SALSA MACHA RECIPE
Salsa Macha is a delicious salsa/sauce originating from the coast of the Gulf of Mexico. It's an amazing sauce and won't last long!
Ingredients
- 2 large mulato chile peppers*
- 2 large guajillo chile peppers*
- 5-6 chile de arbol peppers*
- 1/4 cup peanuts
- 4-6+ garlic cloves chopped
- 1 tablespoon sesame seeds
- 2 cups olive oil
- 1 teaspoon apple cider vinegar
- Salt to taste I use 1/2 teaspoon
- 1/2 teaspoon oregano
- 1 tablespoon brown sugar
Instructions
*Alternatively you can use any fresh or dried chiles you have on hand, goat horn peppers, cayenne peppers, or even super hot peppers like Ghost peppers if you want a really hot salsa.
Remove the stems and most of the seeds from the mulato, guajillo and chiles de arbol or other peppers by (slicing them or cutting them in half with scissors). Wear gloves to keep hands from burning, especially if using really hot peppers. Dice them into small pieces. To the oil, add peanuts, garlic, and sesame seeds in a sauce pot. Cook for 5 minutes on medium-high heat, or until the garlic crisps up and the seeds start to turn golden brown. Remove from heat and stir in the chili pepper bits, let cool. Add vinegar, salt and Mexican oregano, and sugar, then put into a blender or food processor and pulse until it is just blended (don't overdo it, you want to preserve the crispy bits!) Enjoy right away, or pour into a glass container with a lid and store in the refrigerator.
This amazing salsa is great on everything including tacos, burritos, sandwiches, wraps, burgers, avocado toast or even over plain rice!
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Learn a little more about the three chiles in this recipe: 
Guajillo chile peppers are very common to Mexican cooking,
and are the workhorse of chiles with a lot of dazzle. Guajillo chile pods grow to 4-6" long with thin flesh and shiny reddish brown color. They have a very distinctive sweet heat flavor, and are wonderful in this salsa macha recipe.
Chile de Arbol are a favorite in Mexican cuisine because of their bold heat and subtle, natural smoky flavor. They originated in Chihuahua, Mexico and dry well with good red color for use as wreaths or other decorative items. Fresh pods can be pureed to make a sauce for chips or to season the pork filling for tamales. When left whole, they can add great flavor to oils and vinegar. Toasted pods can be ground into a powder to season red chile sauces or to create a spice rub.
Mulato Isleño - A wonderful mild chile with a sweet flavor. It is slightly larger and sweeter than the Poblano. It matures to a rich chocolate brown and is sometimes called chocolate poblano. Mulatos can be used in both the immature and mature stage and uses include making rellenos, salsa, roasting, and drying. The dried Mulato is an essential ingredient in authentic mole sauce.
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