Salsa Macha

Monica

1 cup light olive oil

 1/3 cup garlic cloves

Ana's REcipe

15 arbol chiles (add more for extra spicy) stemmed and seeded

2 chile moritas stemmed and seeded

1 cup olive oil, peanut or vegetable oil (divided ½ & ½)

10 garlic cloves peeled and pressed

½ cup raw, shelled, unsalted peanuts

2 Tablespoons raw, unsalted sunflower seeds optional

1 Tablespoon sesame seeds

1 Tablespoon cider or white vinegar

1 Tablespoon kosher or sea salt

Larousse

40 g de ajonjolí blanco 

100 g de cacahuates 

5 dientes de ajo picados 

35 g de chiles de árbol secos sin semillas ni pedúnculos, triturados 

50 g de chiles morita sin semillas ni pedúnculos, triturados 

2 cucharadas de vinagre blanco 

400 ml de aceite 

30 g de piloncillo rallado o picado finamente 

sal al gusto

16 g white sesame seeds

40 g peanuts

2.5 cloves of garlic, chopped

14 g dried árbol chilies, seeds and stems removed, crushed

20 g morita chilies, seeds and stems removed, crushed

1.5 tablespoons white vinegar

240 ml olive oil

18 g grated or finely chopped piloncillo (unrefined cane sugar)

Salt to taste

Pati

2 ounces dried chipotle chiles stemmed, seeded torn into pieces, about 1½ to 2 cups

2 1/2 cups olive oil

1/3 cup raw unsalted peanuts or unsalted other nuts you may prefer such as pecans or pine nuts

4 cloves garlic

2 tablespoons sesame seeds

1 teaspoon kosher or sea salt or to taste

2 tablespoons brown sugar

3 tablespoons white distilled vinegar

1/2 cup dried chipotle chiles, stemmed, seeded, torn into pieces (about 3/4 to 1 cup)

1 cup olive oil

2 tablespoons raw unsalted peanuts or other preferred nuts (such as pecans or pine nuts)

2 cloves garlic

1 tablespoon sesame seeds

1/2 teaspoon kosher or sea salt (adjust to taste)

1 tablespoon brown sugar

1.5 tablespoons white distilled vinegar

75 grams dried chipotle chiles, stemmed, seeded, torn into pieces (about 180 ml)

240 ml olive oil

30 grams raw unsalted peanuts or other preferred nuts (such as pecans or pine nuts) (about 180 ml)

10 grams garlic (about 15 ml when minced)

15 grams sesame seeds (about 22.5 ml)

5 grams kosher or sea salt (adjust to taste) (about 5 ml)

12 grams brown sugar (about 15 ml)

22.5 ml white distilled vinegar

Bayless

1 1/2cups olive oil

2 ounces (about ½ cup) peeled garlic cloves

2 ounces (about ½ cup) raw peanuts (if you have roasted ones, add them along with the sesame)

2 ounces dried chiles, stemmed, seeded and cut into roughly ½-inch pieces (start with guajillo and/or cascabel chiles with a few arbol chiles)

2 or 3tablespoons untoasted sesame seeds

2 tablespoons vinegar (I prefer balsamic here)

Salt

1 cup olive oil

1 ounce (about 1/4 cup) peeled garlic cloves

1 ounce (about 1/4 cup) raw peanuts (if roasted, add them along with the sesame)

1 ounce dried chiles, stemmed, seeded, and cut into roughly 1/2-inch pieces (mix guajillo, cascabel, and a few arbol chiles)

1 or 2 tablespoons untoasted sesame seeds

1 tablespoon vinegar (balsamic preferred)

Salt to taste

1 cup olive oil: 240 ml (approximately 216 grams)

1 ounce peeled garlic cloves: 28 grams (about 6-7 cloves)

1 ounce raw peanuts: 28 grams

1 ounce dried chiles: 28 grams (approximately 3/4 to 1 cup, cut into pieces)

1 or 2 tablespoons untoasted sesame seeds: 15 to 30 ml (approximately 9 to 18 grams)

1 tablespoon vinegar (balsamic preferred): 15 ml (approximately 12 grams)

Salt to taste: As needed

Ana's Recipe

15 arbol chiles (add more for extra spicy) stemmed and seeded

2 chile moritas stemmed and seeded

1 cup olive oil, peanut or vegetable oil (divided ½ & ½)

10 garlic cloves peeled and pressed

½ cup raw, shelled, unsalted peanuts

2 Tablespoons raw, unsalted sunflower seeds optional

1 Tablespoon sesame seeds

1 Tablespoon cider or white vinegar

1 Tablespoon kosher or sea salt

1. Pati's Recipe:

   • Chipotle-based
   • 75g dried chipotle chiles
   • 30g raw unsalted peanuts, pecans or pine nuts
   • 10g garlic
   • 15g sesame seeds
   • 5g kosher or sea salt
   • 12g brown sugar
   • 22.5 ml white distilled vinegar
   • 240 ml olive oil

2. Rick's Recipe:

   • Mixed dried chiles (guajillo, cascabel, arbol)
   • 75g dried chiles
   • 30g raw unsalted peanuts or other nuts
   • 10g garlic
   • 15g sesame seeds
   • 5g kosher or sea salt
   • 12g brown sugar
   • 22.5 ml balsamic or sherry vinegar
   240 ml olive oil

3. Larousse's Recipe:

   • Morita and arbol chilies
   • 14g dried árbol chilies
   • 20g morita chilies
   • 40g peanuts
   • 2.5 cloves of garlic
   • 16g white sesame seeds
   • 1.5 tablespoons white vinegar
   • 240 ml olive oil
   • 18g piloncillo (unrefined cane sugar)
   • Salt to taste

Ana's Recipe:

• 15 arbol chiles (add more for extra spicy) stemmed and seeded
• 2 chile moritas stemmed and seeded
• 240 ml olive oil (or peanut or vegetable oil, divided 120 ml & 120 ml)
• 10 garlic cloves, peeled and pressed
• 60g raw, shelled, unsalted peanuts
• 30g raw, unsalted sunflower seeds (optional)
• 15g sesame seeds
• 15 ml cider or white vinegar
• 15g kosher or sea salt

1. Pati's Recipe:

   • Main Features:
     • Chipotle-based, providing a smoky flavor.
     • Brown sugar for sweetness.
     • White distilled vinegar for tanginess.
     • Balanced combination of garlic, peanuts, and sesame seeds.

2. Rick's Recipe:

   • Main Features:
     • Blend of guajillo, cascabel, and arbol chilies for varied heat.
     • Balsamic or sherry vinegar for a unique tangy flavor.
     • Nutty element from raw unsalted peanuts or other nuts.
     • Brown sugar for sweetness.

3. Larousse's Recipe:

   • Main Features:
     • Unique combination of morita and arbol chilies for a smoky and spicy flavor.
     • Piloncillo for sweetness.
     • White vinegar for acidity.
     • Nuttiness from peanuts and sesame seeds.

4. Ana's Recipe:

   • Main Features:
     • Arbol and morita chilies for heat.
     • Combination of olive oil (or peanut/vegetable oil), garlic, peanuts, sunflower seeds, and sesame seeds.
     • Balanced with cider or white vinegar.
     • A mix of flavors with optional sunflower seeds.

Comparison:

• Heat Level:

  • Pati and Larousse use chipotle, morita, and arbol chilies for a smoky and spicy profile.
  • Rick's recipe varies heat with guajillo, cascabel, and arbol chilies.
  • Ana uses arbol and morita chilies for heat.

• Sweetness:

  • Pati, Rick, and Larousse incorporate sweetness with brown sugar or piloncillo.
  • Ana's recipe doesn't explicitly call for sweeteners but may have sweetness from sunflower seeds and garlic.

• Nutty Elements:

  • Pati, Rick, and Larousse include peanuts and sesame seeds.
  • Ana's recipe includes peanuts, sunflower seeds (optional), and sesame seeds.

• Vinegar:

  • Pati uses white distilled vinegar.
  • Rick uses balsamic or sherry vinegar.
  • Larousse uses white vinegar.
  • Ana uses cider or white vinegar.

• Oil Base:

  • All four recipes use olive oil or a combination with other oils.