Unlike most salsa machas, this kicky chile-and-peanut-laced one from Lil’ Deb’s Oasis in Hudson, New York, incorporates vinegar and orange juice for more rounded flavor. Use it as a dip for vegetables or sweet tropical fruit. Co-chef-and-owner Carla Perez-Gallardo calls it one of her favorite sauces in the whole world: “Crudités gets so French-ified and ranch-ified, and this feels more true to our tropicalia.”
Recipe information
Yield
4 servings
Ingredients
3
3
½
½
2
1
¾
3
1
2
Preparation
Step 1
Bring guajillo chiles, chiles de árbol, and oil to a gentle simmer in a small saucepan over medium heat, stirring constantly. Cook, still stirring, just until chiles darken in color, about 2 minutes total. Let cool.
Step 2
Transfer chiles and oil to a blender and add orange juice, vinegar, and sugar. Purée until nearly smooth. Transfer to a small bowl and stir in peanuts, sesame seeds, cocoa powder, and garlic. Season with salt.
Step 3
Serve salsa macha with pineapple, mango, dragon fruit, and celery alongside for dipping.
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Reviews (3)
Back to TopI might’ve cooked the chiles too long but this didn’t come out great. Very bitter yet also too sweet? Bizarre flavor. I’m going to try the other salsa macha BA recipe. This also won’t let me leave a 2 star review
Anonymous
Seattle WA
4/16/2021