Salsa Macha

Salsa macha - a close relative of chili crisp from Mexico - is an incredibly versatile condiment. We use it on grilled meats, seafood, and vegetables. Pay close attention while cooking because all the ingredients burn easily. This is why we fry each ingredient separately. Err on the side of undercooking everything.

Makes 2 cups

INGREDIENTS

1 cup neutral oil

6 garlic cloves, thinly sliced

½ cup peanuts, raw

4 dried ancho or guajillo chiles, seeded

2 dried chipotle chilis, seeded

1 tablespoon sesame seeds, raw

1 tablespoon pumpkin seeds, raw

1 teaspoon salt

1 tablespoon honey

METHOD

Heat the oil in a cast iron skillet over medium heat to approximately 300°F.

Add the garlic and cook for 2-3 minutes, until very lightly browned. Using a skimmer or slotted spoon, expeditiously transfer the garlic to the bowl of a food processor. No rushing, though. Slow is smooth, and smooth is fast!

Add the peanuts and pumpkin seeds to the oil and cook for 3-4 minutes, until fragrant and golden brown. Again, transfer to the bowl with the garlic.

Rough chop. In the food processor, gently pulse the peanuts, pumpkin seeds, and garlic. This goes quickly, so be careful not to over process them. We’re looking for a chunky rough chop. Set aside in a bowl. (It’s a good idea to turn off the oil while doing this. It’s shallow so it will reheat quickly. We don’t want it to smoke.)

Add the chiles to the oil. Cook for 30-60 seconds, flip, and cook 30 seconds longer, until they puff up and turn brick red. Remove the chiles from the oil and pulse in the food processor. Again, leave it chunky.

Remove the oil from the heat. Then add the sesame seeds, honey, and salt to the hot oil, followed by all the chopped ingredients. Set aside to cool.