Salsa Macha
Yield
1.25
cupsTotal time
25
minutesIngredients
1 Tbsp sesame seeds
1 cup neutral oil
6 medium whole garlic cloves, peeled
6 dried árbol chiles, stems removed
4 dried morita chiles, stems removed
4 dried guajillo chiles, stems removed
1/4 cup dry roasted, unsalted peanuts
2 Tbsp hulled pumpkin seeds
1 tsp salt
Directions
- In a pan, dry roast the sesame seeds over medium heat until lightly browned. Remove, then set aside.
- Add oil to the pan and heat to 300°F.
- Fry the whole garlic cloves until golden brown. Remove, then add the chiles and fry for about 15 seconds. Remove and set aside.
- Add the peanuts and fry until lightly browned. Remove and repeat with the pumpkin seeds. Remove the pumpkin seeds, then let the oil cool to under 140° F.
- Add everything along with the oil and salt to a food processor, and pulse until combined.
- Serve over eggs, tacos, quesadillas, or any meal for an extra kick.