There is a salsa you can do anything with.
Hands down, salsa macha is my favorite salsa. It’s so interesting too because it’s heritage is a perfect explanation to what Mexican food is. Chiles from Mexico, olive oil and peanuts from Spain and sesame seeds from Africa. Salsa macha is so versatile and addicting that you’ll find yourself looking in the pantry and fridge to put it on.
There are many varieties of this recipes all over the web. That’s also why I love this salsa, is because you can completely customize it based on your tastes or how you will be serving it. Want it more hot? Add more chile de arbols. Smokey? Switch guajillos with chipotles. Sweeter? Add more piloncillo or brown sugar. Tangy? You can even add in a little white vinegar as you blend it.
You will find my preferred version that goes with almost anything below. Customize it how you will. Just remember when you are serving it to stir first, as the bits will all float to the bottom. Lasts up to 2 months in the fridge, IF you don’t crush it in a week.
I use raw Spanish peanuts, because I like the added toasty flavors from the skins. You can use raw, shelled peanuts if you’d like.
Add more or less chile de arbol from the recipe below. This is your component of heat! If you are not sure, 3 is pretty safe. I like mine fairly spicy so I usually go with 8. Chiles are not all the same. Make sure you smell them first to see how spicy they can be. You should be using fresh chiles – they should be slightly bendy and not brittle.