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Salsa Macha

Salsa Macha is a spicy Mexican sauce often used as a topping for dishes. It's made with various dried peppers, peanuts, and oil.

VegetarianVegan
Side dish
North AmericanSauces & Dips
25 minutes
10 people

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Salsa Macha Westlandpeppers
Salsa Macha

Salsa Macha is a spicy Mexican sauce often used as a topping for dishes. It's made with various dried peppers, peanuts, and oil.

VegetarianVegan
Side dish
North AmericanSauces & Dips
25 minutes
10 people

Share:

Salsa Macha Westlandpeppers

Here's how to make it

1
Order the Salsa Macha kit with all Westlandpeppers products: 3 solo garlic, 25g arbol peppers, 25g tepin peppers, and 10g morita peppers.

2
Finely chop the garlic and mix it with the salt. Heat 100ml of peanut oil in a pan and slowly fry the garlic until it's light brown. Be careful, it can brown quickly and become bitter. Once it's done, let the garlic oil cool in a bowl.

3
Roast the dried peppers and peanuts in a dry frying pan for about 2 minutes over medium heat, then add the remaining 200ml of peanut oil. Cook until the oil is hot and the roasted peppers change color slightly. Remove the roasted peppers and peanuts from the heat and let them cool.

4
Put the garlic oil and roasted pepper/peanut oil into a blender or use an immersion blender and mix until you reach your desired thickness and texture.

5
Put the salsa into a clean jar and screw on the lid. Place the jar upside down so it creates a vacuum seal and is perfectly sealed. Let the salsa cool and store it in the fridge.

Shelf life

Once you've opened the jar of salsa, it has a limited shelf life. Always using a clean spoon will extend its shelf life. You can also pour a thin layer of oil on top of the salsa after scooping some out. Or, of course, just finish it all at once – it's that delicious!

Ingredients

  • 25 g peanuts
  • 300 ml Peanut oil
  • 2 g salt

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Westlandpeppers

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Company Info

Address

Burg. Crezeelaan 44A
2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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Various peppers Westlandpeppers

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