I sell fermented hot sauces. At home, I make a variety of Mexican salsas. I’m thinking of adding one salsa from home to my items for sale. That’s salsa macha.
Salsa macha is similar to Asian chili crisp: Peanuts and garlic cloves are toasted in oil until they’re golden brown. Dried Chiles (Chile de árbol, guajillo, etc) are added, along with sesame seeds, oregano and a bit of water and salt. Rick Bayless has a good recipe here: https://www.rickbayless.com/recipe/salsa-macha/
Salsa macha apparently doesn’t require refrigeration. I wonder if I could can it to make a shelf stable version?
I know garlic infused oil is a breeding ground for botulism. Bit would the frying in oil avoid that?
Dining and Cooking