In Mexico, the use of cooking chiles is so popular that there are more than 200 varieties of sauces and Macha sauce is one of them. It is originally from the state of Veracruz, with an intense and very spicy flavor, but what characterizes the macha sauce is that it is not made with tomato or green tomato like most sauces, but only dry peppers and oil are used . You can also add roasted seeds. In some regions of the country such as Oaxaca they have their version with Chapulines, Chile Case and Seeds. The macha sauce is so versatile that it can be served with fish, meats, seafood and any type of Mexican snack. In recipes we are going to show you how to make macha sauce in a very simple way. You can use the dry chili of your preference, however, we will share how to prepare it with Tree Chile, we assure you that it will be very rich so you can do it at home and give a peak touch to all your dishes. In addition, it is a sauce that can last a lot, since one of its ingredients is a natural conservative, keep reading!
| 🚻 10 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make macha sauce: |
| 30 grams of dry tree chile 3 cloves of garlic 1 tablespoon of ajonjolà 1 pinch of grain salt ¾ cup olive oil or vegetable oil 50 grams of peanuts (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, very spicy, |
Ingredients to make macha sauce:
1. To start the Macha sauce recipe, clean the tree peppers by removing the stem and reserve while the garlic stings.
Trick: Cut garlic will release all its flavor when cooking it.
2. Heat the oil and fry the garlic for a few seconds, move to prevent it from burning. When it turns a golden color, retir it and reserve it.
Trick: Do not let it get very coffee, because it could have a very unpleasant flavor.
3. In the same oil, fry the chiles, so that it moves constantly until they change to a color between reddish and purple. Do not let them burn, because the macha sauce could be ruined. The chiles are fried very fast, so it is enough with 1 minute maximum, then check them out of the oil.
4. Fry the sesame only for a few seconds and reserve.
5. Let everything you freis to prevent your blender from being damaged. Meanwhile, chop the peanut with a knife. Then, in a pan, have it without burning it and once roasted turns off the heat and reserve. Remember that you can make the Macha sauce recipe with peanut or not, but this ingredient will give you a crunchy touch.
6. When chiles, garlic and sesame with oil have already cooled, liquefy all these ingredients adding a pinch of grain salt to taste. You can only chop the macha sauce or blend it completely.
7. Finally, add roasted peanut. Now we just have to enjoy this rich macha sauce with sesame. Test adding it to a rich corn, some taquitos or even a slice of pizza, to which you like it will be perfect.
