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)

Sautéed Leeks and Apples
 Bowl of tender leeks and red apples.

Sautéed Leeks and Apples

A sweet and savory side dish perfect for fall.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This salsa combines the fresh flavors of veggies, herbs and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

Enjoy these Spinach and Black Bean Enchiladas for an easy and satisfying meal.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Raspberry Fruit Dip
Bowl of yogurt raspberry dip served with sliced apple and pear.

Raspberry Fruit Dip

A sweet and creamy dip that comes together in a few minutes. Perfect for dipping fruit!
Prepare:
5 minutes
Makes:
8 Servings
Leek and Mushroom Orzo
Medium bowl of a saucy orzo dish with vegetables.

Leek and Mushroom Orzo

A creamy Italian-style pasta dish that makes the perfect side to your favorite roasted or grilled protein.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
4 Cups
Peanut Butter Yogurt Dip
Small bowl of yogurt and peanut butter mix served with sliced apples.

Peanut Butter Yogurt Dip

This peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)