Salsa Macha - Spicy Salsa with Peppers and Peanuts

This really tasty salsa combines nutty, spicy, and tart flavors to produce a crunchy salsa that is even better than the sum of its parts. Easy and quick to make, it goes great with grilled meats and poultry, roasted vegetables, and alone as a dip for corn chips and raw vegetables.

5 from 1 vote

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Course: Antijitos, Condiment, Dip, Sauce

Cuisine: Mexican, Veracruzano Mexican

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender
Skillet or wok
Pint container with lid

Ingredients

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

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Instructions

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.

Notes

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.

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