Salsa Macha

Name: Salsa Macha
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 1 1/2 cups olive oil; 1/2 cup raw unsalted peanuts; 4 garlic cloves; 2 tablespoons sesame seeds; 2 ounces dried chipotle chiles (stemmed and seeded, about 1 1/2 to 2 cups); 1 teaspoon kosher or sea salt (or to taste); 1 tablespoon brown sugar (or to taste); 3 tablespoons white distilled vinegar

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Prep Time: 10 minutes

Cook Time: 2 minutes

Total: 12 minutes

Servings: 3

Author : Pati Jinich

chipotle macha mexican

Ingredients

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1 1/2 cups olive oil1/2 cup raw unsalted peanuts4 garlic cloves2 tablespoons sesame seeds2 ounces dried chipotle chiles (stemmed and seeded, about 1 1/2 to 2 cups)1 teaspoon kosher or sea salt (or to taste)1 tablespoon brown sugar (or to taste)3 tablespoons white distilled vinegar

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Instructions

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Step 1

Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.

Step 2

Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.