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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.
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