Salsa Macha
Updated January 24, 2023
Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzalez-Hart.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups vegetable oil
5 garlic cloves, peeled
1 cup mixed roasted nuts, such as peanuts, pecans and almonds (salted is fine)
78 grams ancho chiles (about 5 large), stemmed and seeded
7 large chiles de árbol, stemmed
2 tablespoons raw sesame seeds
2 dried bay leaves, crumbled
1 teaspoon dried oregano, preferably Mexican
1 ½ teaspoons kosher salt (such as Diamond Crystal)
Nutritional analysis per serving
27 grams carbs; 1077 calories; 70 grams monosaturated fat; 22 grams polyunsaturated fat; 8 grams saturated fat; 106 grams fat; 1 gram trans fat; 10 grams fiber; 575 milligrams sodium; 15 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil, garlic and nuts in a large saucepan over medium until the garlic is golden brown, 6 to 8 minutes. Remove from the heat. Using a slotted spoon, transfer the garlic and nuts to a heatproof bowl to cool.
- Step 2
Add the chiles to the pan with the oil. Cook over medium heat, stirring and flipping the chiles, until the oil is slightly reddish and the chiles are brick-red in color, about 30 seconds. Remove from the heat. Using a slotted spoon, transfer the chiles to the nut mixture; let cool for 5 minutes.
- Step 3
While the nuts are cooling, add the seeds to the hot oil and set aside; they will toast as they sit. Purée the chile mixture with the bay leaves, oregano and salt in a food processor until coarsely ground. With the motor running, slowly drizzle in the seed-and-oil mixture until the chiles are finely ground.
The salsa can be stored in an airtight container, refrigerated, for up to several months.
Private Notes
Comments
Love. I used olive oil. No arbol so did mix of pasilla and ancho. Subbed tahini for the sesame. Like 2TBSP. use primarily peanuts with some walnuts and pecans. I would make this to give as gifts.
Typically I make some slight modifications after tasting, but this salsa recipe is amazing as written. For people who are trying to cut back on salt, I would taste before adding additional Crystal Diamond, although it is the perfect cooking salt (not as salty as other types of salt). Thank you Rick for a wonderful recipe. I add chile crisp to everything, now I will add your salsa!
I loved this one! I added a little thyme aswell
This is one of the very best things I’ve ever made. My only modification was to add a few more extra chiles árbol and i wasn’t super particular about removing all the seeds. Excellent recipe - thank you!!!
Can you please specify whether the chilies are dried or fresh?
Just bought a jar of this in San Miguel de allende and it is delicious! Has toasted pumpkin seeds in it as well as the other muts and seeds! I am glad to have this recipe!