Español Grow This

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Bowl of thin red salsa shown drizzled over chicken and vegetables.
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 1 ½ cups
Nutrition Facts: View label

Ingredients

15 dried arbol peppers, stem and seeds removed
2 dried morita peppers or chipotle peppers, stem and seeds removed (see Notes)
1 cup vegetable oil, divided
10 cloves garlic, chopped
½ cup raw unsalted peanuts
2 Tablespoons raw unsalted sunflower seed kernels (optional)
1 Tablespoon sesame seeds
1 Tablespoon vinegar (white or apple cider)
¼ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Heat ½ cup oil in a medium skillet over medium heat. When just hot, add garlic and stir until golden brown, about 3 to 5 minutes. 
  3. Transfer the garlic oil to a bowl and set aside.
  4. Heat the other ½ cup oil in the skillet over medium heat. When just hot, add the hot peppers and stir often for about 2 minutes or until the color begins to change. Do not overcook.
  5. Add the mixture to the bowl with the garlic oil and set aside.
  6. In the same skillet on medium heat, add the peanuts and sunflower seeds, if desired. Stir for about 2 minutes then transfer to the bowl with garlic and chiles.
  7. When cool enough to handle safely, transfer the oil mixture to a blender. Add sesame seeds, vinegar and salt. Blend on high speed until smooth.
  8. Cool mixture to room temperature. Refrigerate in a container for 1 month or freeze for up to 2 months.

Notes

  • No dried morita or chipotle peppers? You can use 2 chipotle peppers canned in adobo sauce. Add to the blender in step 7.
  • Drizzle on tacos, quesadillas, grilled meats, vegetables and omelets.
  • Try using different dried hot peppers for the flavor you like.
Featured in a Food Hero Monthly

You might also like...

Recipes A to Z (without photos)

Stovetop Buckwheat
Bowls of cooked buckwheat.

Stovetop Buckwheat

This nutrient-rich grain has an earthy and slightly nutty with a chewy texture.
Prepare:
5 minutes
Cook:
15 to 20 minutes
Makes:
3 cups
Mashed Parsnips and Potatoes
Bowl of seasoned and mashed parsnip and potato.

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Dry-Roasted Garbanzo Beans
Bowl filled to the brim with baked and seasoned garbanzo beans.

Dry-Roasted Garbanzo Beans

Enjoy these protein and fiber-filled garbanzo beans as a snack, or add them to your favorite dishes for crispy texture.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups
Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Savory Turnips
Bowl of browned turnips with parsley.

Savory Turnips

Root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups