Salsa Macha
by
Luana Sabino & Eduardo Ortiz
This Mexican Salsa Macha recipe is the perfect condiment. It's made with crispy bits of toasted chili, garlic, cashew nuts and "baru nut", our own special Brazilian addition, and oil.
It combines perfectly with raw seafood, barbecued vegetables or any dish that needs a kick of spice and complexity! Basically you can spoon it over everything!
This is based on a classic Mexican recipe but made with the best Brazilian nuts.
- Level
Basic
- Cooking
30m
- Overral
1h
- Ready
Guajillo Chili
1 ¼ cupsPasilla Chili
½ cupMorita Chili
2tbspCashew Nut
1 cupBaru Nut
¾ cupGarlic
2 ClovesVegetable Oil
2 cups
Equipment
Blender
Knife
Bowl
Sauce Boat
Frying Pan
Slotted Spoon
Tongs
Guajillo Chili
1 ¼ cupsPasilla Chili
½ cupMorita Chili
2tbspCashew Nut
1 cupBaru Nut
¾ cupGarlic
2 ClovesVegetable Oil
2 cups
Equipment
Blender
Knife
Bowl
Sauce Boat
Frying Pan
Slotted Spoon
Tongs
Salsa Macha
Luana Sabino & Eduardo Ortiz
Remove the stems and seeds from 1 ¼cup of guajillo chilies, ½cup of pasilla chilies and 2tbsp of morita chilies
Peel 2 garlic cloves
Add 2 cups of vegetable oil to a pan over medium heat. Fry garlic cloves until golden
Fry ¾cup of baru nuts until golden
Fry 1 cup of cashew nuts until golden
Fry the guajillo, pasilla and morita chilies for a few seconds
Remove oil from heat and set aside to cool
Add fried garlic to blender
Add fried chilies
Add 100ml of the oil from frying
Blend ingredients until smooth and homogeneous
Transfer mixture to a bowl
Add baru nuts to the blender
Add cashew nuts
Blend nuts coarsely for a few seconds
Pour in 100ml of the oil from frying and blend again until reaching a paste-like consistency but still chunky
Add blended mixture to the bowl
Add a pinch of salt and mix. The Salsa Macha is ready
Enjoy with raw seafood, barbecued vegetables or any dish that needs a kick of spice and complexity!