Salsa Macha: a Fiery Mexican Condiment with Depth

Ingredients

• 6 dried guajillo chiles (about 30g)
• 3 dried ancho chiles (about 30g)
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (40g) raw almonds, chopped
• 1/4 cup (40g) raw sesame seeds
• 4 cloves garlic, peeled
• 1 tablespoon apple cider vinegar (15ml)
• 1 teaspoon salt (5g)
• 1 teaspoon sugar (5g)

Instructions

1. 1

   Heat a dry skillet over medium heat. Add the guajillo and ancho chiles; toast lightly for 1-2 minutes until fragrant but not burnt. Remove and set aside.

2. 2

   In the same skillet, add vegetable oil. Once heated, add garlic cloves; sauté until golden and fragrant. Stir in the chopped almonds and sesame seeds; toast until lightly browned.

3. 3

   In a food processor, combine toasted chiles, nuts, garlic, apple cider vinegar, salt, and sugar. Pulse until you reach your desired consistency (chunky or smooth).

4. 4

   Taste your salsa macha and adjust seasoning or acidity as desired by adding more salt, sugar, or vinegar.

5. 5

   Transfer to a sterilized jar and let it cool completely before sealing. Refrigerate for up to two weeks.