Name: Sesame Chilli Salsa Macha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 300 ml cold-pressed sesame oil; 40 g dried red chillies, stems removed; 60 g plain sesame seeds; 20 g roasted sesame seeds, added at the end; 6 garlic cloves, peeled and left whole; 60 g peanuts or almonds; 1 teaspoon fine salt; 1 tablespoon a splash of vinegar

Before you cook

Salsa macha is a chilli oil with things in it, and the only way to ruin it is heat. Scorched chilli turns the whole jar bitter with no recovery.

Keep the oil at the temperature where a seed sizzles lazily rather than dancing. If anything darkens quickly, pull the pan off the heat.

Method

Warm the oil over low heat until a single sesame seed sizzles lazily.
Fry the whole garlic cloves gently until pale gold, then lift them out.
Fry the nuts in the same oil for two minutes and remove them too.
Add the plain sesame seeds and stir constantly for barely one minute.
Turn off the heat completely before the chillies go near the pan.
Add the dried chillies to the hot oil off the heat and stir under.
Let them steep in the cooling oil for five minutes until softened.
Blend everything to a coarse rubble, keeping plenty of visible texture.
Stir in the salt, vinegar and roasted sesame seeds by hand.
Jar it with oil covering the solids and refrigerate for up to a month.

Comments

Loading comments…