Salsa Macha

Prep Time

10 minutes

Serving Size

1 cup

Vegan

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

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.