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Salsa Macha

3 cups


  • 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.