Classic Crunch Salsa Macha

Ingredients

• 1.5 cup grapeseed oil
• 0.333 cup guajillo flakes
• 1.75 tsp guajillo powder
• 0.333 cup ancho flakes
• 2.667 tsp ground chile de árbol
• 2.667 tbsp dried minced garlic
• 1.75 tsp garlic powder
• 2.667 tbsp dried minced onion
• 1.75 tsp onion powder
• 1.75 tsp toasted sesame seeds
• 2.667 tbsp roasted pepitas
• 1 tsp sea salt (Plus more to taste.)
• 2.75 tsp brown sugar

Steps

1. 1

   Heat the grapeseed oil in a small saucepan over medium heat until it reaches 300–325°F (149–163°C). If you do not have a thermometer, heat until the oil shimmers and a pinch of chile flakes sizzles immediately on contact without burning. Do not let the oil smoke.

2. 2

   While the oil heats, combine the guajillo flakes, guajillo powder, ancho flakes, ground chile de árbol, dried minced garlic, garlic powder, dried minced onion, onion powder, toasted sesame seeds, roasted pepitas, sea salt, and brown sugar in a heatproof bowl. Stir until evenly distributed.

3. 3

   Carefully pour the hot oil over the dry mixture. It should sizzle gently and release a deep, toasty aroma.

4. 4

   Stir immediately so the ingredients bloom evenly in the oil.

5. 5

   Leave uncovered for at least 30 minutes, ideally 1–2 hours, to let the flavors infuse and the salsa cool.

6. 6

   Taste and adjust the salt if needed, then transfer to a sterilized jar.

Notes

The recipe states the salsa keeps for up to 3 months. A creator comment says it does not need refrigeration when made with dried ingredients; store in a clean jar in a cool, dark place and use a clean, dry spoon each time.

Nutrition per serving

• salsa
• condiment
• vegetarian
• vegan
• gluten-free
• dairy-free
• spicy
• no-cook finish