Salsa Macha (Mexican Chile-Peanut Oil)

Name: Salsa Macha (Mexican Chile-Peanut Oil)
Cuisine: Mexico
Ingredients: 6, stemmed and seeded Dried guajillo chiles; 12 (use fewer for milder) Dried chiles de árbol; 100 g Raw peanuts; 3 tbsp Sesame seeds; 6 cloves, peeled Garlic; 250 ml Neutral oil (sunflower or avocado); 2 tbsp Apple cider vinegar; 1 tsp Brown sugar; 1 tsp Fine sea salt

A recipe from Mexico.

🇲🇽 MexicomexicomexicancondimentveganspicyvegetariandairyFreeglutenFreecontainsNutshalal

Nutrition (per serving)

145Calories

2 gProtein

2 gCarbs

14 gFat

0 gSugar

120 mgSalt

Ingredients

6, stemmed and seeded Dried guajillo chiles
12 (use fewer for milder) Dried chiles de árbol
100 g Raw peanuts
3 tbsp Sesame seeds
6 cloves, peeled Garlic
250 ml Neutral oil (sunflower or avocado)
2 tbsp Apple cider vinegar
1 tsp Brown sugar
1 tsp Fine sea salt

Method

Tear the chiles into large pieces.
Warm the oil in a saucepan over medium-low heat, about 120 °C. Fry the garlic until pale gold, 3–4 minutes, and remove. Fry the peanuts until golden, about 3 minutes, and remove. Add the sesame seeds for 30 seconds and remove.
Fry the chiles in batches for 20–30 seconds until fragrant. Do not let them blacken or they turn bitter. Take the pan off the heat and cool 10 minutes.
Pulse the chiles, garlic, peanuts and half the oil in a food processor to a coarse, textured paste.
Stir in the sesame seeds, remaining oil, vinegar, sugar and salt. Jar and rest overnight so the flavours settle.
Keep refrigerated and use within a month, since garlic stored in oil is not shelf-stable. Spoon over eggs, tacos, noodles, pizza or grilled meat. Macros are per tbsp.