Salsa Macha with Comapeño Chile Powder
Jenn de la Vega
Salsa Macha hails from Veracruz, Mexico where the lovely comapeño pepper is native to The peanuts enhance the roasty flavor notes of the chilis. It's a great salsa to add heat and flavor to all kinds of foods from tacos to fried eggs to brothy soups to grilled vegetables! It's great on avocado toast and any leftover oil in the jar can be used on roasted potatoes or to fry an egg in.
This recipe was written by our friend Jenn de la Vega who is a traveling caterer and food stylist. She is the author of Showdown: Comfort Food, Chili & Bbq and was the recipe tester for The Last O.G. Cookbook. In her spare time, she writes for Yummly, Taste and Wine Enthusiast.
1 cup olive oil
6 cloves garlic, minced
1/2 cup peanuts, chopped
1-2 Tbsp Comapeño chile powder (depending on heat preference)
2 tsp fresh oregano, minced
1 small tomato, diced
1/2 tsp kosher salt
1 tsp honey or brown sugar
3 Tbsp sherry vinegar
Heat the olive oil in a saucepan on medium heat for 5 minutes.
Add the peanuts and garlic, bring the heat down to low and simmer for 1 to 2 minutes until the garlic starts to soften and turn brown.
Turn off the heat and add the comapeño chile powder.
Stir the oil and remove the pan from the heat. Let cool to room temperature.
Add the oregano, tomato, salt, honey, and vinegar to the oil mixture. Transfer to an airtight container and store for up to a week.