Salsa Macha Recipe: Mexico’s Chili Crisp (Easy, Flavor Bomb)

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is more budget-friendly.

dried chiles

💰Cheaper: cayenne pepper

Cayenne pepper can be a more accessible option.

Start by discussing the chiles: using chile ancho, chile morita, and chile de arbol.

Clean the ancho chiles by removing the seeds and stems, then chop them into smaller pieces.

Keep the seeds in the chile de arbol for added heat and cut them in half.

Toast the chiles in a pan on medium heat, moving them around with your hands to feel the temperature.

Toast until fragrant, being careful not to let them color too much.

Remove the toasted chiles from the heat and set aside.

In the same pan, heat 1 cup of vegetable oil over medium heat.

Add 1/2 cup of roasted red skin peanuts to the oil and fry until golden brown, adjusting the cooking time for raw peanuts if necessary.

Once the peanuts are golden, remove them from the heat and season with kosher salt immediately.

Add garlic to the hot oil to infuse the flavor, lowering the temperature of the oil.

Combine the toasted chiles, infused oil, and peanuts in a blender and blend until smooth, adjusting salt to taste.

Store the salsa in a jar and keep it at room temperature for optimal flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens