Suggestions for alternative peppers top use?

Thanks to all of you for your prompt and helpful responses. Before heading out to the IRL/virtual grocery store to shop for ingredients, I listened to the recipe podcast from chef Rick Martinez that’s linked in the recipe. Per Justin’s and 702551’s comments: sure enuf, Chef introduces the recipe as using “dried chiles.” I went online, ordered the guajillos and chiles arbol, and made the salsa macha last night. I’m not gonna taste it til it’s had its few days at room temp to steep. Can’t wait! Happy Thanksgiving!

I've looked at the recipe a second time and I'll correct my initial hastily composed reply.

This recipe is calling for dried hot peppers (chilis) as Justin mentions not fresh hot peppers. Dried chili peppers are pretty shelf stable so you should be able to find these online if your local grocers don't carry them.

Here in California, it's very easy to find a great selection of high-quality fresh dried chili peppers at Mexican grocery stores. If you don't have such grocers in your neighborhood, go online or pick a suitable dried pepper that you know you like.

Best of luck.

Hi the Big Vee!

We're so psyched that you want to give this recipe a shot. Wanted to piggy back on the already amazing answers from Karen and 702551 below!

Salsa macha is, for lack of a better term, a mexican chili crisp. It is a mixture of dried chilis and sometimes some nuts or seeds that are submerged in hot oil, to release all the incredible, fat soluble flavors that lay within the ingredients. Afterwards you'll be left with a super complex condiment both in flavor and texture.

I actually imagine using this method with fresh chilis would be delicious, but quite different than the authors intent.

In terms of easier to find swaps for the guajillos and arbols, I would honestly use crushed red pepper flakes! You may not get the fruity, earthy notes from those specific peppers listed but it will certainly get you some heat and the needed texture. I would just recommend you use the freshest chili flakes possible. It would be worth grabbing a new jar, especially if the one you have in the pantry is a few months old.

Hope this helps!

- Justin from the Hotline team

I suggest you use your favorite hot peppers available in your area. Arbols are scorchingly hot but don't convey much flavor or aroma: they are mostly heat.

Unsurprisingly the recipe author lives in Mexico where such peppers are still available at this time of year. Unless you are in the American Southwest, you are stuck with whatever your grocer carries.

That said, I'm not much of a fan of spicy foods when colder weather arrives. I would be perfectly fine with a milder version of this type of salsa to match the local weather. Even if I could find the peppers called for in this recipe I would probably tone it down anyhow.

Best of luck.