Salsa Macha

Serving 250ml

Ingredients


• ~200ml Extra Virgin olive oil
• 6 large garlic cloves, peeled & left whole
• 6 Ancho Chillies* with stalk removed and roughly cut into pieces
• 4 tbsp peanuts
• 4 tbsp sesame
• 1 tsp salt

Method


1. Fry: put a frying pan on a medium heat, add 100ml of the olive oil – when the oil is hot add the garlic and fry until lightly golden. Add the chillies to the oil – moving them constantly to ensure they do not burn – fry for 1 minute until they take on a more intense red colour. Then add the peanuts – fry for 2 minutes until golden. Finally add the sesame and the salt.
   
   
2. Mash: add the mix to the molcajete and mash until it forms a paste – add the remainder of the olive oil. Check for seasoning.
   
   
3. Store: the salsa will keep for months in an airtight jar in the cupboard. Over time – as the mixture becomes dry – add more olive oil to loosen it

*This is a mildly spiced Salsa Macha - if you prefer a spicy version - add a few Arbol chillies