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)

Quick Brown Bread
Sliced loaf of whole-wheat bread with evenly space air pockets.

Quick Brown Bread

Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.
Prepare:
10 minutes
Cook:
50 minutes
Makes:
16 slices
Fruit Salad
Footed dessert glasses filled with a fruit mix coated in yogurt.

Fruit Salad

A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups
Roasted Green Beans
Plater of tender green beans.

Roasted Green Beans

A simple and easy recipe for making summer fresh green beans. The perfect side for any meal.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Autumn Squash Bisque with Ginger
A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Autumn Squash Bisque with Ginger

Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Chilled Strawberry-Rhubarb Soup
Pink fruit soup garnished with fresh mint.

Chilled Strawberry-Rhubarb Soup

Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.
Prepare:
20 minutes
Makes:
6 cups
Bell Pepper Smoothie
Creamy and purple Bell Pepper Smoothie is displayed in a glass.

Bell Pepper Smoothie

This kid-approved smoothie combines veggies with sweet berries and pineapple. A tasty way to add more veggies to your meals!
Prepare:
5 minutes
Makes:
4 cups