Mexican Salsa Macha Recipe for the Mexican Chilli Crisp from Veracruz
This easy Mexican salsa macha recipe makes a spicy chilli salsa with a crispy texture courtesy of ground dried chillies, peanuts and sesame seeds. Often described as a Mexican chilli crisp – the massively popular, textured Chinese chilli-based condiment, the most famous of which is Lao Gan Ma – salsa macha is more like Mexico’s Sichuan chilli oil
Servings: 1 Jar
Calories: 4595kcal
Ingredients
- 2 cups olive oil
- ⅓ cup roasted peanuts
- 4 garlic cloves pounded
- 1 tbsp white sesame seeds
- 60 g dried chiles de árbol stemmed, seeded and sliced into ½ cm pieces
- 1 tbsp cider vinegar
- 1 tsp salt more to taste
Instructions
- To a medium-sized saucepan over medium-high, heat the olive oil, add the peanuts, garlic and sesame seeds, and stir frequently for around 5 minutes or so until the garlic is soft and peanuts and sesame seeds are golden.
- Remove the pan from the heat, stir in the sliced dried chillies, set aside for 5 minutes, stir in the cider vinegar and salt, then set aside for another 10 minutes for the flavours to meld and the mixture to cool.
- Pour the mixture into a blender or food processor and pulse in one-second bursts just until the chillies, garlic and peanuts are roughly chopped and sesame seeds still hold their shape. Take care not to blend into a sauce; you still want lots of texture.
- Pour the salsa macha into a glass jar to store.
Nutrition
Calories: 4595kcal | Carbohydrates: 57g | Protein: 23g | Fat: 489g | Saturated Fat: 68g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 346g | Sodium: 2649mg | Potassium: 1623mg | Fiber: 23g | Sugar: 25g | Vitamin A: 15895IU | Vitamin C: 23mg | Calcium: 186mg | Iron: 9mg