Salsa Macha

Ingredients

Equipment Needed

• •Large skillet (12-inch preferred)
• •Food processor or blender
• •Slotted spoon
• •Fine-mesh strainer
• •Clean glass jars with tight-fitting lids (two 8-ounce or one 16-ounce)

Instructions

1. 1

   Prepare the chiles

   Wipe the dried chiles clean with a dry towel. Tear or cut them open and shake out as many seeds as you prefer. More seeds mean more heat. I keep about half. Cut or tear the chiles into rough pieces, about one inch. The morita chiles are stickier and chewier than the arbols. They'll add smoke and depth to balance the árbol's sharper heat.

2. 2

   Toast the chiles

   Heat a large, dry skillet over medium heat. Add the chile pieces in a single layer and toast, stirring frequently, until fragrant and slightly darkened in spots, about two to three minutes. They'll puff slightly and release a sharp, earthy aroma that tells you they're ready. Transfer immediately to a bowl. Do not walk away during this step.

   Open a window or turn on your exhaust fan. Toasting chiles releases capsaicin into the air, and a lungful will remind you why they call this salsa macha.
3. 3

   Fry the garlic

   Add the oil to the same skillet and heat over medium-low. Add the sliced garlic and cook slowly, stirring often, until the edges turn golden and the slices become crisp, about five to seven minutes. The garlic should sizzle gently, not sputter violently. Remove garlic with a slotted spoon the moment it reaches a pale gold. It will continue darkening off heat. Spread on a paper towel.

4. 4

   Fry the peanuts

   Add the chopped peanuts to the warm oil. Cook over medium-low heat, stirring constantly, until golden and fragrant, about three to four minutes. They go from perfect to scorched quickly. Remove with a slotted spoon and drain on paper towels beside the garlic.

5. 5

   Toast the sesame seeds

   Add sesame seeds to the oil and cook for thirty to forty-five seconds, just until they turn golden. They'll darken rapidly once they start. Remove immediately with a fine-mesh strainer and add to the peanuts. Remove the skillet from heat and let the oil cool for ten minutes. It should be warm, not hot.

6. 6

   Blend to a rough paste

   Transfer the toasted chiles to a food processor or blender. Pulse until broken into coarse flakes and small pieces, about ten to fifteen pulses. You want texture, not powder. Some pieces should remain visible, others nearly pulverized. Add the fried garlic and pulse five more times to incorporate but not obliterate.

   A molcajete produces a more rustic, traditional texture if you have the patience. Pound the chiles first, then the garlic, working in batches.
7. 7

   Combine everything

   Scrape the chile mixture into a large heatproof bowl. Add the peanuts and sesame seeds. Pour the warm oil over everything. Stir in the salt, vinegar, and piloncillo. The vinegar will sputter slightly when it hits the oil. Stir well to combine. Taste and adjust salt. The salsa should be spicy, smoky, slightly sweet, and deeply savory.

8. 8

   Rest and store

   Let the salsa cool completely at room temperature, stirring occasionally as it settles. Transfer to clean glass jars, making sure to distribute the chunky bits evenly. The oil should cover all the solids. Seal and refrigerate. The flavor improves after twenty-four hours and continues developing for days.

   Always use a clean, dry spoon when serving. Water or food particles introduced to the jar can cause spoilage.

Chef Tips

• •Seek out chiles de árbol at Mexican groceries or online. They should be pliable, not brittle and faded. Brittle chiles have lost their oils and will taste flat.
• •The morita chiles are smoked jalapeños, cousins to chipotles but smaller and more intensely smoky. If you cannot find them, substitute one or two chipotles from a can, patted dry.
• •Strain and save any oil left in the skillet after frying. This chile-garlic oil is liquid gold for stir-fries, dressings, or drizzling over finished dishes.
• •Heat level varies dramatically between chile batches. Taste a small piece of toasted chile before blending. If they're volcanic, reduce quantity or add more peanuts to buffer.
• •For a nuttier variation, substitute pepitas or cashews for peanuts. Each nut brings its own character to the finished salsa.

Advance Preparation

• •Salsa macha keeps refrigerated for up to three months. The oil solidifies when cold but returns to liquid at room temperature within minutes.
• •Bring to room temperature before serving for the best texture and flavor release. Cold salsa macha is thick and muted.
• •The salsa tastes good immediately but reaches its peak after three to five days of resting. The flavors meld and the heat integrates.
• •Make a double batch when you have the skillet out. It stores beautifully and makes excellent gifts for anyone who appreciates honest heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)