Salsa Macha

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.

Course Salsas

Cuisine Mexican

Keyword salsa macha, salsa para pozole, spicy sauce with arbol pepper and oil, and fresh serrano sauce

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1 teaspoon each)

Calories 45kcal

Author Mely Martínez

Ingredients

1 oz. árbol peppers (30 grams about 50 peppers)
⅓ cup of vegetable oil
1 clove garlic
Salt to taste

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.

Nutrition