Salsa Macha

Ingredients

• 1.5 cup TRULY® 100% extra virgin olive oil (Used to sauté the chiles and garlic, then strained and stirred back into the salsa.)
• 4 chile guajillo (Stems and seeds removed.)
• 2 chile de árbol (Stems and seeds removed.)
• 1 chile negro (Stem and seeds removed.)
• 4 garlic cloves
• 2 anchovies
• 1 tbsp fig vinegar or apple cider vinegar (Use either fig vinegar or apple cider vinegar.)
• 1 tbsp charred onion powder or regular onion powder (Use either charred onion powder or regular onion powder.)
• 0.25 cup peanuts (Toasted.)
• 2 tbsp sesame seeds
• 1 tbsp coriander seeds (Toasted.)
• 1 tsp kosher salt

Steps

1. 1

   Warm the extra virgin olive oil over medium-high heat in a large sauté pan.

2. 2

   Add the prepared guajillo, árbol, and negro chiles to the pan along with the garlic. Sauté until the chiles and garlic are aromatic and golden.

3. 3

   Strain the chiles and garlic from the olive oil, reserving the strained oil.

4. 4

   Transfer the strained chiles and garlic to the bowl of a food processor or blender. Add the anchovies and vinegar, then blend until smooth.

5. 5

   Scrape the blended mixture into a bowl.

6. 6

   Add the toasted peanuts, sesame seeds, toasted coriander seeds, kosher salt, and onion powder, then stir to combine.

7. 7

   Finish by stirring the strained olive oil into the salsa.

8. 8

   Serve with focaccia; the source also notes that the salsa pairs well with mozzarella.

Notes

The source does not specify a yield, storage instructions, or exact sauté time. It recommends serving the salsa with focaccia and mentions focaccia with mozzarella as a favored pairing.

Nutrition per serving

• sauce
• condiment
• Mexican
• vegetarian-friendly
• gluten-free
• dairy-free
• stovetop
• make-ahead