Salsa Macha is a spicy Mexican sauce made with roasted chilli peppers, garlic, peanuts and oil. The spicy salsa is often served as a topping for quesadillas or tacos, but is basically good on everything! It is a Mexican cross between sambal and peanut sauce. You will find variations of this salsa everywhere in Mexico, both the ingredients and the preparation method vary from region to region and from chef to chef. This package contains all the dried chillies and garlic needed to make the Westlandpeppers version of Salsa Macha. Click here to read the recipe.

Salsa Macha Box: 25g Chile de Arbol chillies, 25g Tepin chillies, 10g Morita chillies and 3 solo garlic
Add yourself: 25g peanuts, 300mol peanut/Arachis oil, 2g salt

Recipe:
Chop the garlic finely and mix it with the salt. Heat 100ml peanut oil in a pan and fry the garlic slowly until it has a light brown colour. Be careful as this can quickly become too brown and result in a bitter taste. When it is ready, leave the garlic oil to cool in a bowl.

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

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

Storage & shelf life
To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.
The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Country of origin
Mexico

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