I made the simpler version of the two. It seemed more like a spicy chili oil more than a salsa. I used it to fry up some breakfast papitas and it gave them a wonderful flavor. Do you refrigerate?
Quite interesting type of Salsa. Reminds me of the chili pastes you find in south east asia. And it's definitely too much for just one day or weekend. How long could these salsas be stored in a fridge? I would expect weeks or months due to the spice, but I'm not sure about the oil.
Yes Ive tried Macha Salsa. I received ready made Macha in a jar. but have never heard of it before. The batch I had was Hot and had peanuts in it. Didnt care much for the peanuts but I enjoyed it.
I used to work at a pizza and sandwich shop and the Mexicans I worked with always cooked their own food even though they could eat a meal at the restaurant. They always made the first version of this salsa and I loved it. I tried to recreate it but failed as I missed a few key steps. Thank you, I actually have a bag of dried arbol as I type.
I never even fried nothin before , it came out great , yo instructions were perfectly clear n easy to follow , I threw in an Ancho on top everything else and it came out superb , thank u
My wife makes a salsa macha similar to the 1st one, but she doesn't put garlic in it. She also toasts the chile de arbol until its much darker and a bit bitter, like coffee. The salsa has a black color and smells a bit like popcorn. I love it like that!
I made this salsa about 5 hrs ago and I must say it is delicious 🤤 but I will try making it with 1/2 cup of Chile de árbol because it’s a little to spicy for me but delicious either way, thank you for sharing your recipe with great details.
Oh my goodness! Thank you soooo much for making the Salsa Macha! These are just lovely. I really love the 2nd recipe and I like the 1st one with the Pazole. YUM!!!
I only heard about salsa macha a couple of years ago, but when I looked at it, it seemed to be very similar to Chinese chili oil which I've been making for years. I'm going to try making this salsa macha since I've been saying "I need to make that" for about 2 or 3 years now. lol.
I'm hooked on the second version. I just had the same taco you tried with my own homemade tortilla. I love it. Also made your chicken fl flautas and added the queso fresco with peanut sauce. Omg. I'm new aa a subscriber so keep em coming. Muchas gracias.
Took a chance and made the first version for a dinner party. It was a success. Many guests asked for my recipe. I'll be trying the second version tonight. Thank you so much!
For decades I have never known how to make the first salsa !! One of my favorites ❤ thank you for sharing your amazing recipes!! The second recipe looks delicious as well and I will be making both 👍🏼🤗 Also I personally want to thank you for your knowledge and lessons about dried chilies and how not to burn them 😮 which I have done before in the past 😂
I want to work up a salsa as a everyday eat on everything condiment. The depth of flavor possible is so impressive- i just hope my skills are up to the task- thank you for the inspiration
Me encanta la salsa macha- a mi esposa no tanto...muy picante. Siempre hago una combinacion de tus dos recetas. Gracias por compartir, Rossana. Me subscribi.
Ooohhhh. Being from San Diego we have Dona Elena's there ( in Vista). That is where I got introduced to this oil in my Pozole. Sooooo yummmm! Now I will be making it myself! Your recepes are amazing !!!! Brava!
Thank you for all your recipes! Do you have a recipe for a classic red hot sauce? The closest I have found is a "King Taco" sauce. We were from Phoenix, AZ, in the southwest Mexican food restaurants serve a red hot sauce along with a mild salsa. Thanks again for all your recipes.
Thank you so much for posting this. Made it 3x now. Question. Is it necessary to de-seed all dried Chile's when making this style of chili? I read where the seeds are bitter. I did de seed but the last time I didn't not remove all the seeds. Thanks for responding anyone.
@@VillaCocina Oh wow, that second salsa is delicious. I used olive oil, because it has so many health benefits, and I substituted pumpkin seeds for peanuts, because I was out of peanuts. That salsa recipe has the best texture and flavor.
@Villa Cocina, I just made the 2nd type a short while ago. IT’S AMAZING Instead of a quarter white onion, I used a minced shallot. I managed to perfectly brown the garlic and peanuts. I have a couple of questions for you about this recipe: 1.) Would you recommend a darker vinegar for the 2nd kind of salsa macha? I got this feeling that balsamic vinegar would go very well. What are your thoughts on this? 2.) Could another nut like pecans or walnut be added? Or do you think this would clash? Also, in the first batch I made last night, I also added a seeded Guajillo chili. Unfortunately, I think I burned it, so I had to discard of most of it. Are there other dried chilis which could be added with the chilis de Arbol? I love watching your recipes, I’ve made a few salsas with my molcajete and plan on making birria and molé sometime soon!
Hi.. Thank you for the video. I have a question, is there any way to make this sauce healthier using a different carrier other than oil? Can I use water? Im trying to watch the calories and the oil brings this recipe to about 8 calories per gram.
Good morning from Texas Villa, those two salsa's look really good and I will be adding them to my bucket list. Very few ingredients but such a simply way to make something taste great. Thank you Villa, and can the salsa's be canned? Well you and your family have a great day.
The first peppers were ready to pick this year. Now they demand I use them to make something delicious. I let the plants watch your video and they approved. They even claimed they would not be that spicy...but that I won`t believe them anymore.
It looks like I'm going to get a large crop of my garden tomatoes, tomatillos & chilis this year, so are there any salsas that you recommend that would be good for canning in jars for later use in addition to eating fresh? I've already made several of your recipes over the past year and they are all so good!
To be honest I have never canned Mexican salsas's, they are usually gone on the first sitting. I do think making "escabeche" would be a great idea for the chillis. I have been trying to make a video on it but have not gotten to it yet.
OMG!!!!!! I love spicy! I can’t wait to try this!! Finding the peppers might be problematic, but I foresee a garden of peppers next year. Can I buy them dried for now?
I made the second salsa recipe today. It is delicious. However, its way to hot for my wife. Can you recommend a mild red chili that would have a good taste? I can make a mild salsa macha for her.
Sorry to hear that it was too spicy for your wife. "Macha" actually means "brave" making reference to how spicy it is. I have many more salsa's on my TH-cam channel for you to pick what best suits you. Hope this helps.
I love salsa macha, have you ever heard or had the opportunity to taste it? Now you can, these are amazing.
Hi Rossana. Yes it’s one of my favorite. Beautiful rich colors.
I made the simpler version of the two. It seemed more like a spicy chili oil more than a salsa. I used it to fry up some breakfast papitas and it gave them a wonderful flavor. Do you refrigerate?
Quite interesting type of Salsa. Reminds me of the chili pastes you find in south east asia.
And it's definitely too much for just one day or weekend. How long could these salsas be stored in a fridge? I would expect weeks or months due to the spice, but I'm not sure about the oil.
Yes Ive tried Macha Salsa. I received ready made Macha in a jar. but have never heard of it before. The batch I had was Hot and had peanuts in it. Didnt care much for the peanuts but I enjoyed it.
The second one is found on every table in the state of veracruz. I love it!!!
I used to work at a pizza and sandwich shop and the Mexicans I worked with always cooked their own food even though they could eat a meal at the restaurant. They always made the first version of this salsa and I loved it. I tried to recreate it but failed as I missed a few key steps. Thank you, I actually have a bag of dried arbol as I type.
I've never heard of this style of salsa. It looks so good, can't wait to make it. Thank you for sharing another wonderful recipe!
Im from the north of Mexico and those sauces are very common overt there 😋
This channel has the best salsa recipes, thank you!
Why thanks you!!! we definitely LOVE Salsa.
You are amazing ty🙏 and your husband!
I have never heard of these types of salsas, but I must give it a try!
I will be making the second recipe, but with ancho and guajillo instead of arbol. I love the flavor, but cannot take the HEAT!
I never even fried nothin before , it came out great , yo instructions were perfectly clear n easy to follow , I threw in an Ancho on top everything else and it came out superb , thank u
im glad i found a person who can explain their recipes in english. Especially a good looking one.
My wife makes a salsa macha similar to the 1st one, but she doesn't put garlic in it. She also toasts the chile de arbol until its much darker and a bit bitter, like coffee. The salsa has a black color and smells a bit like popcorn. I love it like that!
I looove Mexican salsas, Can you show every salsa out there. Thanx so much.
I made this salsa about 5 hrs ago and I must say it is delicious 🤤 but I will try making it with 1/2 cup of Chile de árbol because it’s a little to spicy for me but delicious either way, thank you for sharing your recipe with great details.
Soy de Mexico y si , riquísimo!!!!
Oh yes, I cannot wait to make this Salsa's thank you...
just made this first recipie as i ad the ingredients , wow !!!!! delicious . and the smokey flavor, your so right ...
Oh my goodness! Thank you soooo much for making the Salsa Macha! These are just lovely. I really love the 2nd recipe and I like the 1st one with the Pazole. YUM!!!
Yes!!! Agree. Each one has a task
I only heard about salsa macha a couple of years ago, but when I looked at it, it seemed to be very similar to Chinese chili oil which I've been making for years. I'm going to try making this salsa macha since I've been saying "I need to make that" for about 2 or 3 years now. lol.
Mexican food is so intriguing
It’s oh so delicious! 😊
I can smell it All over!and I have no sense of smell! believe it or not! Great job senora!
Alright!!! I love it.
I'm hooked on the second version. I just had the same taco you tried with my own homemade tortilla. I love it. Also made your chicken fl flautas and added the queso fresco with peanut sauce. Omg. I'm new aa a subscriber so keep em coming. Muchas gracias.
Glad you enjoyed it! There’s plenty of recipes on our Chanel, Feel free to check them out!
Took a chance and made the first version for a dinner party. It was a success. Many guests asked for my recipe. I'll be trying the second version tonight. Thank you so much!
Which one did you like better ?
Amazing salsa recipe. I love your channel and presentations. Excellent how to videos. Thanks for sharing ❤
For decades I have never known how to make the first salsa !! One of my favorites ❤ thank you for sharing your amazing recipes!! The second recipe looks delicious as well and I will be making both 👍🏼🤗
Also I personally want to thank you for your knowledge and lessons about dried chilies and how not to burn them 😮 which I have done before in the past 😂
Oh no 😄 burned peppers are not so pleasant
great recipe on love the way you showed us how to do it exactly
Hope you enjoy
Whoo they both look beautiful and yummy! Cant wait to try both.
Let me know how they turn out. What are you planning to accompany them with?
I want to work up a salsa as a everyday eat on everything condiment. The depth of flavor possible is so impressive- i just hope my skills are up to the task- thank you for the inspiration
This is a game-changer for your Tacos Asada!
I used this recipe and your Chili Relleno recipe... and sorta merged some things from this into the sauce for them and it was great!
Another solid receipt ☺️, thanks from Japan 🗾
Looking at your channel has inspired me to make more Mexican food, Thank you, this an amazing channel.
Que rico. Muchas BENDICIONES
Amazing, Brava Brava
I’m so so so so happy I found you❣️❣️❣️
Me encanta la salsa macha- a mi esposa no tanto...muy picante. Siempre hago una combinacion de tus dos recetas. Gracias por compartir, Rossana. Me subscribi.
Muy amable, gracias!
@@VillaCocina De nada!
Ooohhhh. Being from San Diego we have Dona Elena's there ( in Vista). That is where I got introduced to this oil in my Pozole. Sooooo yummmm! Now I will be making it myself! Your recepes are amazing !!!! Brava!
Wonderful! I love it in Pozole.
I made the second recipe it was spicy and delicious. Thank you
Wow amazing!
Added to my MAKE THIS list. Can't wait to try this out
Thanks for sharing Roxana
I add corn tortillas to tortilla soups..Chile Verde..any Mexican style soup as a thickener..for soups I generally use 3 tortillas..
I love avocado oil for salsa macha!
Yummy these salsas look so delicious 😋
Thank you, I'll definitely make them 👍
I had to leave your pesola video to come over here and check out how to make the salsa
Thank you for sharing ma'am 🙏
My pleasure!
Hello made the one with the peanuts today and the flavour is outstanding! Question does it need to be refrigerated if not what is the shelf life?
You have the best salsa recipes sssss yummy!
Great video! Keep up the good work!
Fantastic video, thank you. I will try both
NICE Recipe!! GORGEOUS photography!! Some of the best video i've seen. Now, step-up the audio quality too.😁
Thank you so much, can’t wait to make both of these! Looks amazing!
One of my favorite salsas BUT I've never made it. Thanks for the vid. Making this asap!
Enjoy!!!!
Thank you for all your recipes! Do you have a recipe for a classic red hot sauce? The closest I have found is a "King Taco" sauce. We were from Phoenix, AZ, in the southwest Mexican food restaurants serve a red hot sauce along with a mild salsa. Thanks again for all your recipes.
perfect salsa. Im love it
Awesome
Thank you so much for posting this. Made it 3x now. Question. Is it necessary to de-seed all dried Chile's when making this style of chili? I read where the seeds are bitter. I did de seed but the last time I didn't not remove all the seeds. Thanks for responding anyone.
Great video!!!
Yummy. Thank you. I love your recipes. 💕 🙏
My pleasure 😊
@@VillaCocina Oh wow, that second salsa is delicious. I used olive oil, because it has so many health benefits, and I substituted pumpkin seeds for peanuts, because I was out of peanuts. That salsa recipe has the best texture and flavor.
Yummy thank you for sharing I just prep both of them 😂I was getting tire of eating my breakfast with out some picante thank again
Hope you enjoy
Incredible
Looks so good.
Yum I love salsa
Me too 😊
How long will these keep after you’ve made them? They both look amazing!
Looks awesome!!
Do you use dried chilis?
How long do these salsas last?
Do they need to be refrigerated?
Thank you ❤
Its oil based, I've had a jar on my kitchen table for months with no issues.
And yes, dried chili's. No eed to refrigerate.
Love spicy food especially salsa. Thanks for sharing Rosa!! 💛💙☺👍🏽💯
You are so welcome
Thank you!!
Did you pre soak the chili de arbol before putting in oil or did you put them in dried?
Yummy!!! 🌶🔥
@Villa Cocina, I just made the 2nd type a short while ago. IT’S AMAZING
Instead of a quarter white onion, I used a minced shallot. I managed to perfectly brown the garlic and peanuts. I have a couple of questions for you about this recipe:
1.) Would you recommend a darker vinegar for the 2nd kind of salsa macha? I got this feeling that balsamic vinegar would go very well. What are your thoughts on this?
2.) Could another nut like pecans or walnut be added? Or do you think this would clash? Also, in the first batch I made last night, I also added a seeded Guajillo chili. Unfortunately, I think I burned it, so I had to discard of most of it. Are there other dried chilis which could be added with the chilis de Arbol?
I love watching your recipes, I’ve made a few salsas with my molcajete and plan on making birria and molé sometime soon!
Looks so tasty, I have to try doing this!!🤩
I usually make my own salsa as well. Yummy 😋
Hi.. Thank you for the video. I have a question, is there any way to make this sauce healthier using a different carrier other than oil? Can I use water? Im trying to watch the calories and the oil brings this recipe to about 8 calories per gram.
I love this recipe. I have a question, how do you store it? In the refrigerator?
Can I use a different oil of I don't have grapeseed oil
Thx u for sharing ❤❤❤❤
Oh wow que rico 👍👍👍👍👍👍
Can you do this with fresh habaneros or jalapeños?? I have many from my garden?
God bless all here. 😀
Good morning from Texas Villa, those two salsa's look really good and I will be adding them to my bucket list. Very few ingredients but such a simply way to make something taste great. Thank you Villa, and can the salsa's be canned? Well you and your family have a great day.
The first peppers were ready to pick this year. Now they demand I use them to make something delicious. I let the plants watch your video and they approved.
They even claimed they would not be that spicy...but that I won`t believe them anymore.
I will add these sauces to my "Taco Sunday"...this weekend.
Awesome! Let me know how they turn out.
@@VillaCocina Will do, have a great weekend.
What’s the heat rating for the salsa macha
I've made the first one before to go with pasole.
Would like to see if you have a any recipes for arroz con leche
I actually do have one. Rice pudding: th-cam.com/video/jwH3UEO23vM/w-d-xo.html
how spicy are both salsas?
are these good for tacos
I use a similar recipe for my salsa for my chicken pósele. I will definitely try yours. Looks nice and spicy 🌶 🥵
Thanks for sharing and hope try these 😋
Can I use avocado oil?
Do you make gluten free bread
It looks like I'm going to get a large crop of my garden tomatoes, tomatillos & chilis this year, so are there any salsas that you recommend that would be good for canning in jars for later use in addition to eating fresh? I've already made several of your recipes over the past year and they are all so good!
To be honest I have never canned Mexican salsas's, they are usually gone on the first sitting. I do think making "escabeche" would be a great idea for the chillis. I have been trying to make a video on it but have not gotten to it yet.
Hi! Thankyou for your video! Can I use Poblano or Guajillo chilis instead?
You have great cooking skills plus common sense advice..COMMON SENSE AIN'T TOO COMMON !!😮😮😮😂😂😂
yum
I don’t have grape seed oil, may I use avocado oil instead?
Totally! yes ☺️ Avocado oil sounds perfect.
OMG!!!!!! I love spicy! I can’t wait to try this!! Finding the peppers might be problematic, but I foresee a garden of peppers next year.
Can I buy them dried for now?
Yes, the chilis used are dried.
Wonderful! Gonna try it soon will feature it on our page is well! Subbed.
I made the second salsa recipe today. It is delicious. However, its way to hot for my wife. Can you recommend a mild red chili that would have a good taste? I can make a mild salsa macha for her.
Sorry to hear that it was too spicy for your wife. "Macha" actually means "brave" making reference to how spicy it is. I have many more salsa's on my TH-cam channel for you to pick what best suits you. Hope this helps.
How can you store this for later?
Air tight container and place in the fridge.
Ooooooooooooyeah
Hi, I'm trying to get a recipe for a hot red chili sauce/salsa that you'd typically receive with tortilla chips at a restaurant.
Good Lord; so, how much oil overall? wow.