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.
Arnie, you are my favorite RU-vid 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.
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.
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.
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.
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!!!
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)
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 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 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
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.
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.
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!
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!
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 😭
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!
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. 😊
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!
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!
I just tried it and I’m pretty sure I let the peppers cook too long…….but I won’t let that stop me!!! I’m gonna try again and really watch my timing on the peppers
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?
Arnie Tex is the man. What a great guy . We have come a long way from smoking tweak in the garage and stealing his moms recycling.we also steal alpine stereos andd rims ey, but not no moress huh Arnie
i've made something kind of like this for a while. i simmer dried chilis in porter, then blend the chilis and a bit of the liquid, slowly adding oil as i do. add some salt, maybe soy sauce. and i find toasting the chilis in an air fryer really nice, if you have one.
