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Salsa Macha EXTRA SPICY - by Chef Claudia Sandoval

  • madhushreeghosh
  • Feb 13
  • 1 min read

Ingredients:

  • 8 dried Guajillo chiles, stemmed and seeded

  • 8 dried Ancho chiles, stemmed and seeded

  • 2 dried Morita chiles, stemmed and seeded

  • 2 dried Habanero chiles, stemmed and seeded

  • 20 dried Chile de Arbol chiles, stemmed and seeded

  • 4 Cups Vegetable Oil (473ml)

  • 12 Garlic cloves

  • Kosher Salt to taste


Directions:

  1. On a preheated Comal or skillet, toast each type of chiles separately until toasted and aromatic. You will notice they will deepen in color & get a bit soft or brittle when ready. Approx. 1 min each

  2. Add all the chiles & Garlic to a blender and add the oil.

  3. Blend until desired consistency is achieved.

  4. Season salsa with Kosher Salt to taste.

Store in an airtight container in the refrigerator for up to 6 months.


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