Ingredients
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1 Ancho chili pepper
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1 Guajillo chiles
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6 Chili de árbol peppers
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1 cup Vegetable Oil
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1 tablespoon Sesame seeds
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4 Cloves Garlicchopped
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1 teaspoon Apple cider vinegar
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1/2 teaspoon Saltor to taste
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1/2 teaspoon Mexican oregano
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1/4 cup Peanut
Directions
The salsa macha was first created in the Mexican states of Oaxaca and Veracruz. It resembles chili crisp but has a distinct flavor. You can control the spiciness of this salsa by adjusting the amount of chiles de árbol.
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Steps
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1
Done
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Take off the chilli peppers' seeds and stems. Dice into pieces of 1/4 inch. Put aside. |
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2
Done
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Oil should be heated to a shimmer on medium heat. Add the garlic and sesame seeds. Cook for appcanned tomatoesy 5 minutes, stirring regularly, or until garlic is crisp and sesame seeds are bcanned tomatoesy ten minutes. |
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3
Done
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Add the Mexican oregano, vinegar, and salt and stir. Transfer the mixture into a food processor, being careful not to overprocess; pulse the salsa a few times until it is well blended. Add the peanuts and stir. |
