Disabled and Retired Veteran
- 18 Dec 2017
- Local time
- 8:45 PM
Salsa Macha is originally from Veracruz, in Mexico. they prepare it there with chilpotle chiles (dried, smoked jalapeños), but there´s a version from Michoacán which uses chile de arbol - a long, thin, red, hot, dried chile, - you could use a tabasco or red Thai chile to the same effect.
It´s no big deal to make. Just toast the chiles in a dry frying pan, then break them up. Grind them in a pestle and mortar ( or your spice grinder); you can leave the seeds or discard them, no big deal. Then just put them in a small pan with a good quantity of olive oil and a minced clove of garlic, salt - that it. Warm the mixture through then bottle.
HERE´S what makes it hot - or hotter. The capsaicin in chile peppers dissolves in oil, but doesn´t dissolve in water (or vinegar). If the salsa macha is in oil, the oil will gradually absorb all the "heat" - which is why the salsa gets hotter and hotter with time.
I just got my primary ingredient to make Michoacán chile oil macha salsa, - chile de arbol peppers, a lot of chile de arbol peppers.