Name: Salsa Macha Recipe (no nuts and seeds) - Mexican Chili Oil - Gimme From Scratch
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Salsa Macha Recipe (no nuts and seeds) - Mexican Chili Oil - Gimme From Scratch

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Skip to contentThis post may contain affiliate links. Please see my&nbsp;disclosure policy.Jump to RecipePrint RecipeI’ve got a spicy salsa for you today:) But not just any salsa – I’m talking about a salsa macha recipe! I was excited to discover this delightful Mexican chili oil. Now I’m sharing my own twist on it. My version doesn’t contain nuts and seeds. Read on to see why. Add some extra zing to your meals with this homemade salsa macha that ticks all the boxes.Salsa macha is a classic Mexican condiment that originates from the state of Veracruz. It’s a beloved chili oil made by blending dried chili peppers, garlic and other flavorful ingredients. The result is a rich, smoky and spicy sauce.The name “macha” roughly translates to “ground” or “crushed” which perfectly describes the preparation method of this sauce. Dried chili peppers are roasted, ground and blended to create a delightful paste with a fiery kick.While traditional salsa macha recipes often include nuts and seeds like peanuts or sesame seeds, this version goes nut and seed-free. There are a few reasons why you might opt for a nut-free salsa macha:In a small pan, heat the olive oil over low-medium heat.Add the peeled garlic cloves and sauté them gently until they turn golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Once the garlic is done, remove from the pan and set it aside.In the same pan add the ancho chilies without the seeds and stems. Cook until they become fragrant, about 1-2 minutes per side.&nbsp;Remove the ancho chilies and add the arbol chilies to the same pan. Cook, stirring frequently, for about 2-3 minutes until they become fragrant. Be cautious not to burn them, otherwise the sauce will be too bitter. Remove and set aside with the garlic and anchos.Allow the oil in the pan to cool. Once cooled, transfer oil, garlic and chilies to a blender or food processor. Add salt and white distilled vinegar. Blend until you achieve a smooth, slightly chunky consistency.Transfer the Salsa Macha to a clean glass jar or airtight container. Let it cool completely before sealing the container.Now that your salsa macha is ready to go, here are my favorite ways to enjoy it:Tacos: Drizzle it over your favorite tacos for an extra kick.Grilled Meats: Use it as a marinade or sauce for grilled meats like pork, chicken, beef, or shrimp.Eggs: Spice up your breakfast by adding to scrambled eggs.Dipping: Serve it as a dipping sauce for crusty bread or tortilla chips.Stir-Fries: Add a teaspoon or two to your stir-fry for a burst of flavor.Soups &amp; Stews: I love using this sauce as a garnish for birria consome. So good!Salsa macha can be stored in the fridge or a cool, dark place.Refrigeration: Storing in the fridge will extend its shelf life. It can last for several weeks to a few months in the fridge, depending on the ingredients and how well it’s sealed.Pantry: If you prefer to store it at room temperature, make sure the storage area is cool, dark, and away from direct sunlight. Be sure to use within a few weeks.This fiery condiment is a true flavor bomb and making it at home allows you to customize the heat and flavor. Let me know if you give it a try. Now get cooking!from votesPrint RecipePin RecipeMain DishesRead More »BlogRead More »Sauces &amp; DressingsRead More »I love to share recipes with real ingredients that are both sweet and savory (especially sweet:)My mission with Gimme From Scratch is to inspire you with recipes that will bring your families together in the kitchen.Read More »Read More »Read More »Read More »Read More »Read More »Read More »Read More »SUBSCRIBE TO OUR NEWSLETTERWe’re on a mission to get processed foods out of the kitchen with easy &amp; delicious nutrient-dense scratch-made recipes.Scratch made food prioritizes the use of fresh produce, raw meats and whole grains to create nutritious meals. Fresh ingredients make them truly special without the use of preservatives.Copyright © 2023 Gimme From ScratchNew ArrivalsDried Goods &amp; SaucesCooking + CleaningBetter HostingFor the MixologistEco Supplies

Skip to contentThis post may contain affiliate links. Please see my&nbsp;disclosure policy.Jump to RecipePrint RecipeI’ve got a spicy salsa for you today:) But not just any salsa – I’m talking about a salsa macha recipe! I was excited to discover this delightful Mexican chili oil. Now I’m sharing my own twist on it. My version doesn’t contain nuts and seeds. Read on to see why. Add some extra zing to your meals with this homemade salsa macha that ticks all the boxes.Salsa macha is a classic Mexican condiment that originates from the state of Veracruz. It’s a beloved chili oil made by...

Salsa Macha Recipe (no nuts and seeds) - Mexican Chili Oil - Gimme From Scratch

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