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You guys have BEGGED 🙏 for this recipe and here it finally is! This one is near and dear to my heart. I was planning on producing and selling this because it’s just that good, but I just cannot find the time and I feel bad keeping it from you any longer. I have been perfecting this recipe for years and I have it up to my standards – PERFECTION, where just the right amount of classic meets the Chef Nadia Twist 🌪️ So I am officially rolling out the red carpet and ready to premiere my prized possession. So without further ado, Nadia’s Salsa Macha! 💃
Untraditional Salsa Macha: kind of like a mash up of salsa macha and Asian chili crisp. Salsa macha is a very typical oil based salsa from Veracruz, and lately it’s been getting a lot of attention and rightfully so. I grew up in Mexico, and as much as I love the classic, throughout the years I’ve been morphing it into this, which is just how I like it. Typically it doesn’t have olive oil, crispy garlic, paprika or tamari but here we are. Let me know if you give it a try!
Why You’ll Love Salsa Macha
You’ll love salsa macha because it truly goes on EVERYTHING. If you know my recipes, you know that this is my #1 topping! I make it by the boatload at my house and it NEVER disappoints. It is slightly smoky 🔥 garlicky 🧄 crunchy and perfectly spicy 🌶️. Give it a try and I would really love to know how much you love it down in the comments!
How To Prepare Salsa Macha
🧄 Preheat a pan with avocado oil for 2 minutes. I love to use my All Clad for this. Lower you stove to low heat and add your garlic slices. Make sure to watch them very closely so you DO NOT burn them. Roast them on the stove top until they crisp up. Once they are a very light gold, pull them out of the oil.
🥜 Blend or process your chiles. Once pretty small, add in peanuts and pulse roughly. Do not over pulse, you don’t want it to turn into a peanut paste.
🌶️ Add the blended chiles and peanuts to the hot oil with the other spices and sesame seeds. Toast for 2-3 more minutes on medium low. Also make sure this doesn’t burn. Add your vinegar and turn off the heat.
💃 Chop the garlic into pretty small pieces and add it to the salsa. Add olive oil to the salsa until your reach the desired consistency. You want it to be not too thick and not too runny, it needs to be JUST RIGHT 👌 The best way I can describe it is it needs to be spoonable.
🫙 Store in an airtight jar inside the fridge and it can last up to 2 weeks. You can freeze the extra, but it will change the consistency a bit. Or if you’re like me and use it all up, you can extend it’s life by adding a little bit more olive oil to the bottom of the jar if you have some chiles and peanuts left over on the bottom. And that is it, subscribe for more!
Substitutions for Salsa Macha
- Use dried chipotles instead of chili morita if you can’t find them.
- The tamari is optional but I really do recommend it!
- If you are short on time and just need something that truly isn’t as good but is very convenient, I always recommend the Chili Crisps.
Top Fav Recipes to Add Salsa Macha to
🔥 Chef Nadia’s Tips 🔥
- Make sure that you do not burn the garlic! Remove it when it becomes pale golden and don’t wait too long.
- If you are almost out but you have some chiles and peanuts in the bottom, adding a bit of oil will extend the life of it.
Recipes that Pair with Salsa Macha
Common Questions
Not too thick and not too runny. It needs to be JUSSST right. The best way I can describe it is it needs to be spoonable.
You can put in it an airtight container in the fridge for up to two weeks.
A good quality olive oil is always optimal. I use Cobram Estate Classic but your olive oil of choice will work!
You absolutely can. It will change the consistency a bit, but the taste will still be wonderful! But if you’re like my family, you won’t have any over left to freeze!!!
Salsa Matcha
Equipment
- blender
- pan
Ingredients
- 8 garlic cloves, thinly sliced
- 1 1/2 cup chile morita
- 6 chiles de arbol, leave or remove seeds
- 2 chile guajillo
- 1/2 cup peanuts
- 1/3 cup toasted sesame seeds
- 2 tsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp white vinegar or red wine vinegar
- 2 tsp mexican oregano
- 1 tsp salt
- 1 tsp tamari, optional but recommended
- 1/3 cup avocado oil for frying
- Olive oil to taste and cover them up
Instructions
- Preheat a pan with avocado oil for 2 minutes. Add garlic slices and crisp them up on low heat. Once they are a very light gold, pull them out of the oil.
- Blend or process your chiles first, once pretty small add in peanuts and pulse roughly. You don’t want it to turn into a peanut paste.
- Add the blended chiles to the hot oil with the spices and sesame seeds. Toast for 2-3 minutes on medium low. Make sure it doesn’t burn. Add vinegar and turn off the heat.
- Chop the garlic into pretty small pieces and add it to the salsa. Add olive oil to the salsa until your reach the desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
