Salsa Macha (without nuts) - Mexican Chili Oil
A deliciously spicy Mexican chili oil. You'll want to put this stuff on everything! This simpler version does not contain any nuts or seeds.
Ingredients
- 3/4 cup olive oil
- 6-8 garlic cloves, peeled
- 8-10 arbol chilis, adjust for desired spiciness
- 2-3 ancho chilis, seeds and stems removed
- 1 tsp salt, adjust to taste
- 1 tbsp white distilled vinegar
Instructions
- In a small pan, heat the olive oil over medium heat.
- Add the peeled garlic cloves and sauté them gently until they turn golden brown and fragrant, about 3-4 minutes.
- Once the garlic is done, remove from the pan and set it aside.
- In the same pan add the ancho chilies without the seeds and stems.
- Cook until they become fragrant, about 1-2 minutes per side.
- Remove the ancho chilies and add the arbol chilies to the same pan.
- Cook, stirring frequently, for about 2-3 minutes until they become fragrant. Be cautious not to burn them, otherwise the sauce will be too bitter. Remove and set aside with the garlic and anchos.
- Allow the oil in the pan to cool. Once cooled, transfer oil, garlic and chilies to a blender or food processor.
- Add salt and white distilled vinegar.
- Blend until you achieve a smooth, slightly chunky consistency.
- Transfer the Salsa Macha to a clean glass jar or airtight container. Let it cool completely before sealing the container.
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