From Chef Robert Hernandez
- 1 1/2 cup TRULY® 100% Extra Virgin Olive Oil
- 4 chile guajillo, stems and seeds removed
- 2 chile de arbol, stems and seeds removed
- 1 chile negro, stems and seeds removed
- 4 ea garlic cloves
- 2 ea anchovies
- 1 Tbsp fig vinegar or apple cider vinegar
- 1 Tbsp charred onion powder or regular onion powder
- 1/4 cup peanuts, toasted
- 2 Tbsp sesame seeds
- 1 Tbsp coriander seeds, toasted
- 1 tsp kosher salt
One of my favorite salsas to make is Salsa Macha. I love how versatile it is. I first started pairing it with focaccia and mozzarella a few years ago and found that it is a hit. I like to use olive oil when making the salsa because it pairs really well with the nuttiness of the different peppers and the added vinegar. I tend to incorporate Italian ingredients into my cuisine more often than not.
Warm TRULY® 100% Extra Virgin Olive Oil over medium-high heat in a large sauté pan. Add chiles to the pan along with the garlic, sauté until aromatic and golden.
Strain chiles and garlic from the olive oil and add to the bowl of a food processor or blender. Add anchovies, vinegar and blend until smooth.
Scrape the mixture into a bowl, then add remaining ingredients. Finish by stirring in the strained TRULY® 100% Extra Virgin Olive Oil. Best enjoyed with focaccia (try the recipe for Lala Mina’s Focaccia here!).