If you or someone at home loves a true fiery condiment, you have found your match. This is a very hot sauce. Hence the name “Salsa Macha”. I have tried 2 different versions of the same name, one in the State of Veracruz, where it is made using dried chipotle peppers and occasionally with the addition of peanuts. But this sauce is more common in the State of Michoacán where they use árbol peppers. One of my sisters likes spicy sauces and she adds sesame seeds to this sauce.
Spicy Sauce with Árbol Pepper and Oil, and Fresh Serrano Sauce
If you follow the process you will see that this salsa is very similar to the Szechuan Hot Pepper Oil. I like to use just a few drops of meats or over scrambled eggs.
It lasts for weeks in your refrigerator.
How to make Salsa Macha
Instructions:
- With the help of your kitchen scissors cut off the stems and remove the seeds from the peppers. (Please check the ingredients list below)
- Heat the oil over a medium heat in a large skillet.
- Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the number of peppers toast the peppers in batches.
- Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
- Process for a few seconds just to crush the peppers and place in a glass jar. Add some of the leftover oil to cover the mixture and it is ready to eat. It tastes better the next day and the good part is that you can make as much as you want since it lasts a long time in the fridge.
Green Salsa Macha – Spicy Sauce
When in a hurry and in need of a hot salsa great for grilled meats or just too spicy up your dish this is a quick fix.
Instructions:
- Place all ingredients in your blender, process until smooth and you are done. Add 1 or 2 tablespoons of water in case it needs more.
Yes, Just one step. And you have a fresh spicy salsa that will last a couple of days in an airtight container in your fridge.
Salsa Macha
Ingredients
- 1 ounce árbol peppers
- 1/3 cup of vegetable oil
- 1 large clove of garlic or 2 small ones
- Sea salt to taste
Green Salsa Macha
When in a hurry and in need of a hot salsa great for grilled meats or just to spicy up your dish this is a quick fix.
More than a recipe this is just a procedure
- Grab some 6 or 8 Serrano Peppers chopped.
- 1/2 cup of chopped cilantro
- 2 small garlic cloves
- Salt to taste
- 1/4 cup of water
Instructions
- With the help of your kitchen scissors cut off the stems and remove the seeds from the peppers.
- Heat the oil at a medium heat in a large skillet.
- Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the amount of peppers toast the peppers in batches.
- Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
- Process for a few seconds just to crush the peppers and place in a glass jar. Add some of the leftover oil to cover the mixture and it is ready to eat. It taste better the next day and the good part is that you can make as much as you want since it last a long time in the fridge.
Green Salsa Macha
- Place all ingredients in your blender, process until smooth and you are done. Add 1 or 2 tablespoons of water in case it needs more.
- Yes, Just one step. And you have a fresh spicy salsa that will last a couple of days in an airtight container in your fridge.
¡Buen provecho!
Mely,
More recipes:
Roasted Red Jalapeño Salsa Recipe
Beef Tongue in Salsa Verde
Thank you for the easy and great recipe! I had a Mexican friend who made this delicious spicy chili oil for me, and I missed it (and her) so much! I made this with half the peppers that the recipe called for, and therefore halved all of the ingredients in your list. However, I found that it left me with not enough oil to cover my ground chilis. If using half the peppers, I would still recommend using 1/3 cup of vegetable oil.