Salsa Macha

This is my go to hot sauce. It’s spicy, crunchy, smokey, and just absolutely fucking delicious. It goes great on eggs, avocado toast, rice, and really anything. Salsa macha is basically a Mexican style chili crisp.

INGREDIENTS

Yield: About 3 cups

• 2 cups AVOCADO OIL or EVOO

• 8 dried ancho chiles, stems and seeds removed

• 4 dried morita or pasilla chiles, stems and seeds removed

• 2 dried chiles de árbol, stems and seeds removed

• 6 garlic cloves, peeled and sliced

• ⅔ cup roasted peanuts (i like to use cashews sometimes)

• 2 tablespoons white sesame seeds

• 1 tablespoon rice wine vinegar, white wine vinegar or white vinegar

• 2 teaspoon honey or maple syrup

• Sea salt, to taste

PREPARATION

Step 1

Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes. Spoon out garlic with a slotted spoon; save for another use or discard. Add peanuts (or cashews) to oil and simmer until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30–60 seconds. Transfer to baking sheet with peanuts. Repeat with ancho chiles, then chiles de árbol. Let oil cool slightly.

Step 2

Transfer peanuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil and purée until peanuts and chiles are finely chopped, about 1 minute. Add maple syrup, vinegar, and season salsa with salt and let cool. Once cooled properly and stored in an airtight container salsa can last up to two months.