Mexican Chili Oil (Salsa Macha)
Mexican chili oil aka salsa macha is a smoky and spicy condiment that can jazz up your tacos, soups and other Mexican dishes.
Ingredients
- ½ cup peanuts
- 2 oz sesame seeds
- 2-3 garlic
- 1 ½ cup oil
- 1 oz guajilo chile peppers
- 1 oz dried chiles de arbol
- 1 tablespoon brown sugar
- ¼ cup apple cider vinegar
- 1 teaspoon salt
Instructions
- Set a medium saucepan or skillet on medium heat and dry roast the sesame seeds and peanuts until they turn aromatic. Remove and set aside.
- In the same pan, add the oil and garlic and cook for 3-4 minutes over medium-low heat.
- Turn off the heat and add the Mexican chile peppers.
- Add this to the blender along with all the other ingredients.
- Blend until you get a slightly coarse and chunky paste.
Notes
Regardless of the kind of chili peppers you’re using for this recipe, remember to remove the stems and seeds before you add them to the oil.
I would recommend you remove the seeds to retain the actual flavor and essence of the chillies.
Remember to heat the oil well before you add in the garlic. The idea is to get the fried garlic to turn slightly golden brown which lends a beautiful smoky flavor to the salsa macha.
I used apple cider vinegar to bring a bit of fruitines and tanginess to the salsa macha. If you want to, you could totally stick to using the white vinegar instead.
If you don’t have chile de arbol, you could use almost any other kind of dried chilies of your choice
Allow the Mexican chili oil to get to room temperature, transfer it to an airtight container or a glass jar and then refrigerate it for up to 10 days, if not more.
Nutrition
Calories: 495kcalCarbohydrates: 10gProtein: 4gFat: 50gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gTrans Fat: 0.2gSodium: 301mgPotassium: 244mgFiber: 4gSugar: 4gVitamin A: 1878IUVitamin C: 2mgCalcium: 85mgIron: 2mg
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