Salsa Macha

On a recent vacation in Mexico, I discovered a unique and delicious version of Salsa Macha that was rich, flavorful, and not too hot. Perfect with eggs, beans, enchiladas, and tacos. This family recipe, shared by a sous chef at our resort, features Ancho and Morita chilis and includes corn tortillas blended into the base for added richness.

Ingredients

• 3 cups vegetable oil
• 3 oz white onion, sliced
• 3 oz red onion, sliced
• 4 oz Ancho chili, seeded
• 1 ½ oz Morita chili, seeded
• 3 ½ oz corn tortilla, sliced into strips
• 6 oz unsalted, unroasted peanuts
• 1 oz garlic (about half a head)
• 1 tablespoon dried oregano
• 1 oz untoasted sesame seeds
• 2 teaspoons salt

Instructions

Heat the Oil
o In a large pan, heat 3 cups of vegetable oil to around 200°F.

Cook the Base Ingredients
o Add the sliced white and red onions, corn tortilla strips, garlic, peanuts, and sesame seeds to the pan.
o Cook for about 10 minutes, observing a slight bubbling around the garlic.

Add Chilis and Oregano
o Remove the pan from the heat.
o Add the Ancho and Morita chilis and the dried oregano.
o Let the mixture cool to room temperature.

Blend the Ingredients
o Transfer the cooled mixture to a blender.
o Blend until the mixture reaches your desired texture. Traditionally, Salsa Macha has a texture similar to Chinese chili oil.

Season and Store
o Add 2 teaspoons of salt and adjust to taste.
o Transfer the salsa into jars for storage.

Notes

• The Morita chili is a less smoky chipotle pepper with a fruity flavor and slightly richer taste.
• The Ancho chili is the dried form of the Poblano pepper, offering a rich, smoky quality with sweetness and mild paprika flavor.
• To add heat – put in a couple of Arbol chilis.
• The use of corn tortilla is unusual, but an incredible addition.

Enjoy this versatile Salsa Macha as a delightful addition to your favorite dishes!