This Chile macha recipe is the perfect topping to drizzle over tacos, guacamole and enchiladas. Stir this into hummus for latin twist on your favorite dip, or fry your morning eggs in it for a spicy kick!
Chile Macha
Stephanie Banyas
3 cups
5 minutes
10 minutes
Latin American
Condiment
This Chile macha recipe is the perfect topping to drizzle over tacos, guacamole and enchiladas. Stir this into hummus for latin twist on your favorite dip, or fry your morning eggs in it for a spicy kick!
Ingredients
2 large ancho peppres, stemmed and seeded
2 large guajilo peppers, stemmed and seeded
5-6 chile de arbol peppers, stemmed and seeded
1.5 cups olive oil or vegetable oil
¼ cups peanuts
4 garlic cloves, chopped **
1 TBSP sesame seeds
1 tsp apple cider vinegar
salt to taste
½ tsp mexican oregano
Directions
Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to crisp up and the seeds turn golden brown.
Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes. Stir in the vinegar, salt and Mexican oregano.
Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa matcha, as you want to have nice crispy bits, not a puree. Store in container with tight fitting lid and refrigerate for up to 1 week.