Salsa Seca Recipe | The Chili Crisp–Salsa Macha Mashup You Need

Salsa Seca Recipe: smoky dried chiles, crunchy seeds, garlic + shallot—the perfect mashup of chili crisp and salsa macha. ↓ 🌶️ SALSA SECA RECIPE (YIELD: 1 QUART) Ingredients 6g arbol chiles, whole 25g morita chiles, seeded and stemmed 30g guajillo chile, seeded and stemmed 35g pasilla chile, seeded and stemmed 85g ancho chiles, seeded and stemmed 25g sesame seeds, raw 30g fried shallot 45g pumpkin seeds, raw 50g fried garlic 50g corn tortilla, torn 240g olive oil 10g Diamond Crystal kosher salt 5g sugar 5g chicken bouillon powder 2g citric acid Method Preheat oven to 275F/135C. Place chiles on a sheet tray and bake ~35 mins, turning halfway, until evenly toasted. Cool. Heat oil over medium. Fry tortilla until crispy (about 3 mins). Remove + drain. Fry pumpkin seeds until just golden (2 mins), then sesame seeds (1 min). Remove and reserve oil. Pulse chiles in food processor to chile flake texture. Add toasted seeds, shallot, garlic, tortilla, salt, sugar, bouillon, citric acid. Pulse to desired texture. Return mixture to reserved oil and fry 3–4 mins until crispy. Cool, adjust seasoning, and store in airtight jars lined with paper towel. Why it works: smoky, sweet, and spicy chiles + nutty crunch from seeds + fried aromatics = a salsa that lives between salsa macha and chili crisp. Stores beautifully, but you’ll eat it fast. 📍GEAR • Sheet tray • Food processor • Fine mesh strainer • Airtight jars Full kit → https://www.amazon.com/shop/goatboyintl