Mexican Salsa Macha is a condiment made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. It is spooned over anything and everything!
It adds zip and zing to all sorts of meals.
Originally from Veracruz, Mexico, the condiment is slightly spicy and nutty, with a touch of tanginess.
Recipe variations abound, but basically this gem is a dark sludge of crispy bits, a bit like a cross between a chili oil and a chili paste.
*Salsa Macha
2 large ancho peppers
2 large guajillo peppers
5-6 chile de arbol peppers
1/4 cup peanuts
4 garlic cloves, chopped
1 Tbs. sesame seeds
2 cups vegetable oil
1 tsp. apple cider vinegar
salt to taste
1/2 tsp. Mexican oregano
Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
Stir in the vinegar, salt and Mexican oregano.
Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don’t over-process the salsa macha, as you want to have nice crispy bits, not a puree.
Use this Salsa Macha to make an amazing
Blue Corn Salsa Macha Cheddar Quiche!
Blue Corn Crust:
8 Tbs. cold butter, cubed into 1” pieces
1 large egg
1 Tbs. apple cider vinegar
1 1/2 cups blue corn flour
3/4 cup all-purpose flour
1/4 tsp. sea salt (to balance out the earthiness of the masa)
ice cold water (1-2 Tbs)
Salsa Macha Cheddar Filling:
16 oz. cream cheese, softened
4 large eggs
1/4 cup Salsa Macha*
sea salt and pepper
4 cups sharp cheddar cheese, coarsely grated
fresh cilantro, finely chopped
Preheat the oven to 400 degrees.
In a large food processor, pulse the butter, egg, vinegar, flours, and salt until crumbly.
Add a touch of cold water and continuously pulse (adding water when necessary) until the mixture forms a ball.
Transfer to parchment paper. Top with another layer of parchment and roll out into an 11″ disc.
Transfer the dough disc to a deep dish 9″ pie plate.
Tuck the excess dough under the edges and pinch and flute for decoration.
Meanwhile, prepare the filling by whisking together the cream cheese, eggs, Salsa Macha, sea salt and pepper.
Fill the prepared pie crust with the egg mixture and then top with grated cheese.
Bake for 30-40 minutes, until bubbly brown.
Remove from the oven and cool for several hours before slicing and serving with fresh cilantro.
