Name: Salsa Macha
Prep time: 5 min
Cook time: 12 min
Ingredients: 2 ½ cups avocado oil or mild olive oil, divided use; 8 garlic cloves; 4 ancho chiles, seeds and stems removed; 4 pasilla chiles, seeds and stems removed; 5 chiles de arbol, seeds and stems removed; ½ cup raw peanuts; ½ cup raw almonds; ¼ cup sesame seeds; 1 corn tortilla; 3 tablespoons piloncillo, or use brown sugar; 2 teaspoons salt; ¼ cup apple cider vinegar

Salsa Macha

From Ana Garcia.

On our last day of cooking with chef Ana Garcia at La Villa Bonita, she mentioned that Salsa Macha was her kids’ favorite. My husband was intrigued, and asked if we could make it. She taught us her version, which is one of the best salsas we’ve ever had. This makes a huge batch! But it lasts for over a month in the refrigerator… and I promise you will want to use it on everything.

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Salsa Macha

Prep Time 5

Cook Time 12

Recipe from Ana Garcia.

5 from 1 vote

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Course Sauce

Servings

Ingredients

2 ½ cups avocado oil or mild olive oil, divided use
8 garlic cloves
4 ancho chiles, seeds and stems removed
4 pasilla chiles, seeds and stems removed
5 chiles de arbol, seeds and stems removed
½ cup raw peanuts
½ cup raw almonds
¼ cup sesame seeds
1 corn tortilla
3 tablespoons piloncillo, or use brown sugar
2 teaspoons salt
¼ cup apple cider vinegar

Instructions

Heat 1 cup of olive oil in a large skillet over medium heat. Add the garlic cloves and fry until golden, then remove them with a slotted spoon to a bowl.
Add the ancho chiles to the hot oil and fry for 30 seconds, being careful not to burn them. Adjust the heat if necessary. Remove them with tongs to the bowl with the garlic, then repeat with the pasilla chiles, then the arbol chiles.
Fry the tortilla until toasted. Remove.
Fry the peanuts until toasted, about 30 seconds. Remove them with a slotted spoon to their own bowl, then do the same with the almonds, and then the sesame seeds. They are a little harder to remove – try to find a spoon with smaller slots to remove them.
Place half of the peanuts and sesame seeds in a food processor with the garlic, ancho, pasilla, arbol, tortilla, piloncillo or other sugar, salt and cider vinegar. Pulse to blend, adding up to 1 ½ cups more olive oil until there is a coarse texture to the salsa. Add in the remaining nuts and seeds and pulse just a few times to retain most of their texture.
Place the salsa in clean jars, and keep refrigerated. It will last up to a month.