Food Recipes Sauces, Condiments and Preserves Salsa Salsa Macha Be the first to rate & review! This spicy, peanut- and chile-based salsa can be drizzled over all sorts of dishes for an added kick and crunch. Rick Bayless likes it over fish tacos to add a roasted, nutty flavor. Make extra; it keeps well in the refrigerator for up to two weeks. By Rick Bayless Rick Bayless Many people know Chicago restaurateur Rick Bayless for winning the title of Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Active Time: 15 mins Total Time: 35 mins Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 2 cups olive oil 1/3 cup salted roasted peanuts 4 garlic cloves, smashed 1 tablespoon sesame seeds 2 ounces dried chiles de árbol or other chiles, stemmed, seeded, and cut into 1/4-inch pieces 1 tablespoons apple cider vinegar 1 teaspoon kosher salt 1/2 teaspoon dried Mexican oregano Directions Combine oil, peanuts, garlic, and sesame seeds in a large saucepan. Cook over medium-high, stirring often, until garlic and sesame seeds are golden, 5 to 6 minutes. Remove from heat, and stir in chiles. Let cool 5 minutes. Stir in vinegar, salt, and oregano. Let stand until cool, about 20 minutes. Pour mixture into a blender or food processor, and pulse until garlic and peanuts are finely chopped (do not overprocess or puree). Store in an airtight container in refrigerator up to 2 weeks. Originally appeared: August 2018 Rate It Print