There are many types of spicy salsas in Mexico, we are obsessed with chillies that we seem to have a big imagination to create a new salsa every day.
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.
- 15 dried morita chillies (or arbol chillies)
- 1/2 cup sesame seeds
- 1/4 cup peeled peanuts (optional)
- 1/2 tbsp salt
- 1 cup vegetable oil
- Heat the oil in a sauce pan, add the morita chillies and fry for around 5 min stiring constantly to prevent the chillies to burn. Add the peanuts and half of the sesame seeds.
- Once they start changing colour, turn the heat off and set aside. Wait for the oil to cool down completely and place everything in a blender (I use my nutribullet) add salt and blend.
Pour your salsa macha in a sterilised jar. Store it in the cupboard. Eat it within 3 months from the date it was made.
I sometimes make some to give as a little present. I put some salsa macha in a jar, put a ribbon and a little wooden spoon and I give them to my friends.
Enjoy it on top of fried eggs or nice barbacoa tacos or with anything you fancy!