Salsa Macha Recipe for Your Tacos and Tostadas (Peanut Lovers)
An unsuspecting pair—dried chile pepper and toasted peanuts—come together to make an insanely delicious, smoky, spicy, nutty salsa. Salsa macha has been described on food blogs as a “chile-laced peanut butter.” We agree, that’s a great way to describe this authentic Mexican salsa recipe.
What Is Salsa Macha?
Said to have originated in the state of Veracruz, Mexico, salsa macha goes by a few different aliases: peanut salsa macha, salsa cacahuate (which translates to peanut salsa), peanut chile salsa, and more.
There are many variations of salsa macha recipes, but the main ingredients are typically peanuts, a type of seed to add an element of earthy flavor (such as pumpkin, sesame, or both), spices and herbs (such as garlic, oregano, or thyme) and dried or toasted chiles.
What Can You Pair Salsa Macha With?
As a spicy, nutty salsa, salsa macha brings tacos, tostadas, burritos, and quesadillas to life.
Salsa macha’s unique flavors can even double as a thick salad dressing. Toss it with some greens, roasted vegetables, and goat cheese for a healthy dish with a kick. Drizzle it over eggs and beans, or serve it tapas-style with tortilla chips and sliced avocados. So. Much. Yum.
How Hot is Salsa Macha?
The heat level of salsa macha will depend entirely on which type of chile you choose. Here are a few of the most common chiles and their heat levels.
Chipotle: Spicy (comparable to the heat of a jalapeno pepper)
Serrano: Very spicy (hotter than a jalapeno pepper)
Guajillo: Mild to medium hot (less spicy than a jalapeno)
Ancho: Mild to medium hot (less spicy than a jalapeno)
Poblano: Mild (only slightly spicier than a bell pepper)
Arbol: Spicy (comparable to cayenne pepper)
The most common peppers used for salsa macha are poblano and ancho chiles.
Spicy, smoky, and peanut-infused, this salsa macha recipe brings tacos, tostadas, and burritos to life and adds an addictive kick to everyday recipes.
- 4 Roma tomatoes
- 1 poblano pepper seeded
- 1/2 cup peanuts toasted
- 2 tablespoons white sesame seeds toasted
- 1 clove garlic
- 1/3 cup white onion sliced
- 1/2 cup Kettle & Fire Chicken Bone Broth
- 1/2 teaspoon salt
- 2 teaspoons olive oil
Preheat oven to 350°F. Roast Roma tomatoes, poblano pepper, peanuts, and white sesame seeds together for 8-10 minutes.
Place all prepared ingredients (except the olive oil) in a food processor or blender. Blend well.
This salsa can be stored in the fridge for up to 3 days. To store in the fridge for longer, cook the salsa in olive oil over low heat for 10 minutes. Let cool before putting into the fridge.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook