Salsa Macha
This is a beautifully rich salsa chock-full of different chilis and nuts. The depth of flavor is incredible and can be used on many applications, from raw fish to roasted poultry and meats.
Preheat the oven to <temperature>350<unit>°F</unit></temperature>
Add <quantity>20</quantity> dried chile de árbol and <quantity>2</quantity> dried puya chiles without seeds to a baking sheet
Add <quantity>3</quantity> dried pasilla chiles and <quantity>8</quantity> dried morita chiles without seeds
Add <quantity>2</quantity> dried ancho chiles without seeds and <quantity>5</quantity> dried guajillo chiles without seeds
Add <quantity>4</quantity> dried cascabel chiles without seeds
Add <quantity>¼<unit>cup</unit></quantity> of white sesame seeds, <quantity>½<unit>cup</unit></quantity> of pecans and, <quantity>¼<unit>cup</unit></quantity> of hazelnuts to a smaller baking sheet
Bake the nuts for 15m until they are toasted and fragrant
Bake the chilies for 5m to dry them out
Add <quantity>8</quantity> peeled garlic cloves to a food processor and pulse until minced
Transfer to a small pot, using a spatula to scrape the sides
Transfer the chilies to the food processor
Pulse until the chilies become a coarse powder. Use a spatula to scrape the sides as needed
Add the nuts and pulse until you obtain a homogeneous powder. Transfer to a bowl
Place the garlic pot over high heat and add <quantity>4<unit>cups</unit></quantity> of canola oil
Fry the garlic for 5m, until it becomes golden brown. Stir occasionally
Pour the roasted garlic and oil over the chilies and nuts mixture and stir
Add <quantity>1<unit>cup</unit></quantity> of apple cider vinegar
Add <quantity>2<unit>tsp</unit></quantity> of salt and stir. The salsa macha is ready
You can spoon it into a small bowl and serve with tortilla chips and garnish with sesame seeds
Enjoy!
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