OMG, I cannot convey to you how many youtube chefs I see making flavored oils with no water content that still add salt! You are the first chef I have seen that openly knew and stated that salt does not dissolve in oil! You truly do know your craft!
I totally agree with you. I see people trying to mix salt into melted butter with the same results. I would do is dissolve the salt in as little water as possible, and coat and stir the dried peppers with it. Then when you fry them the water evaporates out leaving just a micro coat of salt covering all the pepper flakes.
@nickcody7257 butter has a pretty decent water content in it. Especially American butter. European is a lower but there's definitely still water in it.
I’m halfway through this video and I’m subbed. I’ve not subbed so fast in a while. I just love this dudes attitude and I know imma love the food as well.
Finally subscribed after a few years...mostly because I love your style and recipes, but also because I had no inkling of how talented a cook Cheech Marin was!
I have heard of salsa Macha but have never tried it. But I bought a jar of it the other day and I am going to try some soon. This local brand used sesame seeds.
Very cool, I love ancho & guajillo chile blends, and with the popularity of Lao Gan Ma exploding over the past few years this is a great twist on that concept.
Love this stuff. Living in Germany its extremely hard to find it and when you do its pricey. I started ordering my own chillies from a wholesaler abd making my own. I miss living in Tacoma where I had a mexican grocery store right down the street.
Arnie, you are my favorite TH-cam foodie. Seriously love all your videos. I feel like you're an old friend I've known for years. I can tell you really love food, family, and life! You would be an awesome guy to hangout with!!
salsa macha is one of those things that once you discover it you end up putting it in everything. don emilio's hot salsa macha is the one I try to emulate at home.
Omg! I just recently got introduced to this stuff by a friend who suggested I find “chili crisp.” This stuff is what I found to be basically similar. OMg fabulous!!!
Oooh i gotta try this one now. I had an amazing salsa macha from a taco place near my house but since they closed down ive been trying to figure out how to replicate it. Thanks so much for this vid
For those who want it written, it looks like 3 ancho, 20 guajillo and about 15-20 arbol ( it looks like alot more because he split them in half to remove the seeds)
I always wondered what that lovely dark salsa was at taco bars. It's always too spicy for my liking, but tastes and smells so goood. Now I know how to make it myself! Thank you!
The placenta you take has the heat the seeds have a membrane around them too save them from the capsaicin, seeds have the least amount of heat in a pepper.
Hey I just wanna say that I fell on one of your shorts and you look like such a nice guy your energy and everything is so pleasant. I wish I could give you a hug 😭
Your my go to dude when it comes to Tex Mex. I don't know if this is Tex Mex. But it does look good. Anyway I watched your content on Mole sauces. This reminds me of one of those but not cooked down as much. I want to try this. I also want to finally do the Mole sauce. Have a good weekend Arnie.
Oh wow, your salsa macha looks incredible! Vamonos, si! Love this salsa so much we keep some in the house all the time. I put it on everything. Spectacular on a quesadilla. Interesting use of peanuts in it! All that prep is sure worth the wait- you make it look so easy and quick. Beautiful pour, and black gold for sure. Thank you!
Just made it, so freaking good man. Can’t wait to eat it on some seafood. I totally screwed up my first attempt and burnt the crap out of my guajillos, but got it perfect the second time. It’s addicting!
I encountered this in Bacalar. They didn't blend the peanuts (or sesame, presumably as I didn't see any) but crushed them. It was so delicious. Makes me wonder which regions this is made!
Hello from the Philippines Arnie I'm an expat from Texas who moved to the Philippines about a year ago love your videos bro! I was wondering on this salsa macha how long will it keep? Is it like the Chinese chili oil that practically keeps forever? Thanks again for all your help!
That's exactly what I thought it was. I mean, it has the main components of a mole minus the fried bolillo, an onion or two, chicken stock, chocolate and something else. Anyways, I am glad I wasn't the only one thinking that. 😊
I've never had a salsa like this, but it looks amazing! Any suggestions on food salsa like this goes good with? Also, how does the flavor/texture compare to a salsa made with tomatoes?
HI Arnie, Can you tell me how to make adobo seasoning? I have been buying "El Mexicano" brand, but I can no longer find it, even on Amazon. Thank you so much; I love your videos
Could you start posting your recipes in the description? I've used a few videos as guidelines, but you can't realistically expect people to rewatch every video when we want to make it. I guess we could write it down, but just taking a quick screenshot would help and would be amazing. Appreciate you, brother.
There is an amazing but forgotten bit of history behind Salsa Macha. This salsa is heavily influenced by Chinese immigrants to Mexico. It's worth learning more about these people and the struggles they faced.
Oil as a base, sesame seeds, and garlic are the Chinese element. Important to remember that chile peppers were unknown to China just 350 years ago! They first arrived in China in the late 16th century, when Portuguese and Dutch navigators brought peppers from the Americas to their coastal trading strongholds in Southeast Asia. From there, they were brought back to China by Chinese seamen. Peanuts are also from the Americas. Remember that Mole, the rich, chile and savory chocolate sauce, also uses various nuts, seeds, and, of course, garlic.
How much Chinese dishes are influenced by Japan or other Asian countries? Do they talk about that? Just saying. Also heavily influenced? It’s salsa, it might have been “influenced” but heavily might be a stretch. I’m open so let me know if I’m missing something
I've never made a "salsa" like this but I'm definitely interested in tasting it. I'm thinking I could use half of that for a salsa but then add some sauteed onions, chicken broth, Mexican chocolate, some brown sugar and a couple spices in there to make a mole sauce with the other half. Damn, got me fired up for the weekend now!
Don’t put it in ur fridge. It’s supposed to stay oily… always. Just let it cool completely after you make it. It’ll be a little warm because of the hot chiles. Put it in a jar and wait till it cools before you cover it. Store it in ur pantry…or leave it on your counter and put that shit on everything like I do.
OMG, I cannot convey to you how many youtube chefs I see making flavored oils with no water content that still add salt! You are the first chef I have seen that openly knew and stated that salt does not dissolve in oil! You truly do know your craft!
I totally agree with you. I see people trying to mix salt into melted butter with the same results. I would do is dissolve the salt in as little water as possible, and coat and stir the dried peppers with it. Then when you fry them the water evaporates out leaving just a micro coat of salt covering all the pepper flakes.
And I'm not even a chef lol, imagine that lol. Thanks for the comment, I just learned it from observation one time. Thanks for watching
Yes but the natural water in the peppers and garlic would do the trick anyways
@nickcody7257 butter has a pretty decent water content in it. Especially American butter. European is a lower but there's definitely still water in it.
Nah my grandma been making this since I was a kid. She always used salt
I've been making this with Chile de arbol ever since trying it in Mexico City. It's incredible on tortas
I've been obsessed with Arbol Salsas the last year or so! Are doing the peanut version with clove and a little tomato in it or all fire😁😁?
@@LennieDean I do throw some peanuts and sunflower seeds in with it, but that's about it
Try deglazing the pan with a little white wine. DA UM !
I’m halfway through this video and I’m subbed. I’ve not subbed so fast in a while. I just love this dudes attitude and I know imma love the food as well.
Finally subscribed after a few years...mostly because I love your style and recipes, but also because I had no inkling of how talented a cook Cheech Marin was!
I had this at a resort down in Mexico and I fell in love. I am going to have to try this.
I have heard of salsa Macha but have never tried it. But I bought a jar of it the other day and I am going to try some soon. This local brand used sesame seeds.
Very cool, I love ancho & guajillo chile blends, and with the popularity of Lao Gan Ma exploding over the past few years this is a great twist on that concept.
Love this stuff. Living in Germany its extremely hard to find it and when you do its pricey. I started ordering my own chillies from a wholesaler abd making my own. I miss living in Tacoma where I had a mexican grocery store right down the street.
Arnie, you are my favorite TH-cam foodie. Seriously love all your videos. I feel like you're an old friend I've known for years. I can tell you really love food, family, and life! You would be an awesome guy to hangout with!!
I’ve never tasted this salsa before, but I’m going to try it and make it
salsa macha is one of those things that once you discover it you end up putting it in everything. don emilio's hot salsa macha is the one I try to emulate at home.
As a Whetto married to a Latina
I have to say you’re the man!!!
I’m learning amazing Tex Mex recipes especially the salsa 😉👌🏻
Lol “whetto” 😂😂
Whetto? A new word for the Spanish dictionary , keep the good sense of humor my hermano 😅
😂 We know what you mean, its spelled güero. 😁
Lol, bringing back memories from my ex's mother- "Gordo" 😂
gueto lmao. better than being a gabacho!
Omg! I just recently got introduced to this stuff by a friend who suggested I find “chili crisp.” This stuff is what I found to be basically similar. OMg fabulous!!!
Oooh i gotta try this one now. I had an amazing salsa macha from a taco place near my house but since they closed down ive been trying to figure out how to replicate it. Thanks so much for this vid
I have all the chiles to make this salsa and I'm going to make it tomorrow. Thanks!
What kind of oil did you use?
This is a must have salsa. One of the best I’ve had.
For those who want it written, it looks like 3 ancho, 20 guajillo and about 15-20 arbol ( it looks like alot more because he split them in half to remove the seeds)
Your right, I made this and WOW! I will keep a batch in the fridge ALWAYS
It's great with pumpkin seeds!
Worth emphasizing do Not put hot oil straight off the stove into your blender you might damage it!! Delicious 😋
Love to see you teaching me how to make salsa Mucha!Thank you ❤❤❤!Ley Ding!
Great video! I like to use sunflower seeds and pepitas. Bien rico 😋
Finally tried a version of this with some chillies I'd smoked and dried. So very good! It's hard to believe there's no chocolate in!
My first instinct watching this recipe is to add some dark chocolate. Just a tiny bit. But I doubt it even needs it.
I always wondered what that lovely dark salsa was at taco bars. It's always too spicy for my liking, but tastes and smells so goood. Now I know how to make it myself! Thank you!
There are other kinds of dark salsas, I want to know what taco places you go to that serve this!! 😋
Mole is another dark looking salsa. Salsa Macha was new to me, however.
Lots of varieties out there, so you never know!
I’m imagining using my leftover birria oil for this. :)
The placenta you take has the heat the seeds have a membrane around them too save them from the capsaicin, seeds have the least amount of heat in a pepper.
Hey I just wanna say that I fell on one of your shorts and you look like such a nice guy your energy and everything is so pleasant.
I wish I could give you a hug 😭
Dude, with some tomato sauce this would make an awesome base for a chili! Think I might try that soon.
Arnie esa salsa looks deliciosa and I’m pretty sure que es muy spicy, thank you for the receta, you learned mucho de mama nice señora.
Ha ha... Spanglish! 😂
Omg, this is so delicious! Made this over the holidays for the first time. Amazing 😅❤️
What kind of oil did you use?
vegatable oil.@@wordforlife1585
Your my go to dude when it comes to Tex Mex. I don't know if this is Tex Mex. But it does look good. Anyway I watched your content on Mole sauces. This reminds me of one of those but not cooked down as much. I want to try this. I also want to finally do the Mole sauce. Have a good weekend Arnie.
Love salsa macha, can't find it very many places near me. Yours looks gorgeous!
Oh wow, your salsa macha looks incredible! Vamonos, si! Love this salsa so much we keep some in the house all the time. I put it on everything. Spectacular on a quesadilla. Interesting use of peanuts in it! All that prep is sure worth the wait- you make it look so easy and quick. Beautiful pour, and black gold for sure. Thank you!
I would use chipotles, but as long as it brings the smoke I am in love!
Thank you for sharing! We have been Fermenting hot peppers in honey.
one of your best videos!
this salsa looks amazing
Just made it, so freaking good man. Can’t wait to eat it on some seafood. I totally screwed up my first attempt and burnt the crap out of my guajillos, but got it perfect the second time. It’s addicting!
Looks amazing 🤩 now do a molé recipe 🙏 It's almost never made right; too watery or too potent 😅
I encountered this in Bacalar.
They didn't blend the peanuts (or sesame, presumably as I didn't see any) but crushed them.
It was so delicious. Makes me wonder which regions this is made!
Hello from the Philippines Arnie I'm an expat from Texas who moved to the Philippines about a year ago love your videos bro! I was wondering on this salsa macha how long will it keep? Is it like the Chinese chili oil that practically keeps forever? Thanks again for all your help!
Supposed to last for a long time in the fridge from what I've seen on other channels, similar to Chinese chili oil.
Found out about this a few months ago..its my fave salsa!
Yup, it can be used on a lot of foods.
Bring it on! Looking good 👍
Hmm - just happen to have everything to make that here at home - it's salsa time!😎😎
My favorite salsa thank you ❤
You are man that knows his salsa! In my opinion this is the better version of the chilli crips that has been trending recently.
right on man ! I am going to give this a go !!
I have a number of chiles in my cabinet. I will be making this soon❤
never tried nuts in a salsa before looks like a great idea
Arnie, u r embodiment of a Mexican American. 1st, thank u 4 not 4getting spanish. I love watching ur vids. Hi5!
I definitely gotta try this 😩 looks so good
I've always wanted to try this salsa. Thanks for the video and I love the shirt!
Made my mouth water
Thanks Arnie
Gotta try your recipe! I make a fresh batch bi weekly because i cant live without it. I literally put it on everything 😅
I’ve never made it, but I heard that it never goes bad that it keeps for years
Thanks Arnie! Love the videos
Trying this one for sure, never had any salsa like it.
Love the Macha!
I'm definitely trying this
im gonna try this brother! THanks
I make salsa but that's new to me. Gunna try it.
I've never seen a salsa that color. Looks like a mole. I'm here for it tho!
That's exactly what I thought it was. I mean, it has the main components of a mole minus the fried bolillo, an onion or two, chicken stock, chocolate and something else. Anyways, I am glad I wasn't the only one thinking that. 😊
Looks amazing! Is there anywhere I can get the written recipe?
I've never had a salsa like this, but it looks amazing! Any suggestions on food salsa like this goes good with? Also, how does the flavor/texture compare to a salsa made with tomatoes?
It is a very pure and intense chile flavor. Perfect on tacos or burritos, wherever you would use hot sauce.
@@AerysBatso literally everything except cake and ice cream
1:51 Correction - He's working the ancho chiles next, not the guajillos again
You should host a carne asada event in south Texas. I'm sure people from all over would make the trek! I know I would.
this looks like the Mexican version of the angry Chinese lady chili crisp that has peanuts, hot chiles and oil. This looks great.
I must make this.
Been waiting for this one!
Best channel on youtube.
have you tried pasilla instead of ancho or both?
This salsa is so good
That is a wonderful recipe, I am excited to blend it into a BBQ sauce!
Adding some Chipotle peppers would be interesting.
Whats the complete recipe for this salsa arnie? Planning on making it
Nice knife!
Quality content as always, it's about time you blow up and crack 1 mil subs Arnie!
🙏
Salsa macha is delicious 😋🤤🌶️🔥. Spicy and flavorful.
Thats a new one for me. Ima give it a try if i can get those chilis!
Yummm making this for sure
Can you post your recipes in the description?
Can I get the recipes?
HI Arnie, Can you tell me how to make adobo seasoning? I have been buying "El Mexicano" brand, but I can no longer find it, even on Amazon. Thank you so much; I love your videos
Amo la Salsa Macha ❤ 🫶
My new favorite salsa❤❤❤
Mezcla mayonesa, ketchup y cucharadas de salsa macha y se hace un aderezo riquísimo. Con pizza, hotdogs y hamburguesas sabe rico..
Could you start posting your recipes in the description? I've used a few videos as guidelines, but you can't realistically expect people to rewatch every video when we want to make it. I guess we could write it down, but just taking a quick screenshot would help and would be amazing. Appreciate you, brother.
I totally agree. As a subscriber, it would be nice.
Hello Chef! What type of oil do you recommend?
Sus videos siempre son los mejores! Todo se ve muy rico y a mi ni me gusta salsa.
Great recipe, Compa. Nice looking pan, too. What kind is it?
gracias wey, looks tasty
What kind of oil did you use in the beginning with the peanuts, garlic and sesame seeds in the pan?
Use whatever oil you like, most cooks don't recommend olive oil because it changes the flavor a little but imo if you like it use it.
Ukin inayo nga Latino! Love your food!
There is an amazing but forgotten bit of history behind Salsa Macha. This salsa is heavily influenced by Chinese immigrants to Mexico. It's worth learning more about these people and the struggles they faced.
Anything good in Mexico is originally from outside Mexico
Oil as a base, sesame seeds, and garlic are the Chinese element. Important to remember that chile peppers were unknown to China just 350 years ago! They first arrived in China in the late 16th century, when Portuguese and Dutch navigators brought peppers from the Americas to their coastal trading strongholds in Southeast Asia. From there, they were brought back to China by Chinese seamen. Peanuts are also from the Americas. Remember that Mole, the rich, chile and savory chocolate sauce, also uses various nuts, seeds, and, of course, garlic.
I was gonna call it Mexican Chili Crunch
@@Catastrophe9726Your closed mindedness is causing you to miss out on amazing food with a deep cultural history. It’s your loss
How much Chinese dishes are influenced by Japan or other Asian countries? Do they talk about that? Just saying. Also heavily influenced? It’s salsa, it might have been “influenced” but heavily might be a stretch. I’m open so let me know if I’m missing something
Another home run, Arnie!
Hi, liking your channel. Quick question, do you use vegetable oil for this salsa receipe? No Cumin in this recipe?
Veggie oil is the most common for all salsas both at home and restaurants but use whatever you like.
looks delish
Did he just do a Count Von Count ? Three ah ah ah 🧛🏻
I've never made a "salsa" like this but I'm definitely interested in tasting it. I'm thinking I could use half of that for a salsa but then add some sauteed onions, chicken broth, Mexican chocolate, some brown sugar and a couple spices in there to make a mole sauce with the other half. Damn, got me fired up for the weekend now!
Absolutely Great! :D how long will this Salsa hold in the fridge???
Don’t put it in ur fridge. It’s supposed to stay oily… always. Just let it cool completely after you make it. It’ll be a little warm because of the hot chiles. Put it in a jar and wait till it cools before you cover it. Store it in ur pantry…or leave it on your counter and put that shit on everything like I do.