From Enrique Olvera's kitchen · Pujol, Mexico City
stove · hot sauce
★ STARRED KITCHENSalsa Macha Simplified
From an award-winning kitchen
Ratio
VEG OIL 240VINEGAR 15
Ingredients
- VEG OIL240 ml
- DRIED CHILE40 g
- GARLIC30 g
- PEANUTS35 g
- SESAME SEED18 g
- SALT6 g
- VINEGAR15 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
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.
Originally published as Salsa Macha Simplified.
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 Enrique Olvera Mexican oil chile sauces (published as “Salsa Macha Simplified”). Full citation lives in Provenance.