Step 1: Prepare the Chilies
- Wipe the dried chilies clean with a dry paper towel.
- Remove the stems from all the chilies.
- Remove the seeds from the guajillo chilies. You can leave the árbol chilies whole for extra heat or remove some seeds if you prefer a milder sauce.
Step 2: Heat the Oil
- Pour the vegetable oil into a large skillet or saucepan.
- Heat over low to medium-low heat until warm but not smoking.
Step 3: Fry the Garlic
- Add the garlic cloves to the warm oil.
- Cook for 2–3 minutes, turning occasionally, until lightly golden.
- Remove the garlic with a slotted spoon and set aside.
Step 4: Toast the Chilies
- Add the árbol and guajillo chilies to the same oil.
- Fry gently for 30–60 seconds, stirring constantly.
- Do not let the chilies burn, or the sauce will become bitter.
- Remove the chilies and let them cool slightly.
Step 5: Toast the Sesame Seeds
- Add the sesame seeds to the hot oil.
- Stir for about 30 seconds, until lightly golden and fragrant.
- Remove from the heat.
Step 6: Blend the Sauce
- Transfer the fried chilies, garlic, sesame seeds, roasted peanuts, salt, and apple cider vinegar (if using) to a blender.
- Carefully pour in the warm oil.
- Blend until you reach your preferred texture. Blend briefly for a chunky sauce or longer for a smoother consistency.
Step 7: Adjust the Flavor
- Taste the sauce.
- Add more salt if needed.
- If it is too thick, stir in a little extra oil until it reaches your desired consistency.
Step 8: Store
- Let the salsa macha cool completely.
- Pour it into a clean, sterilized glass jar.
- Store in the refrigerator for up to 1 month. Always use a clean, dry spoon when serving.
Serving Suggestions
Enjoy this traditional macha sauce with:
- Tacos
- Grilled chicken or steak
- Shrimp or fish
- Eggs
- Burgers
- Pizza
- Noodles
- Rice bowls
- Roasted vegetables
- Avocado toast
Tips:
- Keep the heat low while frying the chilies to prevent bitterness.
- For a richer flavor, substitute part of the vegetable oil with olive oil.
- Add extra peanuts for a thicker, nuttier sauce, or include a few toasted pumpkin seeds for additional texture.
