Ingredients with Measurements:
- 1 cup of dried arbol chilies
- 1 cup of roasted red peppers
- 1/2 cup of vegetable oil
- 1/4 cup of peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of raisins
- 4 garlic cloves
- 1/4 cup of apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Begin by removing the stems from the dried arbol chilies and toasting them in a dry skillet over medium heat for 2-3 minutes until fragrant.
2. In the same skillet, toast the peanuts and sesame seeds until golden brown.
3. In a blender or food processor, blend the toasted arbol chilies, roasted red peppers, peanuts, sesame seeds, raisins, garlic cloves, apple cider vinegar, and salt and pepper until smooth.
4. While the blender or food processor is still running, slowly pour in the vegetable oil until the mixture is emulsified.
5. Taste and adjust seasoning as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- N/A
Serving size:
- Makes approximately 2 cups of salsa
Nutritional information:
- Calories: 150 per 1/4 cup serving
- Fat: 14g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- You can substitute the dried arbol chilies for other dried chili peppers such as guajillo or ancho.
- If you don't have roasted red peppers, you can roast your own red bell peppers in the oven until charred and tender.
Variations:
- Add a tablespoon of honey for a touch of sweetness.
- Substitute the peanuts for almonds or cashews.
- Add a teaspoon of cumin for a smoky flavor.
Tips and tricks:
- Be sure to wear gloves when handling the dried arbol chilies as they can be spicy and irritate your skin.
- 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:
- N/A
Presentation ideas:
- Serve the salsa macha in a small bowl with tortilla chips or as a condiment for tacos, burritos, or grilled meats.
Garnishes:
- Garnish with chopped cilantro or a sprinkle of smoked paprika.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Serve with a side of guacamole or pico de gallo.
Troubleshooting advice:
- If the salsa macha is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly after handling the dried arbol chilies.
Food history:
- Salsa macha is a traditional Mexican condiment that originated in Veracruz.
Flavor profiles:
- Spicy, smoky, nutty, and slightly sweet.
Serving suggestions:
- Serve as a condiment for tacos, burritos, or grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican