Salsa macha isn’t like any other salsa I’ve had, it’s more in line with Sichuan chili crisp where it is oil-based and sauteed instead of whizzing quickly in a food processor. It hails from Veracruz where the lovely comapeño pepper comes from. The peanuts enhance the roasty flavor notes of the chilis. Try it with chilaquiles, nachos, on top of avocado toast, and fry an egg in the leftover oil for a bright, nutty breakfast treat.
Makes 1 pint
1 cup olive oil
6 cloves garlic, minced
½ cup shelled peanuts, chopped
2 tablespoons comapeño powder
2 teaspoons fresh oregano, minced
1 small tomato, diced
½ teaspoon kosher salt
1 teaspoon honey or brown sugar
3 tablespoons pickle juice or sherry vinegar
Heat the olive oil in a saucepan on medium heat for 5 minutes.
Add the peanuts and garlic, bring the heat down to low and simmer for 1 to 2 minutes until the garlic starts to soften and turn brown.
Turn off the heat and add the comapeño powder.
Stir the oil and remove the pan from the heat. Let cool to room temperature.
Add the oregano, tomato, salt, honey, and pickle juice/vinegar to the oil mixture.
Transfer to an airtight container and store for up to a week.
Jenn de la Vega is a traveling caterer and food stylist. She is the author of Showdown: Comfort Food, Chili & Bbq and the recipe tester for The Last O.G. Cookbook. In her spare time, she writes for Yummly, Taste and Wine Enthusiast.