Skip to main content

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.

You might also like...

Recipes A to Z (without photos)

Cabbage Stir-Fry
Photo of Cabbage Stir-Fry

Cabbage Stir-Fry

Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Hazelnut Thumbprint Cookies
Plate of bite-sized cookies with a gooey jam center.

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Broccoli Cheddar Soup
Bowl of warming soup made with cheddar cheese, carrots and broccoli.

Broccoli Cheddar Soup

This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Sautéed Peppers
Bowl of tender bell pepper and onion slices.

Sautéed Peppers

These sauteed sweet peppers and onions are delicious enjoyed on their own, added to sandwiches or pasta, or with fajitas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Pumpkin Ricotta Stuffed Shells
Plate of pasta shells filled with pumpkin and cheese filling over red pasta sauce.

Pumpkin Ricotta Stuffed Shells

A rich, creamy recipe that combines fall flavors with satisfying pasta.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Filled Shells