Photograph of the finished Salsa macha

Mexico · Sốt ớt dầu macha

Salsa macha

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican dried chillies Mexican dried chillies 1.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Roasted peanuts Roasted peanuts 1.4 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Rice vinegar Rice vinegar 1 ⅓ tbsp
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Remove the stems from the dried Mexican chilies, but keep the seeds if you want the sauce to be really spicy.
  2. 2 Heat cooking oil over low heat, add sliced garlic and fry for 3 minutes until golden brown, then remove.
  3. 3 Add roasted peanuts and sesame seeds to a pan with oil, stir for 2 minutes until fragrant.
  4. 4 Turn off the heat, add the dried chili peppers to the hot oil and let them soak for 2 minutes to soften them without burning or making them bitter.
  5. 5 Grind everything coarsely with vinegar and salt, let it cool, then put it in a glass jar for later use.

With an appliance

  • Oven 28 min

    Replace steps 2 to 4: arrange garlic, peanuts, sesame seeds, and dried chilies on a baking tray, drizzle with oil, and bake on the center rack at 160 degrees for 8 minutes, flipping the tray at the 4th minute; remove the garlic early if it turns golden to prevent bitterness.

Start cooking