From the first meal to the last, Chef Tony’s Salsa Macha was the heart of the food in Baja. This recipe is my translation of what Chef Tony demonstrated with a few of my notes for clarification and American availability of ingredients.  If you are like me and prefer the chunky bottom layer more than the top oily one, use only 710 ml of oil or ¾ of a liter. Or you can skim off the top oil and use the chile oil to sauté vegetables, drizzle on chicken, beef, seafood, dip bread into, etc. If you are a fan of peanut butter, mix a chunky teaspoon of the salsa into a ¼ cup of natural peanut butter to make a great dipping sauce for grilled vegetables and meat, or a spicy peanut-butter sandwich!

Makes 7 cups or 3 pint jars and 1 ½ pint jar

3          dried ancho chiles

3          dried chipotle chiles 

3          dried cascabel chiles or other favorite chiles such as the mild New Mexico Chile, or hot and spicy Chile de Arbol

3          dried guajillo chiles 

1          liter grapeseed oil—I use ¾ of a liter or a 710ml bottle

1          head garlic, peeled (about 8 large cloves) 

1          cup raw pumpkin seeds 

1/2      cup raw white sesame seeds

Salt to taste

*Some versions call for smoked Spanish paprika, which Tony didn’t use.  If you like it, use about 2 teaspoons

To Finish:

1          cup raw pumpkin seeds, toasted 

1/2      cup raw white sesame seeds, toasted 

Stem and de-seed the chiles and tear them into large pieces—you want a total of 12 total chiles. Set aside.

Slowly heat the oil in a heavy-duty 5-quart pot until it is just below the boiling point.

Carefully, place the chiles in the pot with the hot oil—they will pop and sputter.  Let cool for about an hour.  Stir and add garlic, nuts and seeds and a generous pinch of sea salt. Cover and let cool, at room temperature, overnight.  

The next day, toast the pumpkin seeds and sesame seeds in a sheet tray in a preheated 300 F oven.  Remove when they smell and look toasted, about 5 minutes. Let cool and set aside.

When ready to make the salsa, process in a high-speed blender like a Vitamix or a Ninja for about 3-5 minutes.  This will make the base. Remove from blender and pour into a bowl.  To finish, add the cooled toasted nuts and seeds to the base and stir to combine.  Taste for seasoning and add more salt, if needed.  Stir well and pour into jars.  Keep in the fridge to maximize freshness but let come to room temp before using.  Use on everything!!!

Recipe by Chef Tony, interpreted and written by Elizabeth Karmel