Bottles of a leading brand of Sriracha hot sauce are suddenly hard to find, driving up prices for them as high as $150. Here are some alternatives you can make at home.
We first tasted salsa macha in Mexico City during an epic taco crawl. Its gets its deep, earthy, smoky flavor from toasted dried chiles, garlic, and a combination of nuts and seeds. Some versions are well blended to fully integrate the ingredients, but this one is chunky with chopped peanuts and whole sesame seeds. Salsa macha keeps well in the refrigerator, but bring to room temperature before serving.
Blend the chiles until finely chopped, 30 to 60 seconds. Transfer to a small saucepan and add the oil, peanuts, sesame seeds, garlic and ½ teaspoon salt. Cook over medium, stirring often, until fragrant and lightly toasted, 3 to 5 minutes. Off heat, stir in the vinegar. If serving right away, transfer to a small bowl and let cool; if storing, transfer to an airtight container, cool and refrigerate for up to 2 months .
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