Salsa Macha is made out of dried peppers that are gently fried and then grinded to form the sauce. Some versions use Arbol, Morita, or Serrano peppers, while others use a mixture of Morita and Chipotle. Variations include the addition of peanuts and garlic cloves. This salsa is very popular in the central part of the State of Veracruz, and for many years Morita peppers were only known in the States of Puebla and Veracruz, but nowadays you can even find them over seas sold by specialty stores or online.
Morita peppers are a type of jalapeno pepper that have been dried and slightly smoked. In Veracruz and Puebla, they are also known as “Chipotle Mora”. They are a dark and wrinkled peppers resembling the color of a prune, with spiciness similar to that of the Chipotle, but with a slightly sweet flavor. This is one of my favorites salsas, and it last for months in the fridge!
MAKES 2/3 CUP OF SALSA
- 4 tablespoons vegetable oil*
- 12 morita peppers, cleaned and seeded
- 4 small garlic cloves (or 2 large)
- 1 cup of hot water
- Salt to season
· Some cooks prefer to make this sauce using olive oil, and sometimes I use half vegetable oil and half olive oil.
1. Heat oil in a skillet over medium heat. Add the peppers and garlic cloves and fry. Peppers will inflate when ready. This step is quick, so make sure not to burn the peppers to avoid a bitter tasting salsa.
2. Remove peppers and garlic cloves, place in a bowl with the cup of hot water, and let them soak for about 8-10 minutes.
3. Place in a blender with about ½ of the soaking water and the oil where the peppers and garlic were fried. Process until you have a rather grainy textured salsa. Season with salt and enjoy!
It last for months in the fridge, but you will definitely finish it before it goes bad. I like to enjoy it over fried eggs, meats, or even as a midday snack over a charred corn tortilla.
Provecho! And if you make it, please come back to let me know if you like it.