• Direct from the grower
  • Freshly shipped
  • Fast delivery & pickup point
  • Spicy support
Salsa Macha

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

VegetarianVegan
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 various dried peppers, peanuts and oil.

VegetarianVegan
Side dish
North AmericanSauces & dips
25 minutes
10 persons

Share:

Salsa macha Westlandpeppers

Here's how to make it

1
Order the Salsa Macha package 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 groundnut oil oil in a pan and slowly fry the garlic in it until it has a light brown color. Be careful this can quickly turn too brown and you will get a bitter result. When done let the garlic oil cool in a bowl.

3
Toast the dried chilies and peanuts in a dry skillet for about 2 minutes over medium heat and deglaze with the remaining 200ml of peanut oil. Fry until the oil reaches temperature and the roasted peppers turn slightly discolored. Remove the roasted peppers and peanuts from the heat and allow to cool.

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

5
Put the salsa in a clean jar, twist the lid on. Place the jar upside down so that it vacuums and is perfectly sealed. Let the salsa cool and store in the refrigerator.

Shelf life

Once you open the jar of salsa, it has a limited shelf life. If you always use a clean spoon you extend the shelf life. You can also always pour a small layer of oil on top of the salsa after you have scooped some out. Or of course finish it right away, as it is so delicious!

Ingredients

  • 25 g peanuts
  • 300 ml of peanut oil
  • 2 g salt

Also delicious!

Aji Amarillo Empanadas
Empanadas are South American stuffed dough appetizers. With this recipe, you will make about 16 small empanadas with a filling of pumpkin and Aji Amarillo peppers.
View recipe
Snack bell pepper salad Westlandpeppers
Snack pepper Salad
Snack bell pepper salad with couscous. Delicious fresh summer salad as a side dish for bbq, lunch or light meal.
View recipe
Sambal Westlandpeppers
Sambal
Making your own sambal is easy, healthy and super tasty! With this recipe, you can quickly make a red or yellow spicy sambal.
View recipe
Cod Tiradito with Aji Amarillo paste Westlandpeppers
Cod Tiradito
This recipe is inspired by the Salmon tiradito from "Mi Casa Peru" by Katinka Lansink. Tiradito is one of the best-known dishes from Nikkei cuisine, which is similar to ceviche, but differs in cutting method and function from tiger milk.
View recipe

Westlandpeppers

Pickup Point

Monday from 8:00 a.m. to 5:00 p.m.
Tuesday from 8:00 a.m. to 5:00 p.m.
Wednesday from 8:00 a.m. to 5:00 p.m.
Thursday from 8:00 a.m. to 5:00 p.m.
Friday from 8:00 a.m. to 5:00 p.m.
Saturday from 8:00 a.m. to 12:00 p.m.
Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

Instagram Facebook Twitter Youtube Pinterest

© Westlandpeppers | Webshop by Buro Staal

Various peppers Westlandpeppers

No shipping on Liberation Day!

Monday, May 5 (Liberation Day), the webshop will be closed. Orders placed after Friday morning 10:00 am will be processed Tuesday, May 6. Thank you for your understanding!