When your bestie is Mexican and experta en salsa, you take notes of your favourite ones!!

Salsa Macha is famous in Mexico and I found a lot of good background at the Mexico in my Kitchen blog. Pasy described it well with the various add-ins people use, and it’s so customisable that it’s hard to write the one recipe. However Pasy’s version is more extreme than the Mexico in my kitchen blog. Makes more of it, too – which is excellent because I literally eat it with a spoon 🙂 the eggs are a great excuse!

Ingredients:

• 1 box chile seco ancho (100g)
• 5 small chile Serrano 
• 1.5 heads of garlic 
• Handful of raisins and craisins 
• Bag salted peanuts (180g) 
• Toasted sesame seeds 
• 2 tablespoons brown sugar 
• Coconut oil 

I’ll update this post the next time I make it with more specific quantities!!

Instructions

1. Open the chile anchos. They’re leathery. Remove the stems and seeds. Use scissors to cut into chunks.
2. Fry the chile ancho and also the Chile Serrano (these give more spicy kick) in a layer of coconut oil in the pan. Update with flame and time.
3. Toast the peanuts and the sesame seeds in the air fryer (separately, good to have 2 drawers). put some aluminium foil across the sesame seeds to try to prevent them from jumping and making a mess. Toast until brown. Update with temp and time.
4. Open the garlic cloves and set about chopping each clove into thin slices. then throw these into a sauté pan with fresh coconut oil. Fry until they’re crispy and a bit brown. Update with flame and temp
5. Add the toasted nuts, toasted seeds, fried chilis, dried fruit (raisins/craisins) and brown sugar to a blender and blend it (coarsely, or as you wish). Obviously, wait until these ingredients are cool as to not make a mess with the blender!
6. Lastly, add the toasted garlic bits. Keeps for months, apparently, due to all the oil. I guess I’ll never know because I eat it all quickly 🙂

Gracias a mi amiga Pasy por enseñarme esta salsa tan deliciosa ❤️