Salsa macha or Chili crunch
Salsa macha, AKA chili crunch is so delicious and you can use it to prepare a lot of easy savory dishes.
So prepare one batch and you will have fun using this salsa in so many different ways!
You can watch the live stream with step by step instructions here: https://kittch.com/Lupita-Balderas-Chavez/streams/Salsa-negra?refCode=LUP449
Ingredients
2 cups extra virgin olive oil
2 ancho peppers, seeded
2 guajillo peppers ( AKA cascabel), seeded
1 pasilla pepper, seeded
4-5 árbol peppers
1/4 cup peanuts
2 tbsps raw sesame seeds
4-5 garlic cloves, sliced
1/2 tsp Mexican dried oregano
1-2 tbsp apple cider vinegar
1-2 tbsps sea salt
Optional
1 tsp cocoa nibs
2 tbsp brown sugar or chocolate
Preparation
Procedure
1.- Cut the dried peppers in small stripes, about 1/2 inch. Set aside.
2.- In a small pot at medium high heat put the olive oil, peanuts, garlic and sesame seeds until the garlic and sesame seeds start to golden. 4-5 minutes approximately. Remove from heat.
3.- Add the dried peppers and let it cool down for about 10 minutes.
4.- In a food processor or blender add the vinegar, oregano, sea salt and the mix with the peppers and oil. Pulse the food processor several times until the peppers are smaller in size and all the other ingredients blended together.
5.- Pour the salsa in a glass jar and let it cool down. I normally don't refrigerate this salsa, but you can if you want to, but take the salsa out of the fridge 1 hour before you will use it.
If you like this salsa, you will find enough ideas on how to use it, I can't get enough of it!
Enjoy!
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