Salsa macha, chilli and nut oil
A crunchy, toasty chilli oil with nuts, seeds and garlic. Spoon it over eggs, tacos, rice or roast vegetables.
- Time25 min
- LevelEasy
- Costabout £0.22 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a small pan over a low heat. Add the peanuts and cook for 3 minutes, until pale gold. Lift out with a slotted spoon.
3 min - 2
Add the garlic and fry for 2 minutes, until just golden. Lift out.
2 min - 3
Fry the chillies for 30 seconds, until they darken slightly and smell toasty. Take the pan off the heat.
0 min 30 s - 4
Pulse the nuts, garlic, chillies and seeds in a food processor until roughly chopped.
- 5
Stir them back into the warm oil with the vinegar and salt. Cool completely.
- 6
Spoon into a clean jar. Keep in the fridge for up to 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.