Prep Time
10 minutesServing Size
1 cupVegan
Spicy
Experience a taste of Mexico with Wesson’s Salsa Macha. The nuttiness of peanuts and sesame seeds is complimented by the rich and smooth Wesson Corn Oil to make a delectable salsa you won’t be able to get enough of. Fresh minced garlic and crushed red pepper flakes add heat to take this condiment up a notch. Our favorite ways to enjoy salsa macha include as a marinade, on top of grilled meats, as a dip for chips and fresh veggies, or as a sauce on tacos. Try our Carne Asada Tacos for a delicious meal idea leveled up by Salsa Macha.
CONTAINS:
Peanuts, sesame seeds
Ingredients
Salsa Macha
Raw blanched peanuts 1/4 cup.
Sesame seeds 2 tbsp.
Wesson Corn Oil 1/2 cup.
Garlic, minced 1 clove.
Crushed red pepper flakes 1/4 cup.
Apple Cider Vinegar 1 tbsp.
Sea Salt 1 tsp.
Method
Salsa Macha
Pre-heat oven to 400°F. Roast Peanuts and sesame seeds on a baking sheet for 5 minutes or until sesame seeds are golden brown.
In a small saucepan, combine roasted nuts and seeds, oil and garlic; cook over low heat until garlic is golden brown, about 5-10 minutes. Remove from heat.
Assembly Method
Stir in red pepper flakes, vinegar and salt.
Once cooled, transfer mixture to a food processor and pulse until mixture is grainy in texture.
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