Salsa Macha (Morita Chilli Oil Salsa)

There are many types of spicy salsas in Mexico, we obsess with chillies that we seem to have a big imagination to create a new salsa every day. I have to confess that I am one of those people and I love spicy salsas and my favourite is this salsa with morita chillies.

Salsa Macha is originally from Veracruz, but the first time I tried it was in Ensenada, my home town, where a very clever lady sells them and she has become very popular with this salsa.

It is different than the common salsas you know, a common salsa would be a bit watery, but a salsa macha is oily, that is because its main ingredient is vegetable oil, I like to do it with morita chillies because they are sweeter, but you can also use arbol chillies.

Makes around 2 cups of salsa

Prep 5 min

Cook 10 min

Ingredients

  • 20 dried morita chillies or arbol chillies
  • 3 tbsp sesame seeds
  • 1 tbsp salt
  • 2 tbsp peeled peanuts
  • 2 cups vegetable oil

Method

  1. Heat 1 cup of oil in a frying pan, add the morita chillies and fry for around 7 min stiring constantly to prevent the chillies to burn.
  2. Once they start changing colour take them out of the oil and put them in a blender. Set aside. Wait for the oil to cool down a bit.
  3. In the mean time, roast the peanuts and sesame seeds on a frying pan. Heat a frying pan, add peanuts and sesame seeds, no need to add oil of anything. Roast them for around 5 min, mixing continuously so they roast evenly.
  4. Then add the peanuts and sesame to the chillies. Add the oil, the one in the frying pan and the other cup, add the salt and blend everything until getting  a smooth consistency.
  5. Keep it in a sterilised jar. Store it in the cupboard. Eat it within 3 months from the date it was made.
  6. I sometimes make some to give as a little present. I put some in a jar, put a ribbon and a little wooden spoon and I give them to my friends.
  7. Enjoy it with everything.

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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