Rio Grande Salsa Macha

Chef Christian Gill

Servings

10-12

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Central American

Category

Condiment

We all have those go-to condiments we keep in the fridge to have on hand and level up a recipe or dish. Our Condiments We Keep recipe series features Chef Christian as he shares the condiments (and how to make them) that chefs keep at the ready. Next up: Salsa Macha. 


This ain't an Asian chili crisp. This Rio Grande Central American nut-forward toasty, roast-y, and the most-y condiment that's worth keeping. Watch the recipe video below! 

Rio Grande Salsa Macha

Ingredients

  • 2 Tbsp Spiceology Rio Grande

  • 6 Large Dried Ancho Chilis

  • 4-6 Chile de Arbol (de-stemmed)

  • 10 Whole Garlic Cloves

  • 1 Cup Dried Roasted Peanuts

  • 2 Tbsp White Sesame Seeds

  • 2 Cups Neutral Fry Oil

  • 1.5 Tbsp Kosher Salt

Directions

  1. In a large sauce pot add oil, whole garlic, and dry roasted peanuts and heat over medium heat until garlic is golden brown.

  2. With a small metal fry skimmer, remove the whole garlic and nuts and place into a small stainless bowl. Set aside.

  3. Add the ancho chilies to the hot oil and use the skimmer to submerge and evenly cook until they are a vibrant red. Remove and add to the bowl of garlic and nuts. Repeat step with arbol chilies for approximately 30 seconds and move to the bowl with nuts and chilies.

  4. Turn off the oil add sesame seeds and remove from heat.

  5. Let the oil cool for 5-10 minutes.

  6. Add the nuts and chilies to a food processor and add Rio Grande.

  7. Pulse to a coarsely ground consistency. Slowly drizzle in sesame oil and sesame seeds till the chilies are ground to a mince.

  8. Jar and put it on everything.
Recipe Products
Blend

Rio Grande Tex-Mex Blend

Key Ingredients

Cumin, Oregano, Cayenne Pepper, Chili Powder New Mexico, Brownulated Sugar