Chipotle, Peanut and Sesame Seed Salsa
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups olive oil
- ½cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
- 4garlic cloves, peeled
- 2tablespoons sesame seeds
- 2ounces dried chipotle chiles (1½ to 2 cups), stemmed and seeded
- 1teaspoon kosher salt, or to taste
- 1tablespoon brown sugar, or to taste
- 3tablespoons distilled white vinegar
Nutritional analysis per serving (24 servings)
152 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 53 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
- Step 2
Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
- Step 3
Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
- Step 4
Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.
Private Notes
Comments
The first time I made this, I took the pan off the burner, but, since the oil was so hot, it continued to cook the chiles and other ingredients, burning them slightly and leaving a bitter taste. It was still delicious. The second time, I had all the ingredients ready as well as a heatproof container to pour out the salsa immediately after I finished toasting. It turned out perfectly. I could put this salsa over everything!
This salsa was so complex and interesting. I spooned and basted this over roasting hasselback potatoes to great results as well as served with tortilla chips so far, but it inspires lots of uses. Word to the wise: wear gloves when seeding the chiles and also plan to spend quite some time accomplishing that task. Next time I make this I want to experiment with using canned chipotles instead of dried to see what that's like?
Superb over queso fundido. I would recommend halving this recipe... it still made a full jam jar (the kind with the red / white checked cap). Also, the whole thing goes very quickly, so it helps to have all the ingredients measured out in advance! No time to prep once things get going. Will be hard not to eat this on everything...
I use roasted peanuts and do not cook this. Also, I only use about 1/4 C of oil and keep all the other items the same as the recipe. Delicious.
The first time I had salsa macha was on roasted salmon - amazing! I will make this version this weekend!
Delicious - I followed the instructions and amounts, but with a "we use what we have" spin - which for me meant vegetable oil, half Guajillo, half random dried chilies I had in a ziploc, and pumpkin seeds. Turned out great, a nice addition to my breakfast taco lunch.
I understand the impulse and do my own modifications often, but you did not cook this recipe. Random dried chiles and guajillo chilies are not the same as chipotle chiles, they taste different (guajillos taste like tea mixed with pine, chipotles primarily taste smoky). Extra Virgin, good quality olive oil (EVOO) also tastes completely different than vegetable oil. You should try the original ingredients specified in the recipe - this salsa is indeed incredible as written in the NYT.
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