Its been a while for me since living in the bay but I did stumble across a salsa style on youtube years ago that tastes close to some core memories. Everything has to come from somewhere, certainly someones family in Mexico somewhere.
My theory: everything is fried then emulsified in oil. No chorizo no weird theories from 2006 threads. Fermented? Maybe! But: The tomatoes, garlic, and chile de arbol fried especially. Similar to these videos:
The magic is probably in ratios and other additions only the family knows! Is there a guajillo or japaleno somewhere? No idea! Thanks for reading 🙂
by Eagle_Sudden
2 Comments
You’re basically talking about salsa macha…
The canonical version is arbols fried in oil, then blended with the fry oil and nuts and/or seeds, canonically peanuts but I’ve seen sesame seeds and sunflower seeds used as well.
I made a [version](https://www.reddit.com/r/SalsaSnobs/comments/ycx0i3/salsa_making_binge_23_tomatillo_arbol_guahillo/) (based on an Instagram reel I saw) that included roasted tomatillos, guajillo, garlic, onion and arbols. I plan on making this one again using tomatoes instead of the tomatillos.
My local Fantastico’s makes theirs with all arbol, a little onion and white vinegar.
Search YouTube for salsa macha. You’ll find abuelas, hermanas and tias aplenty making various versions of this. They’re usually in spanish, but generally easy enough to follow along with even if you don’t habla la lengua.
Search for “taquiera orange sauce” and you’ll find recipes that may be closer to what you want.
Check out the pinned [post](https://www.reddit.com/r/SalsaSnobs/comments/efljku/introductory_post_for_new_users/) by /u/garyNOVA (one of our superb moderators).
The post has links to a dizzying array of diverse salsas.
I’m pretty sure he’s got several versions of both the “orange sauce” and salsa macha linked.
Happy hunting!
[Orange Sauce](https://www.reddit.com/r/SalsaSnobs/comments/g51128/orange_sauce/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)