Salsa Macha Recipe: Mexico’s Chili Crisp (Easy, Flavor Bomb)

Salsa Macha is Mexico’s answer to chili crisp: spicy, nutty, garlicky, crunchy, and good on literally EVERYTHING. Eggs, tacos, veggies, grilled meats, noodles… nothing is safe. Full step-by-step recipe is here on our blog: 👉 https://www.jonathanzaragoza.com/reci... ❤️‍🔥 Thank you to ‪@mill‬ for sponsoring this video! Get your very own Mill Food Recycler here: https://www.mill.com/?utm_source=yout... #millpartner 👇 SALSA MACHA RECIPE (Yields: 1 Pint) INGREDIENTS • 300g neutral oil (about 1¼ cups) • 40g red-skinned peanuts, raw • 40g pumpkin seeds (pepitas), raw • 40g peeled garlic, whole • 30g ancho chiles, seeded & stemmed • 5g morita chiles, stemmed • 5g chiles de árbol, stemmed • 10g sesame seeds, raw • 1g Mexican oregano, dried • 0.5g coriander seeds, whole • 15g apple cider vinegar • 6g Diamond Crystal kosher salt • 4g sugar Slice ancho into smaller pieces so everything matches size. Toast all chiles on a dry comal/skillet until fragrant (1–2 minutes). Set aside. Add oil + peanuts to a medium pot. Cook over medium until golden brown. Remove peanuts from the oil and reserve. In the same oil, add pepitas, sesame, garlic, toasted chiles, oregano, and coriander. Cook over low heat until garlic is soft and golden. Cool completely. Strain the solids from the oil. Transfer solids to a food processor with salt + sugar. Pulse to a spoonable, chunky texture — not a paste. Return solids to a jar. Add the infused oil back in. Stir in vinegar. Rest at room temp for 24 hours. Gets even better with time. ⸻ CHAPTERS: 00:00 Introduction 00:31 Chile Deep Dive + Prep 03:28 Fry Nuts 06:37 Fry Garlic + Rest of Ingredients 08:01 Strain Off Oil 08:20 Pulse Solids in Food Processor 09:00 Combine Everything 10:25 Taste Test ______ 📌 FOLLOW IG:   / goatboyintl   TT:   / goatboyintl   Blog recipes: https://www.jonathanzaragoza.com #salsamacha #mexicanfood #millpartner