1 cup olive oil 9 dried guajillo chiles, stemmed, seeded, and cut into small squares with scissors 4 to 5 dried chiles de árbol, stemmed and cut into small rings (with seeds) 8 garlic cloves ...

Join Mexican Chef, Pati Jinich, as she talks about her favorite take on Salsa Macha and the ingredients that inspired her. Join Mexican Chef, Pati Jinich, as she talks about her favorite take on Salsa ...

He uses this salsa for a variety of Mexican dishes — chilaquiles (a traditional Mexican breakfast dish made with tortillas), ...

3. To make the salsa macha, heat the oil in a small saucepan over a low heat, then add the peanuts and garlic and cook for 5 minutes, or until the garlic is crispy and golden. 4. Remove from the heat, ...

For smoky heat and super-savory flavor, try salsa macha, packed with toasted chilies, garlic, and peanuts for a flavor bomb that doubles as a condiment. Of course, no nacho platter is complete ...