Welcome to my new favorite condiment – Salsa Macha. Well, sunflower seed salsa macha, because I want to give everyone with a nut allergy some options, too.
Salsa macha is a classic Mexican hot sauce, known for combining peanuts, sesame seeds, garlic and dried chilies into a fragrant, deeply spicy hot sauce similar to chili crisp. Of course, since the chillies are completely different, the flavor profiles are different, too, but the rich, salty, oil-based taste remains the same.
This salsa macha is milder in heat, easy to make in minutes, and stores in your fridge for months. I’ve also added one change to make it completely nut-free. It’s great in recipes, on top of soups, on toasts, or on any grain bowl. It’s my new condiment obsession and I can’t wait to get you on board, too.
Where is the best place to find dried chilies for salsa macha?
I get it, dried chilies are generally hard to find in certain parts of the US! I’m lucky to live in a neighborhood with lots of great international stores, and that would be my first recommendation for finding chilies. Just type in “international grocery stores” to Google Maps, and you’ll soon find one in your city.
And once you find your international grocer, you’ll have found a treasure trove. Sesame seeds by the pound (for pennies!), enough spices that you’ll never have to buy the overpriced McCormick seasonings again, and tons of international treats you’ll be dying to bring home. And of course, your chilies for this Sunflower Salsa Macha!
Equipment
Ingredients
- 1 cup avocado oil, divided
- 3-4 large garlic cloves
- 1/4 cup peanuts, see Note
- 1/4 cup sunflower seeds
- 2 New Mexican chilis, stems and seeds removed
- 2-3 Chipotle Morita chilis, stems and seeds removed
- 2 Arbol chilis, stems and seeds removed
- 1 large Ancho chili, stem and seeds removed
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
Instructions
- Add 1/2 cup of avocado oil to a small sauté pan. Peel the garlic cloves and halve them lengthwise and add them to the pan.
- Add 1/4 cup peanuts and 1/4 cup sunflower seeds. Place this pan over medium heat and bring the oil to a simmer, swirling often. Cook for 3-4 minutes, or until the peanuts and sunflower seeds are deeply golden and the garlic is browning.
- Turn off the heat and add the chilies, stirring to coat them in the oil. Let these cook in the residual heat of the oil until the oil is no longer simmering. Pour in the remaining 1/2 cup of avocado oil to help cool the mixture. Season with 1 teaspoon of salt.
- Let the mixture cool for a few minutes and then transfer it to a food processor. Pulse into a sauce. It will still have some texture to it, but that's a good thing.
- Carefully taste the salsa macha and add more salt to taste. Store in a glass container in the fridge. It will keep for about a month.
Comments
This tastes amazing! Didn’t have sunflower seeds so used pumpkin instead. Gorgeous color, flavorful heat, so good. Can’t wait to make the baked salad to go with it.
I’m so glad you liked it! Pumpkin seeds were a great move. Thanks so much for taking the time to leave a review 🙂
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