Salsa Macha, aka “Brave Sauce,” is a very distinct salsa from Veracruz. It nicely reflects the many immigrants who have come into Mexico through that warm southern gateway. What’s especially interesting is that it doesn’t use tomatoes, but instead combines the olive oil and garlic of Spain with the dried chilis, nuts, and seeds of Mexico. The result, when vinegar is added, is a crunchy-tart-spicy salsa that is as unique as it is delicious, especially on grilled or roasted meats and vegetables.
Salsa Macha – Spicy Salsa with Peppers and Peanuts
- Food Processor or blender
- Skillet or wok
- Pint container with lid
- 1½ cups Olive oil
- ½ cup Unsalted peanuts (or walnuts and/or pecans)
- 4 cloves Garlic, peeled
- 2 oz Dried Chipotles chilis, stems and seeds removed (or 3 canned in Adobo, seeded, rinsed and patted dry)
- 2 tbsp Sesame seeds
- 1 tsp Kosher salt
- 1 tbsp Brown sugar
- 3 tbsp White vinegar
- Fry Nuts & Vegetables – Heat oil in a large skillet over medium heat. When oil just about to smoke, add peanuts and garlic and stir-fry for a quick 30 seconds to lightly brown peanuts. Quickly add sesames seeds and chipotles and stir fry for about another minute to lightly toast the chilis.
- Complete Salsa – Remove pan from heat and pour everything into a food processor or blender. Add salt, sugar, and vinegar. Blend until almost smooth but slightly textured. Let cool before serving.
- Salsa has more depth if dried chipotles are used but it is perfectly acceptable to used canned if dried are too difficult to obtain.
- Salsa can be refrigerated in a sealed container for a few weeks before flavor begins to decline.
- After a while, the solids will sink to the bottom leaving a richly flavored oil to enliven other dishes.