PANTRYFLEX

stove · hot sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Salsa Macha Simplified

Independent adaptation of a publicly published Enrique Olvera recipe. Not affiliated with, sponsored by, or endorsed by Enrique Olvera.

Enrique Olvera's Salsa Macha Simplified, from the published recipe.

Ratio

Ratio by volume: Vegetable Oil 240 ml, Vinegar 15 ml
Vegetable Oil 240 mlVinegar 15 ml

Ingredients

  • Vegetable Oil — 1 cup (240 ml)
  • Dried Chile — 1 cup mixed árbol/morita (40 g)
  • Garlic — 6 cloves
  • Peanuts — 1/4 cup (35 g)
  • Sesame Seed — 2 Tbsp (18 g)
  • Salt — 1 tsp (6 g)
  • Vinegar — 1 Tbsp optional (15 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Salsa Macha Simplified wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

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Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Adapted from a recipe published by Enrique Olvera in Enrique Olvera Mexican oil chile sauces.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrique Olvera Mexican oil chile sauces (published as “Salsa Macha Simplified”). Full citation lives in Provenance.

Companion jar