Peanut Salsa Macha
Servings
Makes 1
Prep Time
10 Minutes
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Ingredients
- 1 large Ancho Chile
- 1 large Guajillo Chili Pepper
- 2-3ea Arbol Chiles
- ¼c Peanuts
- 2 cloves Garlic, chopped
- ½Tbsp Sesame Seeds
- 1c Vegetable Oil
- ½tsp Apple Cider Vinegar
- Salt, to taste
- ¼tsp Dried Mexican Oregano
Recipe Preparation
- Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop into very small pieces, about 1/4 inch or smaller. Set them aside.
- Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to crisp up and the seeds turn golden brown.
- Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
- Stir in the vinegar, salt and Mexican oregano.
- Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don’t over-process the salsa macha, as you want to have nice crispy bits, not a puree.
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