Salsa Macha (Arbol Chilli Oil) is a traditional Mexican recipe for a classic infusion of chillies, garlic and peanuts in hot oil that's used as a condiment. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Arbol Chilli Oil (Salsa Macha).
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This is a classic and authentic Mexican chilli oil that adds a punch of heat and flavour to any meal. The main ingredient for this salsa recipe is chile de Arbol peppers, which gives this salsa a nice piquancy
Ingredients:
30g árbol peppers (about 50 chillies)
120ml of vegetable oil or olive oil
1 garlic clove
Salt to taste
4 tbsp roasted peanuts, without skins (optional)
Method:
In a medium-sized heavy-based frying pan over medium-high heat, toast the chillies, stirring constantly to ensure they toast evenly. This should take less than two minutes. Be sure to remove them before they start to burn. Set aside in a bowl to cool.
In the same pan, toast the peanuts, stirring frequently for even browning. This will take about 3 to 4 minutes. Remove from the heat and set aside to cool on a plate.
Combine the toasted chillies with half of the peanuts in a blender. Process until they look finely ground, and the peanuts have broken down into very small pieces. Transfer this ground chilli mixture to a heatproof bowl.
Using the same pan, heat the oil over medium heat. Once hot, add the sliced garlic and fry until golden (about a minute). Be careful not to let it burn.
Now, pour the hot oil and garlic mixture into the bowl with the ground chilli and peanut mixture. Add the remaining peanuts, season with salt, and stir until well combined.
You can also add other seeds, such as sesame or pumpkin seeds. Toast each type separately, just as you would the peanuts. Do not grind them—simply mix them in with the ground chillies before adding the oil.
This salsa takes a little time to mature and will taste better the next day. Additionally, the best part is that you can make as much as you want, as it lasts a long time in the refrigerator.
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