Salsa macha recipe for two small jars
Recipe shopping list — copy the items into Valedo.
This makes about two small jars of crunchy salsa macha. Keep it refrigerated and spoon it over tacos, eggs, beans, or grilled vegetables.
Ingredients
Dried guajillo chiles
8
Dried chiles de árbol
20
Raw unsalted peanuts
1 cup
Sesame seeds
1/3 cup
Garlic cloves
10
Neutral cooking oil
2 cups
Apple cider vinegar
2 tbsp
Kosher salt
1 tsp
Mexican oregano
1 tsp
How to make it
- Remove stems and most seeds from dried chiles. 2. Fry garlic, peanuts, and sesame seeds separately in oil until golden, then transfer to a bowl. 3. Briefly fry chiles just until fragrant; do not burn them. 4. Pulse fried ingredients with vinegar, salt, oregano, and enough oil to make a coarse sauce. 5. Spoon into clean jars, cover with remaining oil, and refrigerate.
FAQ
Who is "Salsa macha recipe for two small jars" for?
This makes about two small jars of crunchy salsa macha. Keep it refrigerated and spoon it over tacos, eggs, beans, or grilled vegetables.
What do I need to buy for "Salsa macha recipe for two small jars"?
This list has 9 items, including Dried guajillo chiles, Dried chiles de árbol, Raw unsalted peanuts, and Sesame seeds. Cross off what you already own, then buy the rest.
Do I need every item on "Salsa macha recipe for two small jars"?
No. Use it as a starting checklist for Salsa macha recipe for two small jars. Cross off what you already have—often that includes Dried guajillo chiles—and add anything your situation still needs.
Does "Salsa macha recipe for two small jars" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Remove stems and most seeds from dried chiles. 2. Fry garlic, peanuts, and sesame seeds separately in oil until golden, then transfer to a bowl. 3. Briefly fry chiles just until fragrant; do not burn them. 4. Pulse fried ingredients with vinegar, s…
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