Salsa Macha

Name: Salsa Macha
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
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

Chipotle, Peanut and Sesame Seed Salsa

Recipe Yield

3 cups approximately

Cooking time

12 minutes

Rate this recipe

4.5 from 8 votes

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

40comments inSalsa Macha

Victoria Battison

Oct 28

Listened to an interview with you on “The Sporkful” – so excited to make Salsa Macha and learn more about you and your recipes and cooking style. You sound delightful!

1. Pati Jinich
  
  Oct 29
  
  Thanks so much Victoria for the kind words, un abrazo!
  
Michael

Jul 26

This salsa is amazing! I use it as a tableside condiment to enhance all sorts of food.
Thank you!

1. Pati Jinich
  
  Jul 29
  
  My pleasure! Glad you like it Michael.
  
Mia91502

Jul 13

Pato,
I love love love the salsa macha. I’ve been looking for a great recipe to this salsa for years. I used Morita and chipotle chiles. I pour some over a fried runny egg on a tostada. Yum!!!!
Thank you for sharing.
I love this recipe.

1. Pati Jinich
  
  Jul 25
  
  So glad you like this Salsa Mia, I love it so much as well, and then combined with eggs, yum!!!
  
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 .

1. 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.

1. 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.

1. 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?

1. 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?

1. 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!

1. 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!

1. Pati Jinich
  
  Oct 18
  
  Thank YOU, Jessica!
  
Matrona

Oct 07

Oops. Saw someone asked the same question. Nevermind, Pati.

1. 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.

1. 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!

1. 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?

1. 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,?

1. 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?

1. 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.

1. 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.

1. 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?

1. Pati
  
  Oct 08
  
  If you keep it in an airtight container in the refrigerator, it will last for months…just stir before using.
  
  1. Kathryn
    
    Jul 18
    
    I had to laugh about how does this last for because once you taste it, not long!!
    
    1. Pati Jinich
      
      Jul 19
      
      Haha, absolutely true Kathryn 🙂

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