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Salsa Macha
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Salsa Macha

Salsa Macha

Think of this as a peanutty Mexican version of chili crunch. It's so damn good on everything. Like stirred into softened butter and smeared on grilled corn or a steak…for spicy avocado toast…drizzled on fried or scrambled eggs…mixed into sour cream for a quick dip.  Just use it!

Makes about a cup

Ingredients

  • ¾ cup neutral oil, like avocado or canola - just not olive
  • 2 cloves garlic, finely chopped
  • 3 tablespoons crushed red pepper flakes
  • 2-3 tablespoons chopped lightly salted roasted peanuts
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon minced chipotle pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt

Directions

  1. Heat the oil in a small saucepan over medium-low heat - you don't want it smoking
  2. Stir in the garlic and cook gently 1–2 minutes or until golden. But don't walk away cuz it can burn fast. And as soon as it's golden, remove from heat
  3. Add the red pepper flakes, peanuts, sesame seeds, vinegar, soy sauce, sugar, chipotle, oregano and salt. stir well to combine
  4. Let it cool a few minutes, then pour it into a jar or bowl. It'll thicken slightly as it cools
  5. Feel free to chop a few extra peanuts and stir them in after cooling if you want it chunkier

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