Salsa Macha
Not a wet sauce, a smoky chili-and-nut oil you spoon over the top. Deep, crunchy, addictive, keeps for weeks in the fridge.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/3 steps done.
Ingredients
Tap to tick off · 0/9 gathered
Method
Warm the oil over low heat, then add garlic and peanuts. Fry gently 2 minutes.
Add the chilies and sesame seeds and cook another minute until fragrant. Watch it, chilies burn fast.
Cool slightly, then pulse in a blender until coarse. Stir in salt, sugar, and vinegar.
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Salsa Macha. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…