Salsa Macha
Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 2 oz dried chipotle chiles (stemmed, seeded torn into pieces, about 11/2 to 2 cups)
- 2+1/2 cup olive oil
- 1/3 cup raw unsalted peanuts (or unsalted other nuts you may prefer such as pecans or pine nuts)
- 4 clove garlic
- 2 tbsp sesame seeds
- 1 tsp kosher or sea salt (or to taste)
- 2 tbsp brown sugar
- 3 tbsp white distilled vinegar
Instructions
- 1
Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
- 2
Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.