Looking to level up your condiment game? Peanut Salsa Macha is a bold, smoky, and umami-rich Mexican chili oil made with dried chiles, roasted peanuts, garlic, and oil—perfect for spooning over tacos, grilled veggies, eggs, or even a scoop of vanilla ice cream if you’re feeling wild. Inspired by a memorable dinner at Holbox in Los Angeles, this version is chunky, crave-worthy, and backed by science. I dive into the techniques that make it unforgettable—from fat-soluble flavor extraction and the Maillard reaction to textural contrast and herbal freshness.
This is more than a recipe—it’s a deep flavor dive into how and why salsa macha works. I even add my twist with nigella seeds for a toasty crunch and layered aroma. Use it to make my easy and flavor-loaded Roasted Japanese Sweet Potatoes with Labneh.
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