watch carefully to prevent burning.
- Add the chilies. Stir in the dried chilies and cook gently for 2–3 minutes, stirring often, until fragrant. Reduce the heat as needed to prevent scorching.
- Cool and blend. Remove from heat and stir in the salt and any optional spices. Let cool, then add the vinegar. Transfer to a food processor or blender and pulse until finely chopped but still pleasantly textured. Avoid blending completely smooth.
- Finish. Stir in toasted sesame seeds. Taste and adjust the salt or heat to your liking.
- Step 6: Serve. Spoon into a clean jar and enjoy over tacos, eggs, roasted vegetables, rice bowls, or anything that needs a little flavor boost!
Notes
Nuts: If using this as a marinade, ½ cup peanuts is plenty. If you want it extra “chunky” and textural, add 1 cup of peanuts.
Chiles: Feel free to use different chilies, or a mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.
Salsa Macha Sheet Pan Dinner ingredients
- 1 medium yam-diced into ½ inch thick cubes
- 1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
- ½ red onion- into ½ inch thick half moons
- 2 boneless chicken breasts or thighs, or use tofu filets
- drizzle of olive oil, generous sprinkle salt, pepper and cumin
- Optional Bowl Bases- Seasoned Black Beans, or Mexican Pinto Beans, Cilantro rice or Cauliflower Rice, Greens
- Toppings- avocado, sprouts, cilantro, lime, sesame seeds
Salsa Macha Sheet Pan Instructions
- Preheat oven to 425F
- Place prepped yams, onions and peppers on a parchment-lined sheet pan.
- Place chicken or tofu on the side of the sheet pan.
- Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.
- Bake in the middle of the oven for 20 minutes. Spoon some salsa macha over the chicken or tofu. Continue cooking for 5-10 minutes, or until the chicken is cooked through.
- Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon more salsa macha on if you like, and sprinkle with sesame seeds.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 142
- Sugar: 0.6 g
- Sodium: 302.5 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 4 g
- Fiber: 2.6 g
- Protein: 1.8 g
- Cholesterol: 0 mg
