macha

Salsa Macha recipe from Pati&#x27;s Mexican Table Season 7, Episode 3 &quot;Ensenada’s Epic Seafood&quot;

Salsa Macha

olive oil

peanuts

garlic

sesame seeds

chipotle chiles (stemmed and seeded, about 1 1/2 to 2 cups)

salt

brown sugar (or

white distilled vinegar

Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.

Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.

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&#x27;ve never put in a salsa macha before — amaranth seeds.

Salsa Macha with Pistachios, Walnuts and Pine Nuts

guajillo chiles (stemmed,

chiles de árbol

raw unsalted walnuts (roughly chopped)

raw unsalted pine nuts

unsalted pistachios (roughly chopped)

amaranth seeds

apple cider vinegar

dark brown sugar

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. 

When cool, mix in vinegar, brown sugar, and salt. 

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Salsa Macha

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