Sauces & stocks
Chile Macha Salsa
Oil infused with dried chilies, garlic and seeds to serve with snacks.
VegetarianVeganGluten-free
Ingredients
- 6 dried árbol peppers
- 2 morita peppers
- 4 garlic cloves
- 50 g unsalted peanuts
- 30 g sesame seeds
- 200 ml oil
- 1 teaspoon salt
Step-by-step
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- Put the oil, garlic and peppers in the mixing bowl and sauté 8 min/120°C/speed 1, being careful not to burn them.
- Add the peanuts and sesame seeds and cook 3 min/120°C/speed 1.
- Let cool slightly and blend 15 sec/speed 5, keeping some texture with chunks.
- Adjust the salt and store in a clean jar covered with oil.
Tips
- Watch the cooking closely, as the peppers burn quickly and turn bitter.
- Store the chile macha refrigerated for up to two weeks, covered with oil.
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