Salsa Macha

This rich, smoky, and nutty salsa is ideal for enhancing the flavor of any meat dish. There are numerous variations of this salsa, and it's safe to say that every Mexican family might have their own traditional method of preparing it. I adapted my recipe from Arnie Tex on YouTube, and at the end, I'll share some tips and explain how I modified his original recipe.

Ingredients

3 Ancho Chilies

20 Gaujillo Chilies

15-20 Arbol Chilies

Garlic 5-8 cloves

Peanuts 1/3 of a cup

2 TBs Sesame seeds

1Tsp sea salt

1/2 Tsp Mexican Oregano

3 Tbs Apple cider Vinegar.

2 cups oil ( your preference I used Canola; some recipes call for Olive)

1. Start by deseeding all the chilies. Use a paring knife to split them open. It is recommended to do this on an oven sheet to reduce mess.

2. In a hot pan, toast the peanuts for about 1-2 minutes.

3. Add the sesame seeds to the pan with the peanuts and continue to brown them together.

4. Once the peanuts have a slight color change, add oil and garlic to the pan. Cook all the ingredients for a few minutes, then pour the mixture into a bowl and set aside.

5. Add more oil to the pan and start roasting the chilies to coax out their flavor.

6. Begin with the Ancho chilies and cook for about 3 minutes.

7. Next, add the Guajillo chilies and cook them just until they change color.

8. Finally, add the Arbol chilies and cook for a maximum of 1 minute. Pour the chilies and the oil into another bowl.

9. Allow all the chilies and oils to cool.

10. Once cooled, add the chilies to a blender.

11. Add the bowl containing the peanuts, sesame seeds, garlic, and oil to the blender.

12. Also, add the bowl of Arbol chilies with oil to the blender.

13. Add oregano to the blender.

14. Add salt to taste.

15. Add apple cider vinegar to the mixture.

16. Pulse the mixture a few times to break it down, then blend for about 1 minute.

17. Check the consistency; you may need to add an additional 1/2 cup of oil. If necessary, add the oil and blend again for 1-2 minutes.

Tips:

It's crucial not to overcook the chilies. I burned them on my first attempt, and the salsa turned out bitter. I also used fewer arbol chilies because they are the ones that add the heat.

This salsa is made entirely of oil and chilies, so it will keep for a long time in your fridge.

Lastly, all these quantities and ingredients are fluid. If you want more garlic, add more. You want it hotter, add more arbol chilies. You want to use different chilies, go for it. You want to use olive oil over canola, then your salsa will be a little sweeter.