Ingredients with Measurements:
- 1 cup dried chile de arbol
- 1/2 cup peanuts
- 1/2 cup sesame seeds
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 avocado, diced
- Salt to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry pan, toast the chile de arbol until fragrant and slightly browned. Remove from heat and let cool.
2. In the same pan, toast the peanuts and sesame seeds until golden brown. Remove from heat and let cool.
3. In a blender or food processor, combine the toasted chile de arbol, peanuts, sesame seeds, vegetable oil, apple cider vinegar, soy sauce, and honey. Blend until smooth.
4. Season with salt to taste.
5. Transfer the salsa macha to a bowl and fold in the diced avocado.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups
Nutritional information:
- Calories: 120 per serving
- Fat: 10g
- Carbohydrates: 7g
- Protein: 3g
Substitutions for ingredients:
- Chile de arbol can be substituted with other dried chili peppers such as guajillo or ancho.
- Peanuts can be substituted with almonds or cashews.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add a squeeze of lime juice for a tangy twist.
- Use the salsa macha as a marinade for grilled meats or vegetables.
- Add a pinch of cumin or smoked paprika for a smoky flavor.
Tips and tricks:
- Be careful not to burn the chile de arbol, as it can become bitter.
- Adjust the amount of chile de arbol to your desired level of spiciness.
- Store the salsa macha in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the salsa macha in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve at room temperature.
Presentation ideas:
- Serve the salsa macha in a small bowl with tortilla chips or as a topping for tacos or grilled meats.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Serve with rice and beans or a side salad.
Troubleshooting advice:
- If the salsa macha is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salsa macha.
- Store the salsa macha in the refrigerator to prevent spoilage.
Food history:
- Salsa macha is a traditional Mexican condiment made with dried chili peppers, nuts, and oil.
Flavor profiles:
- Spicy, nutty, and slightly sweet.
Serving suggestions:
- Serve as a dip or a topping for tacos, grilled meats, or vegetables.
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Region: Mexican