From Rene Andrade's kitchen · Bacanora, Phoenix
stove · hot sauce
NATIONAL AWARD WINNERAndrade Salsa Macha
From an award-winning kitchen
Ratio
VEG OIL 240WHITE VIN 15
Ingredients
- VEG OIL240 ml
- GARLIC40 g
- PEANUTS35 g
- SESAME SEED18 g
- DRIED CHILE40 g
- SALT6 g
- WHITE VIN15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.
Originally published as Andrade Salsa Macha.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rene Andrade Bacanora salsa macha (published as “Andrade Salsa Macha”). Full citation lives in Provenance.