Spicy, smoky, and peanut-infused, this salsa macha recipe brings tacos, tostadas, and burritos to life and adds an addictive kick to everyday recipes.
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.