Salsa Macha
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
3 cups
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Calories
148 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Macha
Description
The Salsa Macha recipe utilizes olive oil and vegetable oil heated gently before adding dried ancho and chiles de árbol chopped finely, sliced garlic, and unsalted nuts including walnuts, pistachios, and pine nuts. The mixture is toasted briefly until fragrant but not bitter, then removed from heat before stirring in apple cider vinegar, brown sugar, and kosher salt for balance. Optional pumpkin and amaranth seeds are folded in. After resting, the mixture is ground coarsely in a food processor, preserving texture and crunch.
The salsa combines smoky heat from dried chiles with rich nuttiness and tang from vinegar. The method of toasting ingredients in oil infuses flavor and aroma while preventing harsh bitterness by careful timing. The coarse grind offers a pleasant texture contrast when used as a condiment or sauce.
This salsa stores refrigerated in a covered container for at least a month. It will thicken due to its oil content but should be softened to room temperature before serving and stirred. For longer storage, freezing in freezer-safe containers maintains quality for up to three months. Wearing gloves is advisable when handling dried chiles to avoid skin irritation.
Ingredients
- 1 cup olive oil
- 1/2 cup vegetable oil
- 5 ancho chile stemmed, seeded, and cut with scissors into small pieces, dried
- 4 to 5 dried chiles de arbol stems removed (keep seeds), cut into small pieces
- 6 garlic sliced, cloves
- 1/3 cup walnuts unsalted
- 1/3 cup pistachio raw unsalted
- 1/3 cup pine nuts raw, unsalted
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar or to taste, dark, or grated piloncillo
- 2 teaspoons kosher salt or to taste
- 1/3 cup pumpkin seeds hulled, raw
- 1/3 cup amaranth seeds (optional)
Instructions
- Heat both oils in a medium skillet over mediums heat. Add the chiles, garlic, and all the nuts and cook stirring, until lightly toasted and fragrant, 2 to 3 minutes.
- Turn off the heat, add the vinegar, brown sugar, and salt, and mix.
- Stir in the pumpkin and amaranth seeds, if using.
- Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
- The salsa will keep, highly covered, for at least a month in the refrigerator.
Notes
- Do not overcook the chiles to avoid bitterness; toast ingredients until just fragrant.
- Wear gloves when handling chiles to protect skin from irritation; wash hands thoroughly if not using gloves.
- Store salsa in glass jars or airtight containers in the refrigerator for up to one month; bring to room temperature before using to soften the oil.
- Freeze in freezer-safe containers for up to three months to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 202mg | 8% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1959IU | 39% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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