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.
Wish he included recipes in description cause the chile amounts of each determines the heat, savory, smoky profile. The ingredient portions is what separates one recipe from another. Basically it is good to toast nuts, grains, vegetable, sometimes chiles to bring out a deeper flavor when making mexican dishes. I think the skins is what makes things a bit bitter not so much the vein, like a lime skin. That being said, I never heard of Macha but his recipe looks delicious.
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.
I just finished making this and it really is "deeply" delicious. I followed it to the letter with some help from one of the reviewers that listed the chiles/ingredients. My only mistake was that I burned the arbols right away, and maybe a few others. I did another set of arbol chiles and left more seeds in because my first batch wasn't that hot. This is a foundational food that I'll be keeping for the rest of my life. I mixed some with my fresh tomato/tomatillo salsa (about half and half) and nearly polished off a bag of chips myself. Great job Arnie!!! Happy to subscribe.
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.
Arnie, you are my favorite RUclips 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!!
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)
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.
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
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!
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.
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 😭
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.
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!
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.
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.
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!
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!
Hey gracias por compartir. Estamos investigando que hacer para nuestra cena Navideña y es algo que llevaré porque decidimos hacen Vane azada y .. más !
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!
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'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
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
Wish he included recipes in description cause the chile amounts of each determines the heat, savory, smoky profile. The ingredient portions is what separates one recipe from another. Basically it is good to toast nuts, grains, vegetable, sometimes chiles to bring out a deeper flavor when making mexican dishes. I think the skins is what makes things a bit bitter not so much the vein, like a lime skin. That being said, I never heard of Macha but his recipe looks delicious.
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.
I just finished making this and it really is "deeply" delicious. I followed it to the letter with some help from one of the reviewers that listed the chiles/ingredients. My only mistake was that I burned the arbols right away, and maybe a few others. I did another set of arbol chiles and left more seeds in because my first batch wasn't that hot. This is a foundational food that I'll be keeping for the rest of my life. I mixed some with my fresh tomato/tomatillo salsa (about half and half) and nearly polished off a bag of chips myself. Great job Arnie!!! Happy to subscribe.
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.
Arnie, you are my favorite RUclips 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!!
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)
Bless you for this comment, that was like the perfect amount to recreate this
This is a must have salsa. One of the best I’ve had.
I had this at a resort down in Mexico and I fell in love. I am going to have to try this.
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.
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!!!
It's great with pumpkin seeds!
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
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!
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.
Made this just now, used cashews instead of peanuts. Wow!! What a salsa. Thanks and happy New Year to you!
I’ve never tasted this salsa before, but I’m going to try it and make it
Mezcla mayonesa, ketchup y cucharadas de salsa macha y se hace un aderezo riquísimo. Con pizza, hotdogs y hamburguesas sabe rico..
Great video! I like to use sunflower seeds and pepitas. Bien rico 😋
Your right, I made this and WOW! I will keep a batch in the fridge ALWAYS
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 😭
Love this recipe! I used cashews instead of peanuts bc... well... I just like cashews more...and it was GREAT!!!!
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.
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!
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?
Reminds me of Chinese hot oil recipe. Minus star anise and a few other spices ❤️
Yes, it is essentially a version of chili oil or vice versa.
I make Chinese chili oil often enough so I am about to try this version. It looks great.
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! 😂
Love to see you teaching me how to make salsa Mucha!Thank you ❤❤❤!Ley Ding!
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.
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!
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.
Dude, with some tomato sauce this would make an awesome base for a chili! Think I might try that soon.
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.
Thank you for sharing! We have been Fermenting hot peppers in honey.
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!
Love salsa macha, can't find it very many places near me. Yours looks gorgeous!
Worth emphasizing do Not put hot oil straight off the stove into your blender you might damage it!! Delicious 😋
one of your best videos!
this salsa looks amazing
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
Gotta try your recipe! I make a fresh batch bi weekly because i cant live without it. I literally put it on everything 😅
Adding some Chipotle peppers would be interesting.
Found out about this a few months ago..its my fave salsa!
I’m imagining using my leftover birria oil for this. :)
My favorite salsa thank you ❤
I would use chipotles, but as long as it brings the smoke I am in love!
Found this because you used it in the Bistec Guisada. Would love to see where else you’ve tried it! Vamanos!
Yup, it can be used on a lot of foods.
Thanks Arnie
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!
Hey gracias por compartir. Estamos investigando que hacer para nuestra cena Navideña y es algo que llevaré porque decidimos hacen Vane azada y .. más !
Bring it on! Looking good 👍
Made my mouth water
Love the Macha!
Looks amazing 🤩 now do a molé recipe 🙏 It's almost never made right; too watery or too potent 😅
Arnie, u r embodiment of a Mexican American. 1st, thank u 4 not 4getting spanish. I love watching ur vids. Hi5!
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!
right on man ! I am going to give this a go !!
I've always wanted to try this salsa. Thanks for the video and I love the shirt!
Thanks Arnie! Love the videos
I have a number of chiles in my cabinet. I will be making this soon❤
Nice knife!
Hmm - just happen to have everything to make that here at home - it's salsa time!😎😎
I'm definitely trying this
im gonna try this brother! THanks
Trying this one for sure, never had any salsa like it.
I definitely gotta try this 😩 looks so good
never tried nuts in a salsa before looks like a great idea
I make salsa but that's new to me. Gunna try it.
Best channel on youtube.
I must make this.
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.
Amo la Salsa Macha ❤ 🫶
Whats the complete recipe for this salsa arnie? Planning on making it
Looks amazing! Is there anywhere I can get the written recipe?
Yummm making this for sure
Gracias!!
Do you have this recipe written somewhere, so I can get the amount of the ingredients?
Been waiting for this one!
gracias wey, looks tasty
You are man that knows his salsa! In my opinion this is the better version of the chilli crips that has been trending recently.
This salsa is so good
My new favorite salsa❤❤❤
Looking very tastee❤❤
I’ve never made it, but I heard that it never goes bad that it keeps for years
Sus videos siempre son los mejores! Todo se ve muy rico y a mi ni me gusta salsa.
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.
Great recipe, Compa. Nice looking pan, too. What kind is it?
this looks like the Mexican version of the angry Chinese lady chili crisp that has peanuts, hot chiles and oil. This looks great.
Thats a new one for me. Ima give it a try if i can get those chilis!
1:51 Correction - He's working the ancho chiles next, not the guajillos again
looks delish
Ukin inayo nga Latino! Love your food!
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.
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
That is a wonderful recipe, I am excited to blend it into a BBQ sauce!
Salsa macha is delicious 😋🤤🌶️🔥. Spicy and flavorful.
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
Another home run, Arnie!
Is there a recipe list?