Salsa Macha with Pistachios, Walnuts and Pine Nuts
I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol. I also add something new that I've never put in a salsa macha before — amaranth seeds.
Ingredients
- 6 tablespoons olive oil
- 3 guajillo chiles (stemmed, seeded and cut into small squares withscissors)
- 3 chiles de árbol (remove stems but keep seeds, and cut into smallrings)
- 3 garlic cloves (chopped)
- 3 tablespoons raw unsalted walnuts (roughly chopped)
- 3 tablespoons raw unsalted pine nuts
- 3 tablespoons raw unsalted pistachios (roughly chopped)
- 3 tablespoons amaranth seeds
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon kosher or sea salt (or to taste)
Instructions
- 1
Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 1-2 minutes. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- 2
When cool, mix in vinegar, brown sugar, and salt.
Cook it from the original
This recipe comes from patijinich.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on patijinich.com