From Rick Bayless's kitchen · Frontera Grill, Chicago
stove · hot sauce
★ STARRED KITCHENSplit Salsa Macha
From a starred kitchen & national award winner
Ratio
OLIVE OIL 360BALSAMIC 30WATER 60
Ingredients
- OLIVE OIL360 ml
- GARLIC57 g
- PEANUTS57 g
- CHILE57 g
- SESAME SEED20 g
- BALSAMIC30 ml
- WATER60 ml
- SALT5 g
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–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as 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 Rick Bayless (Frontera) (published as “Salsa Macha”). Full citation lives in Provenance.