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bowl of Macha Sauce
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Salsa Macha Recipe

Salsa Macha Recipe is an infused Mexican hot chile oil with garlic, chillies, peanuts and pumpkin seeds (pepitas).
Prep Time10 minutes
Cook Time25 minutes
Course: Condiments
Cuisine: Mexican
Servings: 8 people
Calories: 72kcal

Ingredients

  • 1 oz. chile de arbol 30 grams
  • 1/2 oz. Costeno chile 5 grams
  • 1 ancho chile 5 grams
  • 2 cups vegetable oil
  • 10 garlic cloves
  • ¼ cup peanuts
  • 1/3 cup pumpkin seeds
  • 1 teaspoon Mexican salt

Instructions

  • In a saucepan, combine garlic and oil over medium low heat.
  • As soon as the garlic turns golden brown, remove the garlic from the oil with a slotted spoon or a kitchen spider.
  • Add the peanuts to the oil and cook until golden brown.
  • Remove from the oil with a slotted spoon or a kitchen spider.
  • Reduce the heat to low and add the pumpkin seeds.
  • As soon as the seeds start to change color, remove from the oil.
  • Remove the stems and seeds from the chile peppers.
  • Now add the chiles and fry them in the oil on medium high heat for about 5-10 minutes, until they start to soften.
  • Let the oil, garlic, peanuts and pumpkin seeds cool for 10-15 minutes.
  • Add garlic, peanuts and seeds to a food processor and pulse until the ingredients are well grinded.
  • Add the oil and puree until everything is well combined and smooth.

Notes

Keep a close eye when frying the garlic, peanuts and pepitas. They can burn quickly if you are not careful.
Remove the seeds from the dried chilies for a milder Macha Sauce.

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 300mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2098IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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