Salsa Macha Recipe

Cooking Directions

• STEP 1.Heat a dry skillet over medium heat and toast the dried chilies until fragrant, about 1-2 minutes per side.
• STEP 2.Remove the stems and seeds from the chilies and tear them into smaller pieces.
• STEP 3.In the same skillet, heat the oil over medium heat and add the garlic cloves. Cook until golden brown, about 2-3 minutes.
• STEP 4.Add the torn chilies and nuts to the skillet and cook for another 2-3 minutes, stirring occasionally.
• STEP 5.Transfer the mixture to a blender or food processor and blend until smooth. Add more oil if needed to achieve the desired consistency.
• STEP 6.Season with salt to taste and let the salsa macha cool before transferring it to a jar or container.
• STEP 7.Store in the refrigerator for up to 2 weeks.
• STEP 8.Serve as a dip, topping, or ingredient in various dishes.

Cooking Tips

• You can use a combination of dried chilies, such as arbol, guajillo, and pasilla, to customize the heat level and flavor of the salsa macha.
• Toasting the chilies and nuts enhances their flavors and adds depth to the salsa macha.
• Adjust the amount of oil to achieve your desired consistency. More oil will result in a smoother sauce.
• Feel free to experiment with different nuts, such as almonds or peanuts, to add a unique twist to the salsa macha.

Storage and Serving

• Store the salsa macha in a sealed jar or container in the refrigerator.
• Serve it as a dip with tortilla chips or as a topping for tacos, grilled meats, or roasted vegetables.
• You can also mix it into soups, stews, or marinades to add a spicy kick and depth of flavor.
• Remember to adjust the amount of salsa macha according to your desired level of spiciness.