Salsa Macha - Spicy Mexican Chile Oil [Keto, Low-carb, Sugar-free, Gluten-free]
Salsa Macha
Keto | Low-carb | Sugar-free | Dairy-free | Gluten-free | Soy-free | Vegetarian
I thought it would be fun to share a piece of the MasterChef finale menu… Salsa Macha! Spicy, smoky, and crunchy, it’s one of my most favorite flavors in the world! Salsa macha is a spicy chile oil originally from Veracruz, Mexico, and traditionally made using oil, various dried chiles for smokiness, nuts and seeds for crunch, and blended to create a rich, nutty, flavorful upgrade to any meal. Use it as a spicy topping for everything from fried eggs, avocados, and tacos to roasted chicken, fish, or steak!
While it is generally known to have originated in Orizaba, Veracruz in Mexico, it’s exact roots are somewhat unknown. It is widely believed to have indigenous roots from the Tontonac people in Veracruz. Now it’s become a treasured salsa all over Mexico and the Southwestern U.S. Fun fact: It’s also one of the only Mexican salsas that doesn’t use tomatoes/tomatillos! What’s fun about this salsa, is you can really adjust it to your taste buds. Make it more or less spicy, more tangy, more nutty, or more sweet, just by adjusting the ingredients. So have fun with it!
*And don’t forget to read through the PRO TIPS for this recipe below!*
INGREDIENTS:
6 to 7 (75g) - Guajillo chiles (see PRO TIPS)
1 cup - Avocado oil
8 cloves - Garlic, peeled and smashed
⅓ cup (10g) - Chile de Arbol (see PRO TIPS)
¼ cup (38g) - Peanuts, unsalted (see PRO TIPS)
2 Tbsp - Sesame seeds
1 tsp - Apple cider vinegar (optional)
½ tsp - Sea salt
½ tsp - Mexican oregano
Macros per Serving
Servings: Makes about 8 oz of salsa (Serving size is 1 teaspoon)
Calories: 55.6
Protein: 0.59 g
Fat: 5.4 g
Net Carbs: 0.91 g
PRO TIPS:
Make sure to check out your local Latin supermarket for the best selection of Mexican dried chilies (plus so many more amazing ingredients). You can also find dried chiles in the International aisle of your grocery store, there just may be a limited selection.
Guajillo chiles have a mild, earthy, and smoky flavor. Alternatively, you could use Ancho chiles instead, if they are usually easier to find.
In this recipe, it's the chile de arbol that really brings the heat! So feel free to increase or decrease the amount of the arbol, depending on your desired spice level.
Although peanuts and pumpkin seeds are traditionally used, almonds, and sunflower seeds can all be added for even more nuttiness and depth of flavor! Or mix and match! Don’t like (or can’t eat peanuts)? Just swap them out for almonds or cashews.
Reminder: Make sure you are using a timer with this recipe. This salsa cooks very quickly, and the dried chilies can burn very easily. If they do burn, it can make the salsa too bitter. So make sure to pull out the chilies exactly as written in the directions.
For a sweet upgrade, you can add a teaspoon of sugar (or sweetener) to salsa macha! Feel free to try it with or without sweetener.
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Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
Start by removing and discarding the stems and seeds from the Guajillo chiles, and set the chiles aside. Then get everything else measured out and ready to go, as things happen pretty quickly in this recipe. Warm up a large skillet over medium-high heat, and add in the avocado oil. Once the oil is hot, add the garlic to the pan and fry for 30 to 60 seconds, or just until the cloves turn light brown around the edges. Use a slotted spoon to remove the garlic from the oil, and place the cloves directly into a blender. Set the blender aside. Lower the heat to medium, and add the Guajillo chiles to the pan. Stir the chiles in the oil for about 15 seconds, or just until they become fragrant. Add in the chiles de arbol, and continue frying the peppers for another 30 seconds. Immediately remove the peppers from the oil with a slotted spoon, and place them into the blender. Then pour about 90% of the leftover oil from the pan into the blender.
Place the pan (with the remaining ~10% of oil) back over medium heat, and add in the peanuts. Saute the peanuts for 60 seconds, or just until they turn light brown in color. Add the sesame seeds to the pan and stir continuously for 30 more seconds. Pour the nuts and seeds, along with any oil, into a small bowl and set aside.
To the blender, add the vinegar (if using), salt, and oregano, and blend everything together until the mixture is ALMOST smooth - some texture is recommended. You may need to use a spatula to scrape down the walls of the blender halfway through, to ensure an even blend. Next, add in the nut and seed mixture, and pulse the blender 2 to 3 times just to gently break up the peanuts (you want to see visible pieces of peanuts, which adds a great texture). Pour the salsa macha into an open jar and let it cool before storing it, sealed, in the fridge for up to one month.
