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
- 20 dried morita chillies or arbol chillies
- 3 tbsp sesame seeds
- 1 tbsp salt
- 2 tbsp peeled peanuts
- 2 cups vegetable oil
- 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.
- 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.
- 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.
- 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.
- Keep it 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 in a jar, put a ribbon and a little wooden spoon and I give them to my friends.
- Enjoy it with everything.