Salsa Macha Recipe
Salsa macha is the condiment that goes with everything-- tacos, pasta, tofu, eggs, and more. Made with toasted dried chili peppers, garlic, peanuts, and seeds. Stays fresh for a month in the fridge!
Equipment
Ingredients
- 2/3 cup neutral oil
- 6 each dried ancho chile peppers , stems and seeds removed
- 4 each dried morita chile peppers , stems and seeds removed
- 4 each dried chile de arbol peppers, stems and seeds removed
- 16 garlic cloves, peeled and smashed
- 3 tablespoons roasted peanuts
- 2 tablespoons white sesame seeds
- 2 tablespoons slivered almonds
- 1 tablespoon pumpkin seeds
- 1 teaspoon light brown sugar
- salt, to taste
Instructions
- Heat a skillet or saucepan over medium heat. Add all of the chiles and oil, then reduce heat to low and cook, stirring often, until the chiles are puffed all over, about 8 minutes, taking care not to burn.
- Using a slotted spoon, transfer the chiles to a food processor and blend well.
- Turn the heat off. Add the garlic and the nuts/seeds to the hot oil and allow to cook, stirring often until toasted, dry and golden brown, about 4 minutes. Stir in the brown sugar.
- Transfer the nut and oil mixture to the food processor and pulse until the nuts and finely chopped, stopping before any ingredient starts to become a paste. Taste, seasoning with salt.
- Pour into jars and use immedietly, or keep refigerated for up to 1 month.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 4gProtein: 2gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.05gSodium: 13mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 221IUVitamin C: 2mgCalcium: 28mgIron: 1mg