Salsa macha recipe or chili crunch recipe

 Salsa Macha AKA Chili Crunch

In my house we love salsa and most of the times we have a little bowl of freshly made salsa on our table, being red (tomatoes) and green (tomatillos) the more popular. 

Recently I got hook on "Salsa macha" or "Chili Crunch",  I love ceviche and several Mexican restaurants serve ceviche with this kind of salsa that is very popular in the state of Veracruz, where this salsa is originated and here in the US most people know it as chili crunch. 

When I first saw it, I thought that it was hot oil, the one that is very popular on Chinese restaurants, but when I tried it the burst of different flavors made me realize it was something new to me.

I think salsa macha is the Mexican vegetarian version of pesto, pesto is made with olive oil, fresh basil, parmesan cheese, garlic and pine nuts(or other kind of nuts) and this salsa is made with olive oil, dried peppers, garlic, peanuts ( or any kind of nut)  sesame seeds and other condiments. Pretty similar right? Or maybe is just me, LOL.

If you want to give it a try to this salsa you can watch a livestream video where I prepare the salsa step by step on KITTCH. Click HERE

This is the recipe that I came up with, you can always made this recipe with any vegetable oil, you can switching the peppers for the ones you like more and your favorite nuts. 

Salsa Macha

Ingredients:

2 cups extra virgin olive oil

2 chiles anchos, seeded

2 chiles guajillo o cascabel, seeded

1 chile pasilla, seeded

4-5 chiles de arbol 

1/4 cup peanuts

2 tbsps raw sesame seeds

4-5 garlic cloves, sliced

1/2 tsp Mexican dried oregano

1-2 tbsp apple cider vinegar

1-2 tbsps sea salt

Optional

1 tsp cocoa nibs

2 tbsp brown sugar or chocolate

Procedure

1.- Cut the dried peppers in small stripes, about 1/2 inch.  Set aside.

2.-  In a small pot at medium high heat put the olive oil, peanuts, garlic and sesame seeds until the garlic and sesame seeds start to golden. 4-5 minutes approximately. Remove from heat. 

3.- Add the dried peppers and let it cool down for about 10 minutes. 

4.- In a food processor or blender add the vinegar, oregano, sea salt and the mix with the peppers and oil.  Pulse the food processor several times until the peppers are smaller in size and all the other ingredients blended together.  

5.-  Pour the salsa in a glass jar and let it cool down.  I normally don't refrigerate this salsa, but you can if you want to, but take the salsa out of the fridge 1 hour before you will use it. 

If you like this salsa, you will find enough ideas on how to use it, I can't get enough of it! 

Enjoy! 

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