Ingredients with Measurements:
- 1/2 cup of dried arbol chilies
- 1/2 cup of dried pasilla chilies
- 1/2 cup of roasted peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of vegetable oil
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1 tablespoon of salt
- 1 pound of tomatillos, husks removed and rinsed
Special equipment needed:
- Blender or food processor
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Spread the tomatillos on a baking sheet lined with aluminum foil. Roast them in the oven for 20-25 minutes or until they are soft and slightly charred.
3. While the tomatillos are roasting, heat a skillet over medium heat. Toast the dried arbol chilies and pasilla chilies in the skillet until they are fragrant and slightly browned. Remove from heat.
4. In the same skillet, toast the peanuts and sesame seeds until they are golden brown. Remove from heat.
5. In a blender or food processor, combine the toasted chilies, peanuts, sesame seeds, vegetable oil, apple cider vinegar, water, and salt. Blend until smooth.
6. Add the roasted tomatillos to the blender and pulse until the salsa is chunky but well combined.
7. Taste and adjust seasoning as needed.
8. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of salsa
Nutritional information:
- Calories: 120 per 1/4 cup
- Fat: 10g
- Carbohydrates: 6g
- Protein: 3g
Substitutions for ingredients:
- Dried arbol chilies can be substituted with dried cayenne chilies.
- Dried pasilla chilies can be substituted with dried ancho chilies.
- Roasted peanuts can be substituted with roasted almonds or cashews.
- Apple cider vinegar can be substituted with white vinegar or lime juice.
Variations:
- Add a clove of garlic for extra flavor.
- Use fresh jalapeño or serrano peppers instead of dried chilies for a milder salsa.
- Add a handful of fresh cilantro for a bright and herbaceous flavor.
Tips and tricks:
- Be careful when toasting the chilies and seeds as they can burn quickly.
- If the salsa is too thick, add a little more water until it reaches the desired consistency.
- For a smoother salsa, blend for a longer time.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This salsa is best served cold, but can be reheated in a skillet over low heat.
Presentation ideas:
- Serve in a small bowl with tortilla chips for dipping.
- Use as a topping for tacos, burritos, or grilled meats.
- Drizzle over scrambled eggs or roasted vegetables.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeños
- Lime wedges
Pairings:
- Serve with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the salsa is too spicy, add more tomatillos or peanuts to balance the heat.
- If the salsa is too salty, add more water or apple cider vinegar to dilute the saltiness.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the chilies as they can irritate the skin and eyes.
- Store the salsa in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Salsa Macha is a traditional Mexican salsa made with dried chilies, nuts, and oil. It originated in the state of Veracruz and is typically served with seafood dishes.
Flavor profiles:
- Spicy, nutty, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment or dip with your favorite Mexican dishes.
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Region: Mexican