Salsa Macha de Veracruz
Toasty and tasty Mexican spicy chilli oil. Salsa Macha can be used in a whole range of different food. If you love salsa, this recipe is one you will surely want to keep.
Equipment
- mortar and pestle
Ingredients
- 15 dried chilli arbol (chile de árbol)
- 1 garlic clove
- ¼ cup cooking oil
Instructions
- Place a pan on the stove and heat it to medium high. Place the chilli arbol on the pan and start to toast it. Do not walk away because it burns easily. Brown the skin of the chilli until it is brown and fragrant. Set aside to cool.
- Using a mortar and pestle, place the chilli arbol inside and start to crush and pound the chili until it start to break and tear into smaller pieces. About 5 minutes.
- Add the garlic clove and continue to pound and crush the garlic with the chilli. Another 5 minutes.
- Meanwhile, heat the oil in a pan on high. Heat until it is hot, but not to the point it starts to smoke.
- Put the chilli and garlic in a heat proof glass bowl and pour the hot oil on top. Stir while the oil is being poured so it doesn't burn the dried chilli. Be careful it doesn't burn you, both oil and steam. Salt to taste.
Notes
Notes:
- Put the salsa in a glass jar with a lid to store it. Oil tends to absorb into plastic containers.
- This chilli oil can be stored in the fridge for up to 6 months.