I love salsa macha. I had some great salsa macha in Nayarit. I like it on mushroom tacos or vegetarian queso fundido. My sister put it on scallops. Thanks, Rick, for decades of your generous teaching.
I have some Mexican neighbors that travel back to Monterey a couple times a year and they always bring back a jar of salsa macha for me. I was certainly impressed by the heat, but as you mentioned, the smokey, garlic flavor was just amazing. I can't wait to make my own.
Thanks for your version of cooking this chili. But I think you overcook the garlic as the peanuts 🥜 but to enhance the flavor in this chili. You can cook somewhat the sesame seed a little as also add a crispy cook 🌽 corn tortilla. Also, you can use different kinds of nuts like almonds or cashews,punkin seeds. FYI. Thank you for letting me post a comment 😎
I agree and prefer the garlic a little less cooked so I recommend adding half of the fresh garlic cloves to fry / confit initially and the rest of the garlic cloves during the last 2 minutes. I also prefer sherry vinegar and at double the amount of balsamic used here. I don't use balsamic vinegar much in small sauces. Finally, using water in additional, smallest amounts helps to adjust texture and viscosity while it's blending. Adjust salt as necessary.
It looks really nice the sauce, the beautiful of this one is the flexibility that gives you, because you can make the sauce not only with peanuts but also with sesame or sunflower seeds, or if you want more garlic or also with chiltepin to make it even more spice :)
A coworker brought Salsa Macha to work today. I tried it for the first time and it was amazing. I just learned of it a couple weeks ago from ArnieTex here on UA-cam.
I’ve tried to make this 3x now. I’m just convinced now that I really just don’t like this salsa, and not that I’m screwing it up every time I’ve made it. I’m really excited about new and different salsas, but nope, Salsa Macha and the other creamy jalapeño salsa with oil, I’m sure of now I just don’t care for. Oil based just isn’t for me.
Have u tried to blend it smooth or changing the chiles? I make one that I blend smooth that has arbol, guajillo & ancho. I think using the cascabel AND arbol adds too much heat. I make my smooth and add it to make a soup a little spicy and add that smokey flavor this salsa gives. Just an idea in case you consider giving it another shot.
Yes. You can just leave it out completely, or try something else like almond. A lot of people add pepitas (dried pumpkin seeds), they are available at alot of Mexican markets. I've seen recipes that call for a mix of nuts even. If you search for other Salsa Macha recipes you will see how the recipe can vary. Cheers!
We've had good luck storing refrigerated for a couple of months. The National Center for Home Food Preservation at the University of Georgia suggests freezing for any long-term storage of an oil based sauce that contains garlic, so after a week, to be on the safe side, freeze in small portions. - Allison, Rick's Test Kitchen Director
Are you associated with a Mexican restaurant or e njoy our Mexican recipes ? I just got through making salsa for my son and he likes it hot so that is what I do
Rick Bayless is chef that specializes in traditional Mexican cuisine, has his own Mexican restaurants in Chicago and has his salsas and cooking condiments on sale at US supermarkets
@rosaleacorle2854 - The Frontera chain is Bayless' baby. Also, the products you see in supermarkets labeled Frontera. He has also had several Mexican cooking shows on Public Television. I think that all or at least of those episodes have been uploaded here. He's written cookbooks, too, I think. (I like that he teaches making foods from scratch in these videos and doesn't push using the Frontera products. Decent.)
Hello!!sir. I am a UA-cam expert. I have visited your UA-cam channel (Rick Bayless)Your video content is really good and the editing is perfect. But views and subscribers are much lower due to some problems. If you solve your channel problems then your channel views subscriber likes will increase your videos will reach the target audience. Can I give you some tips to grow your UA-cam channel?
Make eggs over easy inside a spoonful of this sauce and you have a great breakfast, you can even mix it with refried beans to spice them up. ❤
FYI you don’t need to add the Peanuts. Macha means chop.
I love salsa macha. I had some great salsa macha in Nayarit. I like it on mushroom tacos or vegetarian queso fundido. My sister put it on scallops. Thanks, Rick, for decades of your generous teaching.
They sell it at La Comer!
It blends really good with soups specifically caldo De Res or some other soups
I have some Mexican neighbors that travel back to Monterey a couple times a year and they always bring back a jar of salsa macha for me. I was certainly impressed by the heat, but as you mentioned, the smokey, garlic flavor was just amazing. I can't wait to make my own.
Rick you are awesome, the salsas are the real thing 😊😊
Omgggggg my mom In law sent me home with some from Oaxaca when I was visiting. It’s sooo bomb she used chapulines in it too
I've spread it on bread for sandwiches and it's amazing! So easy to make, can be used on everything.
I used this along with Mayo, green onions and lemon juice to dress up a steak tartare. Flippin’ delicious
Really how you show the a step by step on all your techniques.
Perfect I was looking for a new spicy salsa.
My man this recipe, just took it over the edge! Thank you for all you do easily one of the best on UA-cam no matter the category!!
I personally think peanut oil would be the best oil to use and its what I use.
You had me at the peanuts! Can't wait to make it. Great, really clear instructions. Thanks.
Thanks for your version of cooking this chili. But I think you overcook the garlic as the peanuts 🥜 but to enhance the flavor in this chili. You can cook somewhat the sesame seed a little as also add a crispy cook 🌽 corn tortilla. Also, you can use different kinds of nuts like almonds or cashews,punkin seeds. FYI. Thank you for letting me post a comment 😎
I agree and prefer the garlic a little less cooked so I recommend adding half of the fresh garlic cloves to fry / confit initially and the rest of the garlic cloves during the last 2 minutes.
I also prefer sherry vinegar and at double the amount of balsamic used here. I don't use balsamic vinegar much in small sauces.
Finally, using water in additional, smallest amounts helps to adjust texture and viscosity while it's blending. Adjust salt as necessary.
Thanks for all you do Rick!
I think the best Chinese equivalent would be chili crisp.
This is awesome! I actually have all of the ingredients on hand. This salsa almost sounds like more of a mole to me. I'm making this now. Thanks Rick!
Great recipe Rick! I use a few raisins in my recipe and it gives it a fruity sweet kick that puts it over the top.
Looking forward to making this delicious salsa ! 🤗
This looks so good can't wait to make it
It seems to me this salsa would work well as a marinade for a beef or pork roast. Sounds fantastic; looks beautiful.
It looks fabulous!
Keep it on hand at all times.
It looks really nice the sauce, the beautiful of this one is the flexibility that gives you, because you can make the sauce not only with peanuts but also with sesame or sunflower seeds, or if you want more garlic or also with chiltepin to make it even more spice :)
Taco Stop in Riverside California has a great version.
Can’t wait to try this! Thank you!
I usually make salsa mancha, will have to try this
I am going to try this
Thank You Rick 🎉
Ahhh salsa macha 😋 eggs fried in it, ramen, oh my its the Business!
I just made it and it's pretty good! Thanks Rick! ❤️
Looks amazing!
Thanks for another Salsa Macha video! I loved it in your lamb chop recipe. More recipes featuring salsa Macha please!
If someone would turn the audio compression ratio down a bit, I wouldn't feel like I'm in Rick's nose every time he has to sniff.
I love me some chili crisp so I'll definitely try this!
my go-to for soups thank you for sharing
the best salsa macha dish recipe: make noodles, toss in salsa macha, garnish with cilantro and/or green onions.
Also, can you give us a Salsa Negro recipe please!
I have been wanting to make this thanks Rick!
Thank you.
I’ve been waiting for this!
Good timing as I always wanted to make this salsa. Btw I made your roasted habanero salsa and it was hot, really hot!
Thanks for using olive oil. Seed oils as far as I'm concerned are a NO GO.
Remove the peanuts too?
I use corn oil for anything Mexican and olive oil for almost everything else.
i'd eaten so much of this one in one sitting when i went to DF that i was hallucinating all night long because of the spices, i couldn't sleep
Mucho delicioso! 😋😊
(*Muy [very] delicioso).
@@daveogarf (*mucho [much] delicioso). I'm a gringo and don't rightfully care if my Spanish is correct when I'm making flippant comments on UA-cam 😁
Great video..
A coworker brought Salsa Macha to work today. I tried it for the first time and it was amazing. I just learned of it a couple weeks ago from ArnieTex here on UA-cam.
I would love some more... Cook With Me
How about avacado oil? Will it be just as good?
Yes, avacado oil would be great. For this any neutral oil is good (canola, vegetable, corn... ).
So glad you asked @mlss1229, I think I’m going to try avocado for heart health.
Thanks @don951!
Great video
umami!
You can't find this anywhere in a supermarket! I've tried the Chinese one but it wasn't spicy
I’ve tried to make this 3x now. I’m just convinced now that I really just don’t like this salsa, and not that I’m screwing it up every time I’ve made it. I’m really excited about new and different salsas, but nope, Salsa Macha and the other creamy jalapeño salsa with oil, I’m sure of now I just don’t care for. Oil based just isn’t for me.
Have u tried to blend it smooth or changing the chiles? I make one that I blend smooth that has arbol, guajillo & ancho. I think using the cascabel AND arbol adds too much heat. I make my smooth and add it to make a soup a little spicy and add that smokey flavor this salsa gives. Just an idea in case you consider giving it another shot.
I'm with you, they're not my favorites. Just seem a bit too...heavy. To each their own. SALUDOS!
It's Mexican Chili Crisp. ❤
no, salsa macha is the original "chili crisp" which dates back to ancient indigenous populations
Can you use almonds instead of peanuts?
This stuff is so good on so many things. If you haven't tried it on a grilled steak, please do!
Similar to garlic chili oil from the east
Looks like a play on Asian Chili Oil.
Multiple people in my family have a peanut allergy. Could another nut be used ?
Yes. You can just leave it out completely, or try something else like almond. A lot of people add pepitas (dried pumpkin seeds), they are available at alot of Mexican markets. I've seen recipes that call for a mix of nuts even. If you search for other Salsa Macha recipes you will see how the recipe can vary. Cheers!
we should fool around
How long can this be stored in the fridge for? I worry that over time botulism can develop in the garlic.
I’ve had mine in the fridge for a year now and it’s still going. I think the level of spiciness helps avoid any bacteria, just my experience.
We've had good luck storing refrigerated for a couple of months. The National Center for Home Food Preservation at the University of Georgia suggests freezing for any long-term storage of an oil based sauce that contains garlic, so after a week, to be on the safe side, freeze in small portions. - Allison, Rick's Test Kitchen Director
@@RBtestkitchen - Thank you for the input. You must eat very well - jealousy abounds!
What’s the wood thing he used for the salt?
I believe it's a wood salt cellar.
Are you associated with a Mexican restaurant or e njoy our Mexican recipes ? I just got through making salsa for my son and he likes it hot so that is what I do
Rick Bayless is chef that specializes in traditional Mexican cuisine, has his own Mexican restaurants in Chicago and has his salsas and cooking condiments on sale at US supermarkets
@rosaleacorle2854 - The Frontera chain is Bayless' baby. Also, the products you see in supermarkets labeled Frontera. He has also had several Mexican cooking shows on Public Television. I think that all or at least of those episodes have been uploaded here. He's written cookbooks, too, I think. (I like that he teaches making foods from scratch in these videos and doesn't push using the Frontera products. Decent.)
🙏🙏
seems very asian. I wonder if it came from there.
Hello!!sir. I am a UA-cam expert. I have visited your UA-cam channel
(Rick Bayless)Your video content is really good and the editing is perfect. But views and
subscribers are much lower due to some problems. If you solve your channel problems then your channel views subscriber likes will increase your videos will reach the target audience. Can I give you some tips to grow your UA-cam channel?
My local fried chicken place serves salsa macha with all orders, it's awesome.
lets not put 16 year old dye jobs on 60 yr olds
@ggarrison1087 - Especially with all the grey streaks, eh? (Maybe your lenses need to be cleaned.)
What are you talking about? Lol