- 2 cups Olive Oil
- 5 cloves of garlic, peeled
- 1 cup raw peanuts (see notes)
- 4 Guajillo chiles
- 4 Ancho chiles
- 8 Chile de arbol
- 2 tsp white sesame seeds
- 1 tsp salt, more to taste
- 3 tsp white vinegar
- 2 tsp brown sugar or piloncillo (optional)
- Pour oil in a medium saucepan on the stove, turn it to medium heat. You want the oil to ripple because we’re going to fry the ingredients. Important to use a medium pan because of the tendency for ingredients to pop while frying.
- Start with garlic. Drop the cloves in and flip them if necessary. We’re looking for a golden color all around. This might take up to 6 minutes.
- Remove garlic and set aside on a plate. Add in the peanuts next, and cook until golden. These will take about 2 minutes. Stir them as well to make sure they are fried evenly.
- Remove peanuts and add to plate. Start with Ancho chiles and fry until they darken and puff, only about 45-60 seconds. Add to plate and repeat with the rest of the chiles.
- Turn off heat, set the pot aside, and add in sesame seeds. These don’t need to fry much as they tend to burn fast. Let the oil cool down for a little bit.
- Take the plate of ingredients and add to blender or food processor. Pulse to break up the ingredients. We are not going for a completely smooth salsa, don’t over-blend.
- Add in the oil to the ingredients along with the salt and white vinegar and blend just to incorporate. Taste. If it’s too bitter, add in the recommended piloncillo or brown sugar. This depends on the quality of the chiles and how long you fried them.
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.
- Prep Time: 5
- Cook Time: 10
- Category: Sauces & Salsas
- Method: Frying
- Cuisine: Salsa
Keywords: salsa, chiles, peanuts, salsa macha, tacos, burritos, Mexican food