---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :hot_pepper: Salsa Macha

![Salsa Macha][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3 cups | 3 minutes |

## :salt: Ingredients

- :oil_drum: 1 cup canola oil
- :olive: 1 cup olive oil
- :hot_pepper: 57 g dried arbol chiles
- :hot_pepper: 21 g morita chiles
- :garlic: 15 cloves garlic
- :sake: 0.5 cup sesame seeds
- :peanuts: 0.25 cup unsalted peanuts
- :salt: 1 Tbsp salt

## :cooking: Cookware

- 1 medium saucepan
- 1 tongs or a slotted spoon
- 1 large bowl
- 1 high-speed blender

## :pencil: Instructions

### Step 1

In a medium saucepan over medium heat, add and heat the canola oil and olive oil.

### Step 2

Add the dried arbol chiles and cook briefly, until the chiles turn bright red ans soften slightly, about 3 minutes.

### Step 3

Using tongs or a slotted spoon, transfer the chiles to a large bowl. Repeat with the morita chiles and garlic cloves.
Let the oil cool completely.

### Step 4

In a high-speed blender, add the arbol chiles, morita chiles, garlic, and sesame seeds, unsalted peanuts, salt, and
cooled oil.

### Step 5

Blend until smooth.

### Step 6

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-macha.jpg>