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MexicanAuthentic Cuisine

Salsa Macha

Serves 4 to 6 Dip vegan, Appetizers

Salsa Macha

Salsa Macha is a staple of Veracruz's everyday meals, a vibrant condiment that bridges the gap between simplicity and depth. Its origins lie in the heart of home kitchens, where the aroma of toasted chiles and nuts is an unmistakable call to gather around the table. This version captures the essence of that tradition, with its direct and generous flavors speaking to the warmth of familial cooking.

Expect a bold, smoky heat from the chiles de árbol and morita, balanced by the nuttiness of peanuts and sesame seeds. The vinegar adds a subtle tang, while the garlic infuses a robust undertone. Drizzle it over tacos, grilled meats, or even eggs, embracing the versatility and richness of this classic Veracruz sauce.

Ingredients

  • 30 g (1 oz)dried chiles de árbol — stemmed
  • 20 g (3/4 oz)dried morita chiles — stemmed
  • 2dried guajillo chiles — stemmed and seeded
  • 8 clovesgarlic — peeled
  • 100 g (3/4 cup)peanuts
  • 4 tbspsesame seeds
  • 2 cupsneutral oil
  • 1 tbspapple cider vinegar
  • 1 tspfine salt

Method

  1. Start by heating 2 cups of neutral oil in a medium-sized saucepan over medium heat. Add 8 cloves of peeled garlic, 100 g (3/4 cup) peanuts, and 4 tbsp sesame seeds to the oil. Stir gently and fry until the garlic turns a pale gold and the peanuts and sesame seeds become fragrant. This should take a few minutes, and you'll notice a nutty aroma. Use a slotted spoon to lift the garlic, peanuts, and sesame seeds out of the oil, allowing excess oil to drip back into the pan, and set them aside on a plate lined with paper towels.
  2. Next, prepare the dried chiles. Using the same oil, carefully add 30 g (1 oz) dried chiles de árbol, 20 g (3/4 oz) dried morita chiles, and 2 dried guajillo chiles to the saucepan. Fry them for just a few seconds until they darken slightly. Be cautious not to let them burn, as this will make the salsa bitter. Once done, remove the chiles with a slotted spoon and place them with the garlic and nuts.
  3. Transfer the fried garlic, peanuts, sesame seeds, and chiles to a blender. Add the oil from the saucepan, ensuring you include all the flavorful bits left behind. Pour in 1 tbsp apple cider vinegar and add 1 tsp fine salt. Blend the mixture coarsely, using short pulses, to maintain a crunchy texture. You want the ingredients to be broken down but still have some texture.
  4. Once blended to your desired consistency, transfer the salsa macha to a clean jar. Make sure the solids are fully covered by the oil to preserve them. Seal the jar tightly and let it sit at room temperature for at least a day before serving. This resting period allows the flavors to meld together beautifully, enhancing the salsa's rich, aromatic profile.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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