Salsa Macha is a true gem of Mexican cuisine, especially well-known in the region of Veracruz, though its popularity has spread throughout the country. Its unique flavor comes from the combination of dried chiles, seeds, and oil, making it the perfect accompaniment for meats, tacos, seafood, and even eggs or vegetables.

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Ingredients:

Salsa Base:

• 1 cup vegetable oil (you can use olive oil, peanut oil, or a mix)

• 10 dried chiles (such as chile de árbol, morita, or a combination, depending on your taste)

• ¼ cup unsalted, peeled peanuts

• 2 tablespoons sesame seeds

• 3 garlic cloves (with or without skin)

• ¼ cup almonds or walnuts (optional)

Seasonings:

• 1 teaspoon salt (or to taste)

• ½ teaspoon sugar (optional, to balance the flavors)

• 1 teaspoon white vinegar or apple cider vinegar (optional, for a touch of acidity)

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Instructions:

1. Prep the ingredients:
Clean the dried chiles, removing seeds and stems if you want a milder salsa.
Peel the garlic cloves if you prefer to use them without skin.

2. Fry the ingredients:
Heat the oil over medium-low heat in a deep pan or skillet.
Add the garlic and fry until golden but not burnt. Remove and set aside.
Add the peanuts, almonds (if using), and sesame seeds. Lightly fry until aromatic. Remove and set aside.
Lastly, quickly fry the dried chiles for about 10–15 seconds. Be careful not to burn them, as it can make the salsa bitter.

3. Blend or grind:
Place the fried ingredients (chiles, garlic, peanuts, seeds, and almonds) into a blender or food processor.
Add the salt, sugar, and vinegar (if using).
Slowly pour in the hot oil while blending.
For a chunkier salsa, use a mortar and pestle (molcajete) or pulse lightly in the processor.

4. Adjust and store:
Taste and adjust the salt or acidity to your preference.
Let the salsa cool completely, then store it in a clean glass jar with a tight lid.

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Tips for the Perfect Salsa Macha:

• Oil: Use a neutral oil if you want the chiles and seeds to shine in flavor.

• Chile variety: Mix different types of dried chiles to experiment with spiciness and flavor complexity.

• Storage: This salsa can last several weeks in the fridge if stored properly and kept covered with a layer of oil to prevent oxidation.

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Uses for Salsa Macha:

• Drizzle over tacos, quesadillas, fried eggs, soups, or stews.

• Mix with sour cream or mayo for a milder dip or dressing.

• Serve as a topping for grilled meats or seafood.

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Nutritional Information (per tablespoon, approx. 15 g):

• Calories: 90–100 kcal

• Carbohydrates: 2–3 g

• Protein: 2 g

• Fats: 9–10 g (mostly healthy fats from oil and seeds)

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Homemade Salsa Macha is a true treasure that adds heat and bold flavor to any dish. Make it at home and discover why it's a beloved favorite in Mexican kitchens. 🌶✨