Mexican > Starters > Sauces

Salsa Macha with Chorizo Recipe

Ingredients with Measurements:
- 1 cup of dried chiles de árbol
- 1 cup of dried guajillo chiles
- 1 cup of vegetable oil
- 1/2 cup of peanuts
- 1/2 cup of sesame seeds
- 1/2 cup of raisins
- 1/2 cup of apple cider vinegar
- 1/4 cup of honey
- 1/4 cup of soy sauce
- 1/2 pound of chorizo, casing removed and crumbled
- Salt to taste

Special Equipment Needed:
- Food processor or blender
- Large skillet

Step-by-Step Instructions:

1. In a large skillet over medium heat, toast the dried chiles de árbol and guajillo chiles until fragrant, about 2-3 minutes. Remove from heat and let cool.

2. Remove the stems and seeds from the chiles and place them in a food processor or blender.

3. In the same skillet, heat the vegetable oil over medium heat. Add the peanuts, sesame seeds, and raisins and cook until the peanuts are golden brown, about 3-4 minutes.

4. Add the peanut mixture to the food processor or blender with the chiles.

5. Add the apple cider vinegar, honey, and soy sauce to the food processor or blender and blend until smooth.

6. In the same skillet, cook the crumbled chorizo over medium heat until browned and cooked through, about 5-7 minutes.

7. Add the blended salsa macha to the skillet with the cooked chorizo and stir to combine.

8. Season with salt to taste.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium heat
Serving size:
- Makes about 2 cups of salsa macha

Nutritional information:
- Calories: 180 per 1/4 cup serving
- Fat: 14g
- Carbohydrates: 10g
- Protein: 5g

Substitutions for ingredients:
- You can use any type of dried chiles you prefer, such as ancho or pasilla.
- If you don't have apple cider vinegar, you can use white vinegar or red wine vinegar.
- You can use maple syrup or agave nectar instead of honey.

Variations:
- You can add garlic or onion to the skillet when toasting the chiles for added flavor.
- You can add a splash of lime juice to the salsa macha for a tangy kick.

Tips and Tricks:
- Be careful not to burn the chiles when toasting them in the skillet, as this can make the salsa bitter.
- You can adjust the heat level of the salsa macha by using more or less chiles.
- The salsa macha can be made ahead of time and stored in the refrigerator for up to a week.

Storage Instructions:
- Store the salsa macha in an airtight container in the refrigerator for up to a week.

Reheating Instructions:
- Reheat the salsa macha in a skillet over medium heat, stirring occasionally, until heated through.

Presentation Ideas:
- Serve the salsa macha in a small bowl or ramekin with tortilla chips for dipping.

Garnishes:
- Garnish the salsa macha with chopped cilantro or sliced green onions.

Pairings:
- The salsa macha pairs well with grilled meats, such as steak or chicken.

Suggested Side Dishes:
- Serve the salsa macha with rice and beans or a simple green salad.

Troubleshooting Advice:
- If the salsa macha is too thick, you can thin it out with a little bit of water.

Food Safety Advice:
- Make sure to cook the chorizo until it is fully cooked through to avoid any foodborne illnesses.

Food History:
- Salsa macha is a traditional Mexican condiment that originated in Veracruz.

Flavor Profiles:
- The salsa macha has a smoky and slightly sweet flavor with a spicy kick from the chiles.

Serving Suggestions:
- Serve the salsa macha as a condiment for tacos, burritos, or grilled meats.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Smoky, Aromatic