Salsa Macha
A vibrant, spicy oil packed with toasted seeds and dried chilies that adds a smoky kick to any meal.
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25 min
Easy
Mexicana
20 servings
The story behind
The first time I had real salsa macha was on a trip to Veracruz; I was warned about the heat, but the flavor was so complex I couldn't stop reaching for more. This recipe is my take on that memory, aiming for a silky oil that delivers a satisfying 'crunch' from the toasted seeds in every bite. While it hails from the coastal regions, it's now a staple across Mexico. I love drizzling it over sunny-side-up eggs for breakfast or even on a pizza for dinner. To handle the heat, a cold lemonade or a crisp lager is the way to go. It’s that one condiment I always keep in my pantry to bring any quick meal to life.
Instructions
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1Heat the oil in a skillet and fry the garlic slices until golden brown, then set them aside.
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2Flash-fry the chilies in the hot oil for just a few seconds until fragrant, being careful not to let them burn.
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3Let the oil cool slightly, then blend with the garlic and salt until you have a coarse texture, not a smooth paste.
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4Pour into a jar and stir in the toasted sesame seeds and peanuts for that final crunch.
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5Allow it to sit for at least a day for the flavors to fully develop before serving.
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