Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).
Veracruz, being such an important channel for exchange and always immersed in flux, has seen some of the most interesting combinations of ingredients, cooking techniques and traditions. Salsa Macha is an example.
It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.
This one here, is my preferred version, and I take the liberty of adding a joyous amount of vinegar and some brown sugar or piloncillo to balance it off. This combination pleases me so much, that I spoon it on crusty bread with much joy.
Since it has a lot of olive oil, the chile paste will sink to the bottom after it rests for a few minutes. You can choose to stir it up and eat it well combined, or you can let it settle, and use the flavored oil.
p.s. The name is a funny one, because macha, is the femenine of the word macho. So it can translate as being a masculine female salsa. Macha can also translate as brave, so you can take your pick!
Ingredients
- 2 ounces dried chipotle chiles stemmed, seeded torn into pieces, about 1½ to 2 cups
- 2 1/2 cups olive oil
- 1/3 cup raw unsalted peanuts or unsalted other nuts you may prefer such as pecans or pine nuts
- 4 cloves garlic
- 2 tablespoons sesame seeds
- 1 teaspoon kosher or sea salt or to taste
- 2 tablespoons brown sugar
- 3 tablespoons white distilled vinegar
To Prepare
- Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
- Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.
Comments
162comments inSalsa Macha
Teri
Mar 08
I’m so happy you posted this recipe. I had been looking for this salsa since I tried something like it when traveling. This is delicious and I love to put it on EVERYTHING!! Especially my eggs in the morning.
Pati Jinich
Mar 09
Yum, with eggs is my favorite as well Teri!
Linda Littlejohn
Oct 14
Pati’s Mexican Table is one of my favorites on PBS. I make a salsa recipe found in a Kraft Food & Family cookbook (lol), tangy with lots of lime juice and cilantro. Salsa Macha also sounds delicious. Off the subject but – several years ago at a church potluck a lady brought a casserole of corn tortillas, seasoned ground beef, and generously topped with cheddar cheese. I’ve looked for a similar recipe for years but no luck. Anyone know of a recipe like this? Thanks!
Pati Jinich
Nov 06
Hi Linda, I do not have a recipe exactly like the one you mentioned here, but I think you could use this recipe for Swiss Enchiladas substituting chicken with ground beef and layering the tortillas, filling and salsa instead of rolling into enchiladas. Then to the oven and you get an amazing casserole 😉 https://patijinich.com/sanborns-swiss-chicken-enchiladas/
Amey Shaw
Jun 20
Salsa macha!!!!!!!!
Where have you BEEN all my life?!?!?!?
I love this salsa.
I used arbol, guajillo, morita, pasilla negro, and chipotles.
And because I didn’t have any brown sugar, I used a thick, rich balsamic vinegar along with some red wine vinegar to add acidity and brighten the end result. I also added Mexican oregano.
I was too lazy to pull out my blender, so I used my hand-held immersion blender and got GREAT results!
Gracias por todo!!
Pati Jinich
Jun 23
Awesome, thanks for sharing your own twist on this Salsa!
Myra
Apr 15
I tried this recipe because I had some dried peppers. I thought it would be hot but the sugar balances it out and the vinegar adds a special flavor. This recipe is delicious. And it is so versatile you can use it in many things
Pati Jinich
Apr 19
Thanks so much for your review Myra, so glad you liked the Salsa Macha, yay!
Cecy Parra
Feb 26
Pati, gracias por compartir nuestras recetas mexicanas con el mundo. Tu comida es deliciosa!
Pati Jinich
Feb 26
Muchas gracias a ti por tus lindas palabras Cecy!
Paul Glenn
Feb 19
Oh, wow! We made a batch of this Salsa Macha last week. It’s good with everything, and certainly gets better after sitting a couple of days. I’ve become to call it “umami spread”. Had it on hamburgers last night. FANTASTIC! We love your authentic recipes, Pati.
Pati Jinich
Feb 20
Thanks so much Paul, so happy you liked my favorite Salsa 🙂
Meg
Nov 16
Is salsa macha in any of your cookbooks? Looks so good!
Pati Jinich
Dec 28
Yep, I have a great one with tons of nuts in the new “Treasures of the Mexican Table” 🙂
Julie
Sep 29
How long do you think it will keep for in the fridge?
Pati Jinich
Oct 05
Tightly sealed at least a month Julie, the Salsa Macha keeps really well, enjoy!
Blanca E Borrego
Sep 23
You are Fantastic your amazing
Pati Jinich
Oct 05
And you are as well, thanks Blanca!
Debbie Wingert
Jun 07
Omg can’t wait to make this sounds amazing.
Pati Jinich
Jun 07
It is truly good Debbie, enjoy it!
Seth
Apr 27
Hi Pati,
Dried chilies are hard to come by where I live. Would chipotle’s in adobo sauce, rinsed off, be an possible alternative?
Thanks!
Pati Jinich
Apr 30
I don’t see why not Seth, just keep in mind that it is very easy to order dry chiles online if you want to give it a shot. Enjoy!
Roberta Salas
Mar 10
Spice level? I don’t want to die lol
Pati Jinich
Mar 20
🙂 🙂 Chipotle tends to be spicy Roberta, so I will say this salsa is medium level and delicious. If you rather make it milder, just reduce the chipotle to one ounce.
Pedro
Feb 28
Do you put in refrigerator or leave out?
Pati Jinich
Mar 07
I keep it in the fridge for freshness Pedro 😉
Amy
Jan 17
Crossovers for this Yummy recipe: use in a vinaigrette or a hummus in place of the oil. YUM!
Pati Jinich
Jan 17
Oooooh, great suggestions Amy, thank you!
Belle
Mar 03
Great idea! Thanks!
Anonymous
Dec 14
It goes great with homemade corn tortillas and queso fresco
Pati Jinich
Dec 21
Si! Yum, great taco idea 😉
Rick
Oct 03
I made it using a mix of chile del arbol and guajillo. Needed more salt and I think its better with more seeds although took half out. Added peanuts for visual and texture after blending.
Pati Jinich
Oct 04
Thanks for the feedback Rick, hope you liked your final product 😉
Audball
Sep 19
We consistently have a jar of this salsa on hand and love spooning it on everything, from fish tacos to avocado toast to plain rice! I was feeling melancholy last night after the news of Justice Ginsberg’s passing and whipped up a batch of this salsa with additional hazelnuts. I also used ancho and chipotle chilis. Was I consciously doubling the recipe to have strength for the months to come? You know a recipe is a keeper when your mood lifts after one taste. Gracias, Pati.
Pati Jinich
Oct 04
I hear you Audball, so glad the Salsa Macha is a comfort recipe for you. Hugs! 😉
Irma Moon
Sep 04
Hola! I have both Chipotle and Morita, which one I should use to really follow your recipe? Thank you 🙂
Pati Jinich
Sep 04
Go for the chipotles Irma, enjoy!
dinah
Aug 24
I love salsa Macha! But it is hard to find made with morita chilies…so I am so happy to find this recipe…Will you please explain a bit about “morita” chilies? Are they the same as chipotle chilies?
Pati Jinich
Aug 26
Hi Dinah, thanks for your message. The Chipotle chile is the Jalapeño chile, that has been ripened, dried and smoked. The Morita is also a smoked jalapeño, much like a chipotle but smaller and fierier. You can do Salsa Macha with any of them. Enjoy!
Kevin Hamilton
Jul 25
Would you recommend almonds? Thanks for all the kitchen inspiration!
Pati Jinich
Jul 26
Of course Kevin, almonds would be great 😉 Enjoy!
Cody Johns
Jul 15
How long can it live in the fridge?
Pati Jinich
Jul 19
I would say between 3 weeks and a month, but good luck making it last that long after you try it Cody 🙂 🙂
Laurie
Jun 23
I’m going to try this using ancho chiles that I have on hand.
Pati Jinich
Jun 23
Yes! Go for it Laurie and let me know how you like it 😉
Laurie
Jun 24
Pati, it turned out great! I used piñones instead of cacahuates. It turned out in to a wonderfully complex nutty, sweet, savory, dark chocolaty flavor that we’ll be having with pork chops tonight. Thanks!
Pati Jinich
Jun 27
Perfect combination Laurie, enjoy!
Berna
Jun 16
Very hot stuff , go’s great with Tacitos.
Pati Jinich
Jun 18
Yes Berna, enjoy 😉
Shannan
May 09
Can you use guajillo dried chilis instead of the chipotles?
Pati Jinich
May 11
I guess you can Shannan, just expect your salsa to be less spicy because guajillos are milder and sweeter 😉
Bethany
Dec 28
Thanks for introducing me to salsa macha! Since learning this recipe, I always keep a jar in the fridge. I find it’s especially good with winter squash, sweet potatoes, and brussel sprouts. Sweet potato and black bean tacos with salsa macha and crema… mmmm!
Pati Jinich
Dec 30
I love to keep a jar in my fridge too, Bethany.
Tom from Canada
Dec 04
great recipes ans so many we never seen before wow
Pati Jinich
Dec 05
Hope you enjoy them all, Tom.
Patrick suzeau
Nov 06
Why do you remove the seeds? I leave them and love your recipe seeds included.
Pati Jinich
Nov 21
It’s totally optional, but I’m so happy you like it, Patrick!
Patrick suzeau
Nov 06
Love it! Love the show, brings me back to Mexico!
Pati Jinich
Nov 11
Super!
Sandy
Sep 16
Can you can this in hot water bath?
Pati Jinich
Oct 19
I’m not sure but it lasts a long time in the fridge…
Chattmagic
Jun 10
Pati you are a blessing….there was a place in San Diego called Tacos Perla and we cried before they closed because this is the salsa that they featured…..
Keep up the great work and blogging!
Pati Jinich
Jun 17
Oh I’m glad you now have a recipe for the salsa!
BT
Jun 07
I know I’m late to discover this recipe but once I found you on YouTube, I’ve wanted to try making all of your recipes! One question, if I do use piloncillo instead of brown sugar, would I use the same amount?
Pati Jinich
Jun 10
It is the same amount, BT. Enjoy the salsa!
Rob C.
Dec 23
I lived in San Diego 35 years and I am a Salsa freak. I never ran into this before..it is AMAZING..! sent some to my step-daughter and her boyfriend, and he loved it, and I sent them your recipe. I made minor adjustment..less brown sugar, 1/2 cup less oil, mostly chili Arbol’s with 3 or so Chili Morita’s ( it’s what I had at the time ) and sunflower seed’s vs peanuts. Still it’s a fantastic Salsa, thanks for sharing it !
Pati
Dec 23
Yay! Thanks for giving it a try and making it your own, Rob.
Grrl Jeanius
Nov 27
Just made it. Love, love, love <3 I will definitely try with fish a dish! Thanks.
Pati
Nov 28
3 loves….love it, Grrl Jeanius!
Nina
Nov 25
Omg ! I just made your Salsa Macha and it was a huge hit! We had it on our fish tacos (your recipe too). Hubby and I love you and your show! Thanks Pati!!
Pati
Nov 26
So happy they were a hit, Nina!
Bob Mullan
Sep 24
The recipe used on Season 7 episode “Ensenada’s Epic Seafood” was different in several respects from this one. I don’t have access to that episode anymore, so could you please list ingredients from the latest version? I know it had morita chilies and another variety. Thanks!
Pati
Oct 08
You can use morita chiles if you like, Bob…I usually use a mix of morita and mecca chipotle chiles. I hope you enjoy the salsa.
TONYROMY
Sep 16
Thanks for sharing. Had something called Potatoes Machas at a restraint and this sauce looks very similar. Excited to try!
Pati
Oct 03
Oh enjoy Tony!
Kathy
Nov 04
Just made this today and am SO glad I did!!! If you are a whimp like me when it comes to anything spicy just cut the peppers open with kitchen shears and scrape the seeds out. It’s still a bit spicy but more manageable, atleast for my tender taste buds! Love love LOVE your show and look forward to making more of your recipes!!!
Pati
Nov 07
Thank you Kathy!
Luvin
Oct 26
I just tried this at my local restaurant & I had no idea what it was until the server informed me. I loved it so much & searched for a recipe, and I came upon yours. I can’t wait to make this tomorrow, as yours look just as tasty if not more! Thanks so much for sharing this delicious recipe!
Pati
Oct 30
I hope you love it as much as I do!
Robin
Oct 18
I am soooo in love with you and your show and your cooking and just everything! You have given me this renewed love for mexican/south of the border cuisine! I secretly want to be in your pocket when you go traveling to markets and restarants! I cannot wait to try this recipe and many more. I am so glad I was watching the marathon on KERA/PBS. Thank you for being the joy that you are to watch…..don’t ever change!
Pati
Oct 20
Oh wow! Thank you so much for your comment Robin!
Michelle
Oct 13
Hi Pati!
I enjoy your show and the travel/food aspects of your show. My question is where is a source that explains the flavor concepts or notes of the various chilis, both fresh and dried. I’d really like to know what each chili tastes like and how hot each is on a scale if 1-10 for example or in comparison to a jalapeño. Thank you Pati!
Pati
Oct 13
Thank you Michelle! I have a section on my site that talks about some of the different chiles: http://patijinich.com/pati_2020/category/ingredients/chiles/
Lindsay
Sep 30
Does anyone know if this recipe can be preserved through either a pressure canner or hot water bath?
Pati
Oct 04
I’m not sure but it lasts a long time in the fridge….
David LK
Sep 11
How long does it last in the fridge?
Pati
Sep 11
In an air tight container it will be good for a few days….but there are never leftovers in my house 🙂
Tobin
Sep 19
This freezes quite well and stores without issue.
Kip
Jul 07
Macha is also the familiar form of the verb machar or to pound or grind
Pati
Jul 11
Sí!
peejay
Jun 01
This is off. It’s good, but not delicious. First, it is way too much oil. Second, the peanuts aren’t right. I’m thinking maybe pepitas. A good start, but I’ll continue to experiment.
Pati
Jun 02
So sorry to hear you didn’t enjoy it Peejay.
Bethany
Feb 25
Hi Pati!
Made your Salsa Macha tonight and we loved it. We used it simply as a dipping sauce with bread. Thank you for sharing. Veracruz is a hidden culinary spot!
Pati
Mar 02
Yum! I love Veracruz, and I’m so happy you do too.
Angel
May 12
You guys used it as a dipping sauce with bread for real? OMG you guys are the real machos and machas. hahaha
Pati
May 12
Hahaha!
Charles Green
Dec 14
Patti, I just learned about Salsa Macha in 2016 thanks to a friend’s gift of some Ki Gourmet’s bottled version. LOVE IT! But since it’s not available in states, glad to find your recipe. My question: Recognizing your recipe makes 3 cups and looking at the ingredients, I wonder, does the remainder really have to be refrigerated?
Pati
Dec 14
I would refrigerate it if it isn’t gobbled up on the day you make it–which is usually the case for me 😉
Lilli G Soto
Nov 21
Hi Pati.
I attended and thoroughly enjoyed your dinner in Laredo back in October. I’ve made several of your salsas and taco recipes, and my family loves every bit of it. I just finished making this one, Salsa Macha, and I was wondering if you might suggest what to serve it with, or cook with it. It doesn’t seem to be something we would just eat with chips. Do you use it to cook meats, or verges, or just as a sauce to dip into. Love the aroma, and unique taste of it. I want to make sure to put it to good use, in as many ways as possible.
Pati
Nov 22
Hola Lilli! The possibilities are endless! You can choose to stir it up and serve the salsa as a paste, you can let the tasty solids settle… or you can use a bit of the flavored oil for multiple purposes such as drizzling on fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet!
Cecilia
Mar 24
I new to this salsa, do you serve on top of food, or can you have it as a dip. sounds delicious.
gloria
Jan 01
This is a delicious salsa! I decided it would taste good with a pan-fried Tilapia filet topped with the Salsa Macha. What do you think, Pati? All I can say is that it blew my taste buds away with so many delightful flavors and some heat! Definitely a keeper!! I also will try this Salsa Macha with a pork loin or a turkey breast, both stuffed and rolled up. I can already tell they would taste fabulous!
Pati
Jan 02
I think that is a great idea, Gloria! Some warm corn tortillas on the side and you can also tuck the fish into some tacos…
Victoria
Jun 26
Have you ever added napoles to this recipe? or to any salsa recipe?
Pati
Jul 05
You can add ANY salsa to no pales!
White Large Limas with Salsa Macha | Rancho Gordo: Experiments in my New World Kitchen and Garden
Jun 20
[…] are many variations. I just found this one from Pati's Mexican […]
Adriana
Apr 23
How do stem the dry Chile’s?
Pati
Apr 29
Just snap the stem off, super easy.
Kimberly Dawn
Oct 15
Hi, Pati. You are a beautiful cook inside and out, putting fun in the kitchen like it should be. I like watching your show and learning new things to cook for my family as well as all the interesting things about Mexico. In this salsa recipe, would it be totally different to use fresh chilis from the garden or do you need to dry them first? I have recently discovered how easy and wonderful to make an orange-red chili sauce (like a sriracha) and I thought I would try this salsa.
Today your shrimp ceviche cocktail had me drooling. : )
Blessings to you and yours.
Pati
Oct 15
Hola Kimberly, So happy to hear you enjoy the show – thank you for watching! The chipotle chiles are dried and smoked jalapenos, so no fresh chile that really compares in flavor. I do have many other salsas that would work great with fresh chiles from the garden, such as…
Salsa Verde: http://patijinich.com/pati_2020/2009/04/cooked_salsa_verde/
Habanero Salsa: http://patijinich.com/pati_2020/2010/01/spicy_habanero_salsa/
Kimberly Dawn
Oct 15
Oh, ok. I see what you mean with the smoky flavor. I look forward to trying salsa verde and habanero salsa (taking the advice on removing seeds, ha). Love all the cilantro you cook with. It’s an addictive flavor and healthy.
Eric
Oct 03
Pati,
Great looking recipe. What are some of the ways you would use this salsa? Since it is from Veracruz, are there any fish recipes you could recommend? Thanks for sharing–
Pati
Oct 08
Hola Eric, I like it on fish tacos, made with a white fish like cod, haddock, or tilapia.
Regina L.
Aug 01
Wow! I mean wow! I just made your salsa macha recipe for my staff. It is absolutely delicous. We fried fresh chips, and also made guacamole. We piled the guacamole and topped it off with a mound of salsa on our plates. Everyone is loving it! Thank you Pati for the great recipes. Haven’t found one yet that wasn’t a hit!
Pati
Aug 01
Hola Regina, Thank you for making it! I’m sooo happy everyone enjoyed!!
Chrisanna
Jul 28
Made the salsa and loved it. Served it at open h
ouse this summer and the crowd loved it !!! Making a batch tonight. Also, how long can you store it?
Pati
Jul 29
For a VERY LONG TIME… Months, really. Keep it in the fridge.
Tomas
Jul 23
Superb..used a combo of Guajillo’s and 5 or 6 whole arbol’s and was just perfect heat..about a gringo “5”. Also substituted a bit of lime juice for the some of the vinegar and it added a fresh touch.
Pati
Jul 24
Tomas, So happy you tried this salsa!
hayde
Jul 08
Hola Pati me encanta tu show!
tengo una pregunta si no encuentro dry chipotle puedo usar de lata?
Pati
Jul 14
Hola! La salsa macha en verdad se hace con chiles secos, no en adobo. Si no encuentras Chipotles secos, busca Chile de árbol o Chile ancho… Te va a encantar. Saludos!
karen
Jun 25
Ola patii…me guzta mucho tu programa me guzto tu zalsa veracruzana la voi a preparar thank u kisses..
Pati
Jun 25
Gracias!
Roxana
May 29
Pati,
I just finished making the salsa macha. Wonderful. I was afraid that it would not taste good, but
I was pleasantly surprised and I love it. I hope my guests for tonight dinner enjoy it too. Thank you very much and I will continue to use your recipes. I bought one of your cookbooks and I proudly
display it in my kitchen.
Roxana
Pati
May 29
Hi Roxana, I hope your guests enjoy it, too! Thank you for trying the recipe and THANK YOU for getting my cookbook!!
Guillermo
Apr 20
Hola Pati hace unos dias que veo tu programa y me parece estupendo… Gracias por tus recetas.
Pati
Apr 20
Me da mucho gusto que te guste, Guillermo, gracias por verlo.
Barb Schlink
Apr 15
Pati,
When you say to use 1 1/2 to 2 cups of dried chipotle chiles, how do you measure them? Do you tear them up to make 2 cups? Could you use Ancho chilis?
Pati
Apr 16
Hola Barb, Thanks for you message! If you are measuring the dried chipotle chiles in cups then, yes, I would tear them up and then measure. You may try it with ancho chiles, but you will get a very different flavor with the anchos.
Jennifer
Apr 14
Pati, your great and so is your show. I was disgusted at some of the comments. People will always have something negative to say and 90percent don’t have the courage, talent or knowledge to do what you do.so kudos to you!!!!
Love ya Pati
Pati
Apr 16
Thank you, Jennifer!
Steve Bolstad
Apr 05
Pati,
I love your speech, your show and your food! You are one of my favorite PBS shows to watch and much more genuine than anything on Food Network! Thank you for offering these experiences!
Steve Bolstad
Pati
Apr 06
Steve,
Thank you so very much for your kind words. They mean a lot!
Connie Flores
Apr 01
Pati, your recipes take me back to my mom’s home cooking, and I am enjoying the visit. Thank you so much for the pride you show in our Mexican heritage and in our most flavorful dishes. Love your show!!
Pati
Apr 01
Thank you, Connie!
Carmell Waters
Mar 02
Dear Pati,
I love your show so much. You make Mexican cooking sound so simple and fun. Your recipes are fantastic.
The first time I watched your show, I had difficulty understanding your accent, but I got used to it quickly. Mike needs to have more patience, or is he just a hostile, intolerant person? Anyway, I like you, your show, and your wonderful recipes.
Carmell Waters
Pati
Mar 03
Carmell,
Thank you so much for your kind message, and thank you so much for having the patience to get used to my accent! Thanks so much for taking the time to write and I hope you enjoy all my episodes: more new coming your way!
Rebeca Cabanillas
Jan 20
Dear pati’s Mexican table I began to watch you’re show recently on create tv . But as a home cook myself I felt that each of the recipes that were being presented were simple and that anyone can put it together. I was hoping to see more changeling recipes something that would wow all the viewers who enjoyed watching this show .I understand that every chef has their own style. I would like to challenge you to take Mexican cuisine to a whole different level surprise us with something different.
Thank you
Rebeca Cabanillas
Pati
Jan 20
Thank you for the challenge Rebeca: I am up for it, wait for Season 4!
yolanda kyle
Feb 15
Mexican coooking is nice, simple, yet elegant and delicious.
Gigi
Jan 17
I made this with raw sunflower seed kernels I toasted, as I am allergic to peanuts and tree nuts. Superb! I thought I might share in case others have similar allergies. 🙂
Pati
Jan 17
Yes! Thank you for sharing.
Raquel
Jan 07
How hot is this salsa on a scale from 1-10?
Pati
Apr 20
About a 4…
Will G
Jan 06
The name of the sauce is a misnomer. The reason it is “Macha” is because the word “Salsa” is feminine, anything else and it would not be proper Spanish. In other words, “Macha” does not mean feminine, the word is adapted to describe the sauce. Nevertheless, I am going to try this soon it looks really good. I make an “Asian” version of this using dried Chile de Arbol and I use Peanut Oil instead of Olive Oil, much like what you find at Chinese restaurants. Grind the dried Chiles and fresh garlic in a food processor and pour hot oil (Smoking hot) over the mixture. Let it sit a couple of hours and you are done. Thanks
Cara
Jan 07
Are you Mexican? How do you know the nuances of Mexican culture for this word? Pati is a well-educated bi-lingual cultural and political analyst. Are you going by a literal translation? And why peanut oil? Peanut oil is so unhealthy especially when you heat to smoke point. The Omega-6 oils oxidize so easily and become unhealthy and plus it’s probably GMO. High quality EVOO and/or coconut oil instead would be the more healthy fat option. Her recipe is amazing and tried and tested. Why not try it as she wrote it! ???
Will G
Jan 24
Yes I am Mexican, and I have spoken Spanish all of my life. If you would not be so quick to judge comments posted on this blog you would take time to read. I was not offering a way to change Pati’s recipe I was mentioning an “Asian” version of this sauce which I make.. This after all is a discussion, isn’t it? And as for using EVOO, the smoking point of it is way too low. EVOO is ideally used for dressings and such. Pati’s recipe calls for regular olive oil which has a higher smoking point.. Next time read and be informed before you post!
Allison K
Dec 31
Coconut oil has a low smoke point similar to EVOO. Will G is correct–‘regular’ olive oil or peanut oil are better choices as their smoke points are a full 100 degrees higher.
Here is a site with a great chart for reference:
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
Cara
Dec 31
Holy taste explosion of flavor Pati! I got so inspired by your show that I ran out and got the cookbook this Christmas. As apart of my resolutions to do more healthy but satisfying cooking for my family in 2014 I am finding great ideas in your blog and book! Living in Austin, Tx we have many of the ingredients for your style of recipes. I made the salsa Macha with chiles de aboles and fresh roasted peanuts (shelled by my 3 yr old). I have never made latkes before! Wow I just love you used sweet potatoes in these. Thanks to the creama we could handle the heat of the salsa. Wow such a party in the mouth!
Pati
Jan 01
Yey Cara, so happy to hear!! I also get the help from my littlest boy to shell the peanuts, though he eats half as he goes along… Thank you for buying the cookbook: I hope you enjoy cooking from it as much as I enjoyed writing it!
Celia
Dec 24
Pati, made salsa macha for Thanksgiving and the whole family loved it. We also love you, your show, your accent and your recipes. I have never had one fail me, on the contrary, your recipes take me back to my childhood. muchisimas gracias
Pati
Apr 06
Gracias a ti!
Robert Daeley
Dec 15
This is one of the best things I’ve made or eaten all year. Can’t wait to share it with everybody. ¡Gracias, Pati!
Pati
Dec 15
Que gusto, Robert!
Gary Castagnola
Nov 19
Here in the Los Angeles area, folks that refer to chipotle chilies understand generally they are smoked jalapenos. Your recipe suggests they are a different pepper. I have never seen chipotle except the canned variety, even in several latino markets just a few blocks from where I live. Could they be known also under a different name?
Pati
Nov 19
Exactly Gary, they are dried and smoked jalapeños. There are two kinds of the dried chipotles: mecos and moritas. Either can be turned into a Chipotle in adobo.
Celia
Nov 19
sounds delicious but does it really take 2 and a half cups of oil? just want to be sure because I really want to make this salsa
Pati
Nov 22
Yes it does!
Ramon Sandoval
Nov 19
What about replacing the Chipotle chiles with Chiles de Arbol?
Pati
Nov 19
Yes you can! In fact some people use Chiles de Arbol, but beware of the heat….
Kim
Nov 17
This looks so rich and inviting. I bet it packs a nice little punch that will wake up the taste buds and have them begging for more!
Pati
Nov 18
You will LOVE it Kim! Great to see you yesterday in Winchester!