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Healthy Salsa Macha In 10 Minutes

Quick & Healthy Salsa Macha In 10 Minutes You'll Love

This Healthy Salsa Macha can be made in 10 minutes, transforming your meals with rich, bold flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Neutral Oil Substitutions: You can use vegetable or avocado oil.
For the Spice
  • 3 pieces Dried Chile de Árbol Substitution: Feel free to swap with milder dried chiles.
  • 2 pieces Dried Guajillo Chiles For milder, you can omit and increase other chiles.
For Crunch
  • 1/2 cup Raw Peanuts You can also use almonds for a different profile.
  • 1/4 cup Raw Sesame Seeds Toast for the best flavor experience.
  • 1/4 cup Raw Pumpkin Seeds May substitute with sunflower seeds if necessary.
For Depth
  • 4 cloves Garlic Using peeled cloves can save time.
  • 1/4 cup Apple Cider Vinegar Rice vinegar makes a wonderful substitute.
  • 1 tbsp Brown Sugar or Piloncillo Skip if purely savory.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Cumin Omit for a simpler taste.

Equipment

  • Skillet
  • medium saucepan
  • food processor
  • glass jar

Method
 

Step-by-Step Instructions
  1. In a dry skillet over medium heat, toast the dried Chile de Árbol and Guajillo chiles for about 2-3 minutes, stirring frequently, until fragrant and slightly darkened. Remove from skillet and set aside.
  2. In the same skillet, toast the raw peanuts for 3-4 minutes until golden and fragrant. Remove them, then add the sesame seeds, toasting for 1-2 minutes until golden. Finally, toast the pumpkin seeds for 2-3 minutes until golden. Set aside to cool.
  3. In a medium saucepan, heat enough neutral oil (around 250-275°F) until it shimmers but doesn't smoke. Add the toasted chiles, nuts, seeds, and peeled garlic cloves to the hot oil.
  4. Gently fry the mixture for 10-12 minutes, stirring occasionally, until the garlic turns golden brown. Remove from heat and let it cool for about 10 minutes.
  5. Transfer the cooled mixture to a food processor, add apple cider vinegar, brown sugar (if using), salt, and cumin. Pulse about 8-10 times until you achieve a chunky consistency.
  6. Pour the Healthy Salsa Macha into a glass jar and allow it to cool completely before sealing.

Nutrition

Serving: 1tbspCalories: 120kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store your Healthy Salsa Macha in a cool place for up to 1 month. Refrigerate for 2-3 months for longer shelf life.

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