PANTRYFLEX

stove · hot sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Andrade Salsa Macha

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

Rene Andrade's Garlic Sesame Hot Sauce, from the published recipe.

Ratio

Ratio by volume: Vegetable Oil 240 ml, White Vinegar 15 ml
Vegetable Oil 240 mlWhite Vinegar 15 ml

Ingredients

  • Vegetable Oil — 1 cup (240 ml)
  • Garlic — 8 cloves sliced
  • Peanuts — 1/4 cup (35 g)
  • Sesame Seed — 2 Tbsp (18 g)
  • Dried Chile — 1/2 cup árbol/morita mix (40 g)
  • Salt — 1 tsp (6 g)
  • White 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

Andrade Salsa Macha 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 · 4 stars · 5 national awards

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Provenance

Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.

Adapted from a recipe published by Rene Andrade in Rene Andrade Bacanora salsa macha.

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 Rene Andrade Bacanora salsa macha (published as “Andrade Salsa Macha”). Full citation lives in Provenance.

Companion jar