Salsa Macha (Mexican Chile and Peanut Oil)
Veracruz's answer to chili crisp: smoky dried morita and fiery árbol chiles, roasted peanuts, golden garlic and sesame seeds fried briefly in oil, then pulsed into a crunchy, spoonable salsa brightened with a splash of vinegar. Fifteen minutes to make a jar that transforms tacos, eggs, grilled meats, soups and even ice cream.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Salsa Macha (Mexican Chile and Peanut Oil), checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
