Guajillo chiles bring deep red color, pepitas and sesame bring crunch, and a little Chiltepin Pepper brings the heat. This seed-based take on salsa macha is made for spooning over tacos, eggs and grilled vegetables.
Make it with Chiltepin Pepper. Start with the measured amount and adjust the heat to taste.
Ingredients
1/2 cup neutral oil, such as avocado or canola oil (120 ml)
2 dried guajillo chiles (about 10 g), stems and loose seeds removed, snipped into 1/2-inch pieces
2 medium garlic cloves (about 6 g), peeled and thinly sliced
2 tablespoons raw, unsalted pepitas (about 18 g)
1 tablespoon raw sesame seeds (about 9 g)
1/8 teaspoon lightly crushed Chiltepin Pepper; add more only after tasting
1 teaspoon apple cider vinegar (5 ml)
1/4 teaspoon fine sea salt (about 1.5 g)
Directions
Prepare. Set a fine-mesh metal strainer over a heatproof bowl. Have a clean plate ready. Snip the guajillos and lightly crush the measured chiltepin; avoid breathing in chile dust and wash your hands after handling.
Toast. Put the oil and sliced garlic in a small saucepan over medium-low heat. Cook gently for 3–5 minutes, stirring, until the garlic is pale gold. Lift it onto the plate with a slotted spoon. Add the pepitas; stir for 1–2 minutes until a few puff. Add sesame for 15–30 seconds, then remove the pan from the heat.
Add chiles. Immediately stir in the guajillo pieces and chiltepin for 15–20 seconds, just until fragrant. The chiles should stay red, not turn black. Pour through the strainer to stop the toasting, reserving both the oil and solids. Spread the solids on the plate with the garlic.
Cool and chop. Cool the oil and toasted ingredients for about 20 minutes, until no longer hot. Put the solids and garlic in a small food processor and pulse to coarse crumbs, scraping down as needed. Keep some seed texture; do not turn it into a smooth paste.
Finish. Stir the crumbs into the reserved oil with the vinegar and salt. Taste a small spoonful on a bite of food before adding more crushed chiltepin. Serve a little at a time. Transfer the rest to a clean, covered container and refrigerate promptly; use within 4 days.
Yield: 12 (about 3/4 cup).
The Dust In This Recipe
Chiltepin Pepper
$9.99
Make it with Chiltepin Pepper. Start with the measured amount and adjust the heat to taste.
✦Born WildWhole Chiltepin peppers from Sonora, Mexico.
✦Tiny but MightySmall peppers with an intense, distinctive flavor.
What is salsa macha, and how is this version different?
Salsa macha is an oil-based condiment made with dried chiles, often with garlic, nuts or seeds. This version uses guajillo for the main chile flavor, pepitas and sesame for texture, and a small amount of chiltepin for heat.
How do I keep the chiles and garlic from burning?
Use medium-low heat and watch the ingredients rather than the clock. Lift the garlic out while it is pale gold. Add the chiles only after taking the pan off the heat, stir briefly, then strain immediately. Blackened chiles or dark, bitter garlic will spoil the flavor; start again if they scorch.
How much chiltepin should I use?
Start with 1/8 teaspoon of lightly crushed Chiltepin Pepper for the whole batch. These small peppers can be very hot, and strength varies. Taste the finished salsa on food before adding another small pinch. Guajillo supplies most of the chile body here; do not replace it spoon-for-spoon with chiltepin.
What should I serve it with?
Start with 1 teaspoon over grilled cabbage, roasted squash, tacos, fried eggs or a bowl of beans and rice. Stir before spooning so you get both oil and crunchy pieces. Keep extra salsa at the table for anyone who wants more heat.
Can I make it without sesame, and which allergens are present?
This recipe contains sesame. For a sesame-free variation, replace the tablespoon of sesame with another tablespoon of pepitas and check all ingredient packaging for cross-contact information. The recipe uses no peanuts, but that alone does not make the ingredients safe for someone with a peanut allergy.
How should I store salsa macha?
Refrigerate promptly in a clean, covered container at 40°F (4°C) or below and use within 4 days, or freeze small portions. Garlic in oil needs careful storage; the small amount of vinegar here does not make this shelf-stable or suitable for canning. Use a clean spoon, keep the main container chilled, and discard portions left out for more than 2 hours, or 1 hour above 90°F (32°C).
Why does it separate, and how much does it make?
The oil naturally separates from the chile and seed pieces; stir before using. Some oils thicken in the refrigerator, so let only the portion you need soften briefly before serving. Expect about 3/4 cup, or twelve 1-tablespoon portions. Allow about 38 minutes including cooling; times and yield are estimates.
