Food - Drink
What Makes Salsa Macha Unique?
By NIKITA EPHANOV
Salsa is a category of Spanish sauces that covers many varieties, but few are more malleable than salsa macha, a tomato-less, chili-heavy sauce that resembles Asian chili oil.
Salsa macha is loaded with nuts, dried peppers, garlic, and spices. Though it can range from earthy and mild to bright and spicy, it's always dependably savory and balanced.
This salsa’s paste-like texture comes from nuts, usually peanuts, and dried chilies, often ancho and Árbol, are also vital. So is garlic, whose earthiness accentuates the peppers.
Some salsa macha also has a bit of acid from apple cider vinegar. Finally, a neutral, high-heat cooking oil like grapeseed, vegetable, or peanut, binds the sauce together.
To make the salsa, nuts are toasted with garlic in oil, which is then poured over the chilies. After a minute, the peppers expand, creating the desired flavor for the salsa.
It’s crucial to let the oil cool before pouring it over peppers to avoid burnt flavors. Extra flavors like vinegar and sugar can bee added before the sauce is blended to finish.
Salsa macha can be drizzled on almost anything, from eggs to tortillas to avocado. It's also excellent on rotisserie chicken, salad, or even on a bowl of vanilla ice cream.