Salsa Macha

Salsa macha has become my favorite salsa during this time of year. Since tomatoes are not in season I am obsessed with salsa macha because it is only made from sesame seeds, chilies, garlic, oil and vinegar. These are items I always have on hand. This salsa is originally from Veracruz which is also where my husband is from. We are both obsessed with this salsa. We enjoy it almost daily!

Salsa macha is amazing on a lot of things. I like it as a snack on toasted corn tortillas, eggs, vegetables  and beans. But my husband is something else…. he put this on his stuffing during Christmas dinner. I wanted to gag. I love stuffing and I love salsa macha but I do not think they belong together. He actually does this with a lot of food and I just try to resist the urge to tell him to stop. After all it’s his food he can eat how he likes. Right?

I make this salsa with mostly morita chilies and a few arbol chilies. The morita chilies have a smoky sweet taste to them and the arbol chilies add extra spice.You can completely omit the arbol chilies if you like. The morita chilies will still provide a little bit of heat.

This is salsa is very easy to make. However it is very important that you don’t burn the chilies. If you do the salsa will end up with a bitter taste. You can use the flavored oil as a dip for crusty bread. I prefer to eat the bits at the bottom. Whichever way you choose to eat it, it is amazing!

Carissa

Yields 4-6 servings

Salsa Macha

25 minCook Time

25 minTotal Time

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Ingredients

• 1/2 tbsp of sesame seeds
• 1 1/3 cup of olive oil
• 3 garlic cloves
• 15 morita chilies (seeds removed)
• 5 arbol chilies (seeds removed)
• 2 tbsp vinegar
• salt to taste

Instructions

1. Heat a pot over medium heat and toast the sesame seeds.
2. Transfer the seeds to a blender.
3. Add the oil to the pot.
4. When oil is hot add the morita chilies and fry until the chilies start to puff up. This should take less than 30 seconds.
5. Transfer chilies to blender. Then fry the arbol chilies for a few seconds until slightly darkened in color. Then transfer to blender.
6. Fry the garlic cloves until they turn a golden color and transfer to blender.
7. Let the chilies and the oil in the pot cool for about 10-15 min.
8. Blend the ingredients in the blender for about 10 seconds or until ground into a pulp, add a little bit of the oil if needed.
9. Add the rest of the oil and blend for 20 seconds more.
10. Transfer salsa to a bowl and add vinegar and salt to taste.
11. Serve and refrigerate any leftovers.

Cuisine: Mexican |

7.6.4

50

https://thriftandspice.com/salsa-macha/