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Salsa Macha

Salsa Macha is a spicy Mexican sauce, which is widely used as a topping for dishes. It is made with different dried chillies, peanuts and oil.

VeganVegetarian
Side dish
North AmericanSauces & dips
25 minutes
10 persons

Share:

Salsa macha Westlandpeppers
Salsa Macha

Salsa Macha is a spicy Mexican sauce, which is widely used as a topping for dishes. It is made with different dried chillies, peanuts and oil.

VeganVegetarian
Side dish
North AmericanSauces & dips
25 minutes
10 persons

Share:

Salsa macha Westlandpeppers

This is how you make it

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

2
Finely chop the garlic and mix it with the salt. Heat 100ml of arachid oil in a pan and slowly fry the garlic until it has a light brown colour. Be careful as this can quickly become too brown and you will end up with a bitter result. When it is ready, leave the garlic oil to cool in a bowl.

3
Roast the dried chillies and peanuts in a dry frying pan for about 2 minutes over medium heat and deglaze with the remaining 200ml arachid oil. Fry until the oil is hot and the roasted chillies are slightly coloured. Remove the roasted chillies and peanuts from the heat and allow to cool.

4
Put the garlic oil and roasted chilli/peanut oil in a blender or mix with a hand blender until the desired thickness and texture.

5
Put the salsa in a clean jar, turn the lid on. Turn the jar upside down so that it creates a vacuum and is perfectly sealed. Leave the salsa to cool and store in the fridge.

Shelf life

Once you have opened the jar of salsa, it has a limited shelf life. If you always use a clean spoon, you will extend the shelf life. You can also pour a small layer of oil on top of the salsa after each spoonful. Or, of course, finish it off right away, because it is so delicious!

Ingredients

1x
  • 25 g peanuts
  • 300 ml arachid oil
  • 2 g salt

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2678 KZ De Lier

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