Salsa Macha Recipe

Recipe By Slurrp

Salsa Macha is a traditional Mexican condiment made with dried chilies, garlic, nuts, and oil. It is a versatile and flavorful sauce that adds a spicy kick to any dish. The chilies are toasted to bring out their smoky flavor, then blended with garlic and nuts to create a rich and slightly chunky sauce. Salsa Macha can be used as a dip for tortilla chips, a topping for tacos or grilled meats, or even mixed into soups and stews for an extra layer of heat and depth of flavor.

4.7
10 Rating -
Rate
Non Vegdiet
1hr 1minstotal
30minsPrep
30minsCook
1hr 1m.total
30m.Prep
30m.Cook
Salsa Macha
plan
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ingredients serve

Ingredients for Salsa Macha Recipe

  • 3.50 Ed Chilies
  • 2 cloves Garlic Cloves
  • 1/4 cup Oil
  • 0.13 cup Nuts
  • As required Salt To Taste

Directions: Salsa Macha Recipe

Cooking Directions

  • STEP 1.Heat a dry skillet over medium heat and toast the dried chilies until fragrant, about 1-2 minutes per side.
  • STEP 2.Remove the stems and seeds from the chilies and tear them into smaller pieces.
  • STEP 3.In the same skillet, heat the oil over medium heat and add the garlic cloves. Cook until golden brown, about 2-3 minutes.
  • STEP 4.Add the torn chilies and nuts to the skillet and cook for another 2-3 minutes, stirring occasionally.
  • STEP 5.Transfer the mixture to a blender or food processor and blend until smooth. Add more oil if needed to achieve the desired consistency.
  • STEP 6.Season with salt to taste and let the salsa macha cool before transferring it to a jar or container.
  • STEP 7.Store in the refrigerator for up to 2 weeks.
  • STEP 8.Serve as a dip, topping, or ingredient in various dishes.

Cooking Tips

  • You can use a combination of dried chilies, such as arbol, guajillo, and pasilla, to customize the heat level and flavor of the salsa macha.
  • Toasting the chilies and nuts enhances their flavors and adds depth to the salsa macha.
  • Adjust the amount of oil to achieve your desired consistency. More oil will result in a smoother sauce.
  • Feel free to experiment with different nuts, such as almonds or peanuts, to add a unique twist to the salsa macha.

Storage and Serving

  • Store the salsa macha in a sealed jar or container in the refrigerator.
  • Serve it as a dip with tortilla chips or as a topping for tacos, grilled meats, or roasted vegetables.
  • You can also mix it into soups, stews, or marinades to add a spicy kick and depth of flavor.
  • Remember to adjust the amount of salsa macha according to your desired level of spiciness.
Nutrition
value
1704
calories per serving
168 g Fat27 g Protein25 g Carbs27 g FiberOther

Current Totals

  • Fat
    168g
  • Protein
    27g
  • Carbs
    25g
  • Fiber
    27g

MacroNutrients

  • Carbs
    25g
  • Protein
    27g
  • Fiber
    27g

Fats

  • Fat
    168g

Vitamins & Minerals

  • Calcium
    536mg
  • Iron
    11mg
  • Vitamin A
    199mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    19mg
  • Copper
    1mcg
  • Magnesium
    384mg
  • Manganese
    46mg
  • Phosphorus
    504mg
  • Selenium
    28mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp