Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I know all of you spicy food lovers out there are going to fall in love with this salsa. While it doesn’t offer much heat, it makes up for it with a delicious savoriness that will add some zip and zing to all sorts of meals. You can, of course, up the heat factor to your own desire. You’ll find variations of them all over Mexico in terms of ingredients and cooking method, varying from region to region and cook to cook. Crushed peanuts are traditional, though some recipes call for other nuts and even seeds. What’s great about it is not just the flavor, but the crunchy element it offers, with it’s dark sludge of crispy bits, a bit like a cross between a chili oil and a chili paste. I offer a number of possible ingredient variations in the Recipe Notes and Tips section below. I recently made a chili crisp recipe with more traditional Asian ingredients, and salsa is macha is actually quite similar in appearance and preparation, though with quite a different flavor. Both are outstanding. Let’s talk about how to make salsa macha, shall we? Next, add the peanuts, garlic, sesame seeds and oil in a medium pot or large saucepan. Heat the pot to medium-high heat and cook for 5 minutes, or cook until the garlic starts to to crisp up and the seeds turn golden brown. Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don’t over-process the salsa macha, as you want to have nice crispy bits, not a puree. That’s it, my friends! I hope you enjoy your salsa macha! It really is crazy delicious. Let me know how you wind up using yours. Send pics! Boom! Done! Salsa macha is pretty easy to make, isn’t it? I love this stuff. It is packed with flavor! This recipe makes about 2.5 cups, though you can easily upscale it. Serve it on crusty bread as a dinner side or a snack. Spoon it over all of your favorite Mexican dishes like street tacos or burritos, tortas, enchiladas, chorizo con huevos or huevos rancheros and so much more. I love drizzling some over pizza. So good!
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