Salsa Macha
Recipes,  Sauces, Dips & Spreads

Salsa Macha No. 1 – Learn to make it!

Salsa Macha is a Mexican sauce basically made of dry chillies, garlic and oil. You can also add sesame seeds, peanuts, pumpkin seeds or sunflower seeds but this is something up to you. 

You can find this sauce in the states of Veracruz and Morelia, where it is called “Macha” (from “macho”), because this sauce is so spicy that only the bravest and toughest of you can handle it. I discovered Salsa Macha while doing my research for a Mexican inspired chilli oil for our Patatas Bravas. I had some dry chillies -Ancho, Chipotle and Rocoto- at home and decided to give this sauce a try. 

These are not the usual chillies they use in Mexico to make this sauce but you will be fine and no one will complain. As I said before, sesame seeds or peanuts are optional, but I think you should use them to give this sauce its very distinctive flavour. 

This first version of Salsa Macha had got a very interesting smokey and nutty flavour, with a great kick. However, in the next versions, I would like to experiment by adding cumin and coriander seeds, maybe allspice or even lime zest!

I add some drops of this sauce on top of my Mexican Patatas Bravas, but you can use this sauce on your tacos, meats or fish. You will only need a little amount to burst your dishes with flavour and heat. You can keep it for months in the fridge, in a jar or airtight container.

HOW TO MAKE SALSA MACHA

INGREDIENTS:

  • 10 gr Ancho chillies
  • 20 gr Chipotle chillies
  • 25 gr Rocoto chillies
  • 3 big garlic cloves
  • 150 gr olive oil
  • 50 gr sunflower oil
  • 30 gr roasted sesame seeds
  • 1 tsp salt
  • 3 tbsp Cider vinegar
Salsa Macha 1
Clockwise: Ancho, Chipotle and Rocoto Chillies

PREPARATION:

  • Toast the sesame seeds in a dry frying pan on medium heat until they get a nice golden brown colour. Set them aside.
  • Cut the garlic in slices and fry it until it gets some colour. Transfer it to the blender or food processor.
  • Remove the stalks from the chillies and chop them in pieces. You can discard the seed or keep them if you want your Salsa Macha extremely hot. Fry the chillies for a few minutes, on medium heat, until they start just to change their colour and release their aroma. Be careful to not burn them, as they will get bitter.
  • Once they are fried, transfer them to the food processor. Let the oil cool down.
  • Once the oil is safe to handle, add it to the chillies. Also add the sesame seeds, the salt and the vinegar, and blend until it gets the texture you like.
  • Transfer to an airtight container. This sauce keeps for months in the fridge.
Salsa Macha

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