Mixed Nut Salsa Macha
Salsa macha defies anypreconception you may have about salsas. Instead of tomatoes ortomatillos, it has nuts – tons of them! Use it as a topping for avocado toast,guacamole, soft scrambled eggs, or whatever else you can dream up.
Ingredients
- 1 cup olive oil
- 9 dried guajillo chiles (stemmed, seeded, and cut into small squares with scissors)
- 4 to 5 dried chiles de árbol (stemmed and cut into small rings (with seeds))
- 8 garlic cloves (chopped)
- 1/2 cup walnuts (coarsely chopped)
- 1/2 cup unsalted pistachios (coarsely chopped)
- 1/2 cup amaranth seeds
- 4 tablespoons apple cider vinegar
- 4 teaspoons dark brown sugar (or grated piloncillo)
- 1 tablespoon kosher salt (or to taste)
Instructions
- 1
Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- 2
Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
- 3
The salsa will keep, tightly covered, for a few weeks in the refrigerator.
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