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Crispy Peanut Salsa Macha
Originating from Veracruz, this rich Mexican condiment is about to become your new favorite topping. We're talking about a highly textured chili crisp packed with toasted peanuts, golden sesame seeds, and fiery chiles de árbol. It brings an incredible crunch and a deep, smoky heat to whatever you're eating. You'll want to spoon it generously over morning eggs, spread it on sandwiches, or toss it with warm noodles for a quick dinner upgrade. It's surprisingly simple to make at home and packs a massive punch of flavor.
Equipment
- Skillet
- Blender
Ingredients
- 1½ cups (355 ml) canola oil
- ⅓ cup (50 g) peanuts
- 4 garlic cloves, sliced
- 1 tbsp (10 g) sesame seeds
- 20 chiles de árbol, stemmed
- 2 tbsp (30 ml) cider vinegar
- 2 tbsp (25 g) piloncillo or light brown sugar
- 1 tbsp (15 g) salt
Instructions
- 1Warm the canola oil in a heavy-bottomed skillet over medium heat until it begins to shimmer. Add the peanuts and cook for about 2 minutes until they're slightly toasted.
- 2Transfer the cooked peanuts to a paper towel-lined plate to drain. Cook the sliced garlic in the hot oil using the same method, then move it to the paper towel alongside the peanuts. Watch the garlic closely so it doesn't burn and turn bitter.
- 3Carefully pour out and discard the remaining oil from the skillet, then place the pan back on low heat. Add the sesame seeds and toast them gently, stirring frequently until they reach a light golden brown color. Transfer them to a blender or food processor.
- 4Return the skillet to the stove and lightly toast the stemmed chiles de árbol for 2 minutes until they become crisp. Proper toasting releases their essential oils for a deeper flavor.
- 5Add the toasted chiles to the blender with the sesame seeds. Drop in the drained peanuts, garlic, cider vinegar, brown sugar, and salt. Pulse the mixture until everything is finely chopped and well mixed.
Notes
- Storage: Keep the salsa in an airtight container in the refrigerator for up to 2 weeks.
- Serving: Spoon this spicy condiment over tacos, sandwiches, or warm pasta dishes.
- Prep tip: Make sure your chiles de árbol are fully stemmed before toasting so you don't end up with woody pieces in your salsa.
Recipe Details
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