Salsa Macha

by Leslie Wagner
Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


12 oz. peanut oil
31 grams unsalted roasted peanuts
4 Guajillo Chiles, stemmed and seeded
2 Morita Chiles, stemmed and seeded
2 Arbol Chiles
4 garlic cloves, peeled
30 grams sesame seeds
31 grams pepitas, toasted


  1. Place all ingredients except pepitas in a heavy medium saucepan. Turn heat on lowest setting possible.
  2. Cook 40 minutes, stirring occasionally.
  3. Cool slightly, then blend. Transfer to bowl.
  4. Stir in pepitas and season to taste with salt and pepper.


Recipe by Chef Jose Cepeda, Quixote Restaurant, San Diego, Calif.

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