Salsa Macha Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup olive or vegetable oil, or a combination
2 ancho chiles, cleaned seeded and deveined
1 pasilla pepper, cleaned seeded and deveined
1/4 cup chilies morita, cleaned seeded and deveined
1/4 cup chilies de arbol, cleaned seeded and deveined
2 tablespoons sesame seeds
1/4 cup peanuts, or any mixture of walnuts, almonds & peanuts
1/2 onion, cut in half lengthwise
4 whole garlic cloves, peeled
Splash of vinegar
Salt, to taste
Optional: A little piloncillo
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Directions: |
Directions:In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles begin to puff - don't allow to burn. Using a slotted spoon, transfer the chiles to a bowl.
Add the garlic and onion to the oil and cook over low, turning until golden brown, about 4 minutes. Using a slotted spoon, transfer them to the bowl with the chiles.
Add the peanuts and sesame seeds to the oil and fry for a few minutes more, or until very lightly browned. Using a slotted spoon, transfer them to the bowl.
Remove oil from heat and allow to cool.
Once cooled, transfer the chili mixture to a food processor. Add the vinegar and sugar (if using).
Begin blending and then drizzle the oil in gradually.
Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste.
Season to taste with sea salt.
Pour into jars and use immediately or keep refrigerated for up to 1 month. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 min + cooling time |
Personal
Notes: |
Personal
Notes: This isn't a typical salsa. It's oil-based and unctuous, with earthy notes from the morita chili. It will separate and need to be stirred every time you go back to it.
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