Recipe Salsa Macha
Dive into a world of flavors with our salsa macha recipe and learn more about its origins and similarities to Asian chili crunch sauces! Hailed as a condiment for everything, this spicy and crunchy chili sauce offers a surprising variety. According to the New York Times, it was the "MVP of spices" in 2020. Its roots are in Veracruz, Mexico, where it has been used in Mexican cuisine and on the spice shelves of taquerias for generations.
Salsa Macha origin
Salsa Macha originates from the state of Veracruz in Mexico and is known for its smoky heat and crunchy texture. This sauce represents the rich culinary tradition of Mexico and stands out for its unique combination of nuts, seeds and dried chilies.
Compare with Chili Crunch Sauces
Salsa macha and Asian chili crunch sauces share some similarities. Both sauces use dried chilies and oil as a base, giving them a deep, smoky heat. The addition of nuts and seeds gives both sauces a special texture and unique crunch. This versatility allows the sauces to be used in many different dishes, be it Mexican tacos or Asian noodle dishes.
Ingredients
- 100g (self) dried chili peppers (e.g. Arbol, Pequin, Chipotle, or your favorite variety)
- 2 garlic cloves
- 1 cup oil (e.g. peanut or olive oil)
- 50g sesame seeds
- 50g unsalted peanuts
- 1 teaspoon apple cider vinegar
- Salt to taste
Instructions
Preparing Chilis:
- Carefully remove the stems from the chili peppers. Roast the chili peppers in a dry pan over medium heat until they are aromatic.
- Make sure they do not burn to avoid bitterness.
Frying Garlic:
- Peel the garlic cloves and slice them thinly.
- Fry the garlic slices in some oil over medium heat until they are golden brown and fragrant. The garlic should not burn.
Toasting Nuts and Sesame:
- Toast the peanuts and sesame seeds separately in the pan until they are golden brown and smell pleasant.
- Ensure they are toasted evenly.
Mixing Everything and Blending:
- Place the roasted chilis, garlic, peanuts, sesame, apple vinegar, and salt in a blender.
- Start blending and gradually add the oil until a coarse, but well-mixed paste forms.
This authentic salsa macha recipe brings the unique flavors of Mexico right into your kitchen! Compare and discover the similarities with Chili Crunch sauces and expand your culinary repertoire with our diverse offerings!
| Preparation Time | 25 Minutes |
|---|---|
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Energy | 650 kcal |
|---|---|
| Fat | 70.0g |
| of which saturated fatty acids | 50.0g |
| Carbohydrates | 8g |
| of which sugars | 4g |
| Protein | 6.0g |
| Salt | 1.8g |