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Salsa Macha

yield: 1.5 gallons

ingredientquantity (g)
dried chiles1000
garlic372
olive oil4500
salt100
nuts950
sesame seed216
cider vinegar270
herbs73

notes

  • herbs can be a mix of dried herbs, but favor Mexican oregano
  • dried chiles should be a mix, lower proportion of especially smoky or spicy
  • nuts can be a mix, favor almonds but include some peanuts for consistency
  1. heat oil in pot over medium heat
  2. add garlic and nuts, cook to gently confit stirring occaisionally, ~10 min
  3. add chiles and sesame and stir until toasty aroma (1-2 min)
  4. let cool for 20 minutes then add rest of ingredients (salt, vinegar, herbs)
  5. in batches, pulse in food processor until nuts/chiles are in very small pieces

notes

  • often while the macha lasts in the fridge the ratio of oil diminishes--feel free to add oil a week later and stir it in--the flavors will meld again after a day or two
  • optionally, add a little brown sugar, particularly if the chiles are tart