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Mexican, Spices/Sauces/Rubs | |
| 1 cup olive oil see notes 5 cloves garlic sliced 20 dried chiles de árbol stems removed 5 dried chiles moritas/chipotle stems removed ½ cup peanuts raw, unsalted 1 tbsp sesame seeds 1 tbsp vinegar white or apple cider salt to taste | |
| Heat the olive oil in the frying pan over medium to medium-low heat. It shouldn't be really hot or smoking! If you are using a cast iron skillet, know that it retains its heat once brought up to temp. It is easy to burn the ingredients so be careful of the temp and move quickly. Fry the garlic slices until golden brown (about 1 minute), and remove with a slotted spoon/spider and set aside to cool off a bit. Fry the chile peppers for about a minute in the same oil, until their color darkens (about 1 minute). Remove and set aside to cool Fry the peanuts in the skillet until they reach golden brown (about 1 minute. Remove peanuts with a spider and set aside to cool.) Add the sesame seeds and the vinegar to the blender along with the garlic, peppers, and peanuts. Pulse until the desired consistency is reached. Leave some bits, you don't want to turn your chili oil into chili paste! Pour into a bowl or jar and add the oil back in. Mix well and add salt to taste. | |
| You can really use any oil you like. Olive is popular, but grape seed, peanut, or sunflower would also work just fine. You can use other dried peppers - Chipotle (such as chile morita): smoky, less spicy - Chile serrano: sweet, earthy, quite potent - Chile ancho: sweet, mild - Chile de guajillo: sweet, tangy, quite mild You can remove the seeds from the chile peppers, but it’s not a must. Just a matter of preference! It’s important not to burn the garlic and chile peppers, as it will turn them bitter and ruin the flavor of your salsa macha. This recipe makes around 2 cups of salsa macha, which equates to 32 one-tablespoon servings. | |
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