Salsa Macha
Chipotle, Peanut and Sesame Seed Salsa
Recipe Yield
3 cups approximately
Cooking time
12 minutes
Rate this recipe
Ingredients
- 1 1/2 cups olive oil
- 1/2 cup raw unsalted peanuts
- 4 garlic cloves
- 2 tablespoons sesame seeds
- 2 ounces dried chipotle chiles stemmed and seeded, about 1 1/2 to 2 cups
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon brown sugar or to taste
- 3 tablespoons white distilled vinegar
To Prepare
- Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
- Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.
Comments
34comments inSalsa Macha
Neville Umrigar - Mumbai India
Mar 01
Dear Patti,
Great Salsa !! We regularly make similar Indian Masalas , but the peanuts / Sesame seeds and oil give it a unique Mexican twist . Matches perfectly with the pickled onions and creamy slaw to make this dish a real favourite in our family .
Pati Jinich
Mar 07
So glad you and your family like this recipe, greetings to Mumbai 🙂
Patti
Jan 11
Hello Pati! I followed your reciepe,but my grocery store did not have chipotles peppers,so I used half a jar of diced chipotle peppers.its delicious. You made the whole episode look so easy.I made everything it was all delicious,then I ran to my neighbors and left them all a plate of yum! Even my flour tortillas were amazing.im a huge fan for life.i dip everything into salsa matcha.thNk you for opening my eyes past basic Mexican restaurant food.my neighbors thank you also.
Pati Jinich
Jan 17
Thanks to you and your kind neighbors Patti, delighted you all enjoyed the Salsa Macha, yay!
Sandra
Dec 09
Wow Pati! I made this salsa and it is so different from what we have had in the past but so delicious. My husband puts it just about everything. A little bit goes a long way. So so good! Thank you for this recipe.
Pati Jinich
Dec 11
So happy to hear you guys love the Salsa Macha, is definitely one of my favorite salsas, yay!
Sandra
Oct 21
I haven’t been able to find untasted sesame seeds. Can I use toasted? And if so do I add them at the same time as the recipe instructs to?
Pati Jinich
Oct 22
Yes Sandra, you can use toasted, just make sure you don’t double toast them with the peanuts and chilies. Good luck 😉
Deana
Jul 08
Do you reconstitute the Chile’s first?
Pati Jinich
Jul 12
Not for this salsa Deana, just make sure they are stemmed and seeded, enjoy!
Deana
Jul 08
I have a silly question….You add the fried Chipotle’s to the oil….they soften enough to put in the food processor without really cooking them down to soften? Just wanting to make sure….we saw this episode on your show and it looks AMAZING! Thank you for sharing! It’s a delight to watch you cook!
Pati Jinich
Jul 08
You are right Deana, the chipotles will soften enough to make it to the blender. Enjoy the Salsa!
Jessica Thornburgh
Oct 17
Loved this! What a unique salsa! I made it as directed for some fish tacos and it was lovely. Thank you!
Pati Jinich
Oct 18
Thank YOU, Jessica!
Matrona
Oct 07
Oops. Saw someone asked the same question. Nevermind, Pati.
Pati Jinich
Oct 10
No worries!
Matrona
Oct 07
I just watched this episode and it looked like two different chilis were used but only one is listed in the ingredients. Can you please tell me the name of the other chili? Thank you.
Pati Jinich
Oct 10
Oh I used meco and morita chiles….they are two different kinds of dried Chipotles. But you can use both or one chile at home.
Django
Jul 05
I used walnuts instead of peanuts and a mix of black and white roasted sesame seeds… and I doubled the garlic and cut the olive oil down a bit…. bumped up the sugar and salt a little also.
Absolutely AMAZING!
On eggs.
On Salmon.
On talapia.
On halibut.
On grilled shrimp.
On pan seared scallops.
On sliced avocado.
I’ll be making this often so I have it on-hand whenever I want it.
Thank you!
Pati Jinich
Jul 09
Oh I love to have a jar of it in the fridge as well, Django!
Ofelia
Jun 03
Hola Pati, la salsa se mira deliciosa pero con que comida se podria esta servir?
Pati Jinich
Jun 07
Uy, con tantas cosas … encima de antojitos como taquitos o quesadillas, adentro de tortas o sandwiches, al lado de carne, pollo o camarones asados…
Jan
Apr 13
What do you pair this with,?
Pati Jinich
Apr 15
So many things, Jan….fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet! Or my fish tacos: https://patijinich.com/pati_2020/cali-baja-fish-tacos/
Karhryn
Jan 22
I can’t find dried chipotles anywhere and I live in south central Texas! What would be an acceptable substitute?
Pati
Feb 07
If you can’t find dried Chipotles, you can also look for Chile de árbol or Ancho chiles …and it will still be yum, Karhryn.
Rosie
Dec 30
Could you substitute something else for the peanuts? Just found out can’t have peanuts.
Pati
Jan 04
Sure, Rosie! You can use another nut like pecans or walnuts or slivered almonds.
Anonymous
Oct 14
The recipe shown on your tv program had two kinds of pepper.
Pati
Nov 01
I used two different kinds of dried Chipotle Chiles on the show…meco and morita. You can use both or just use one type.
Graciela H
Sep 25
How long does it last for if refrigerated?
Pati
Oct 08
If you keep it in an airtight container in the refrigerator, it will last for months…just stir before using.
Kathryn
Jul 18
I had to laugh about how does this last for because once you taste it, not long!!
Pati Jinich
Jul 19
Haha, absolutely true Kathryn 🙂