Macho/macha in Spanish means brave. And this is truly a salsa for the brave... it's fiery but so addictive that you'll want to ignore your blazing tastebuds as you reach for *justonelastbite*. This feisty salsa is easy to make and conveniently, it goes with everything! I keep it around in the fridge because who knows when the urge will strike to dip a few tortilla chips into it to go with a cold beer?! Or to have it over eggs, or simply with a couple of hot tortillas. Or with tamales as in the photo below.
The guajillo chile is a smoky fruity chile that isn't that high on the heat but is sultry and has a gorgeous dark red, almost brown colour. If you don't have guajillos, it's ok... you'll have a brighter coloured salsa, still just as delicious. Enjoy!
Super Hot Peanut Salsa: Salsa Macha
makes: 1 cup
- 1 cup roasted peanuts (skinned or unskinned, salted or unsalted)
- 10 - 12 chiles de arbol, (or cayenne, commonly used in India)
- 2 chiles guajillo (optional)
- 2 tbsp. white or black sesame seeds
- 3 - 4 cloves garlic
- 1 lime/lemon, juiced
- 2 tsp. salt (1 tsp. if using salted peanuts)
- 1/4 cup peanut oil (or olive oil)
- 1/4 - 1/2 cup water, to adjust consistency
- Dry-roast the guajillos (if using) in a pan until fragrant and transfer into a bowl of hot tap water to soften for about 15 - 20 minutes while you do other things.
- Dry-roast the sesame seeds in a pan. Transfer to a bowl.
- Dry-roast the chiles de arbol (or cayenne) until fragrant - be careful not to burn or they'll taste bitter - then transfer into a bowl.
- Dry-roast the garlic until the it's blackened in spots and softened a bit, about 7 - 10 min.
- Drain, stem, and de-seed the guajillos - discard the soaking water. Put all the ingredients except water in a blender or food processor and blend well. Add water, 1/4 cup at a time to adjust consistency (sometimes I leave it thick to use as a spread, and other times I add water to make it more of a dip).
- Adjust salt and lime to taste and serve immediately or store in the fridge for up to a week.