Salsa macha with nuts

Salsa macha with nuts

This Salsa Macha with Nuts is thick, has body to it and contains deep, profound flavors. I’m blown away by the creativity our ancestors instilled with every dish because their passion for cooking resonated in every way. Mexican cuisine has so much to offer and salsa macha is one of those treasured gifts I feel so fortunate to have. Whether it is tacos you have in mind, or your favorite soup dish, a Salsa Macha with Nuts is a great option!

How spicy is it?

This salsa can feed an entire crowd because it is VERY spicy and the servings will be in small amounts. Go ahead and taste it, recognize how much of it you can tolerate. One thing is for sure, when it’s time to serve you will be less generous but drawn in like a magnet. The name salsa “macha” is starting to make more sense now? In spanish, it means “brave” and no matter how spicy it comes out, it is irresistible. It’s so delicious, packed in flavor and even a small spoonful contains powerful flavors to enhance and complement any dish.

Secret ingredients

This recipe is well thought out and composed of ingredients that serve an important purpose. The dry red chilis and toasted nuts are a MUST but there is THREE ingredients that set this salsa recipe apart from any other. Let’s talk about them because understanding each component is powerful!

• Toasted sesame seeds: sesame seeds have a sweet, nutty flavor, but when toasted stronger almond like flavors are developed. You will also notice a delightful aroma released during the toasting process and I’m always amazed at how such big flavors can come from such a small seed. 
• Fried tortilla: A fried tortilla is always a great addition, whether used as tostadas or to thicken and add flavor. This ingredient is literally my favorite part of this recipe because it takes this salsa to another dimension of nutty, sweet corn flavor. I’m POSITIVE you will love it as well. 
• White Vinegar: White vinegar has acidic qualities that bring balance and open up flavors. 

You have options

• Neutral oils you can use: grape seed, canola, sunflower seed, peanut, vegetable and even a smooth(light) olive oil.
• White vinegars you can use: Distilled white vinegar, white wine vinegar, rice vinegar, prosecco vinegar and champagne vinegar.

What I use this salsa for

This salsa is perfect for tacos, as a side or pair it with beef, chicken, pork and fish.

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Salsa macha with nuts

Recipe by Villa Cocina

5.0 from 1 vote

Course: Salsa, SidesCuisine: MexicanDifficulty: Easy

Servings

2

cups

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Salsa macha with nuts is thick, has body to it; and contains deep, profound flavors.  I’m blown away by the creativity our ancestors instilled with every dish because their passion for cooking resonated in every way.

Ingredients

• 1 1/2 cups grade seed oil 

• 2 TBSP sesame seeds

• 1/4 cup unsalted peanuts

• 8 garlic, cloves

• 1/4 white onion, sliced  (medium)

• 1 corn tortilla 

• 1 cup or 1 oz  chiles de arbol 

• 2 TBSP white vinegar, distilled

• 1 tsp kosher, salt

Directions

• If the chilis you are using have a stem, remove. To reduce the heat remove the seeds by cutting the chilis open. Chiles de arbol tend to be spicy, feel free to wear kitchen gloves. 
• Place a large pan over medium heat. Once nice and hot, add in the sesame seeds. Toss and stir to obtain a uniform golden brown color, about 1-2 minutes. Remove when ready. 
• Next, pour in the oil. When nice and hot, add in the peanuts. Carefully stir until they become golden brown. Remove when ready. 
• Place the garlic and sliced onion in the oil. The garlic needs to turn golden brown on all sides and the onions translucent in color as they resemble a softer texture. Remove both ingredients when ready.
• Next, fry the corn tortilla until golden brown and crispy on both sides. Also remove when ready. 
• Stir in the chilis. Keep an eye on them because if they burn it will ruin the salsa by making it extremely bitter. If you need to, lower the heat. As soon as the the chilis release their fragrance remove from the from the oil, about 1 minute (depends on the heat). When transferring them to a heat proof container feel free to remove the pan from the heat.
• Allow the oil and all other ingredients to cool down to room temperature. 
• Transfer everything to the blender including the oil. Break the tortilla up before adding to the blender. Additionally, add in the kosher salt and distilled white vinegar. Blend until finely chopped but not pureed. 
• Pour into an air tight container and store in the refrigerator.

Recipe Video

Notes

• Were you wondering If I washed the red chilis? I did. IMPORTANT: water and hot oil DO NOT mix. Rinse them under water and allow them to air dry completely before using. I suggest you do this the day before or as soon as you buy them, then store in an air tight container when dry. You can also clean with a damped paper towel to speed up the process.
• It’s important to make sure the chilis do not burn. Feel free to lower the heat if needed. If they burn discard and start with a fresh batch because it will turn your salsa extremely bitter. 

(As an Amazon Associate I earn from qualifying purchases)