Ingredients with Measurements:
- 1/2 cup of peanuts
- 1/2 cup of sesame seeds
- 1/2 cup of vegetable oil
- 1/2 cup of dried chile de árbol
- 1/2 cup of dried guajillo chiles
- 1/2 cup of dried ancho chiles
- 1/2 cup of tomatillos
- 2 serrano peppers
- 1/4 cup of white vinegar
- 1/4 cup of water
- 1/2 teaspoon of salt
Special equipment needed:
- Blender or food processor
- Frying pan
- Wooden spoon
Step-by-step instructions:
1. In a frying pan, toast the peanuts and sesame seeds over medium heat until golden brown. Remove from the pan and set aside.
2. In the same pan, heat the vegetable oil over medium heat. Add the dried chile de árbol, guajillo chiles, and ancho chiles. Fry for 1-2 minutes until the chiles are slightly toasted and fragrant. Remove from the heat and let cool.
3. In a blender or food processor, blend the toasted peanuts and sesame seeds until finely ground.
4. Add the cooled chiles to the blender or food processor and blend until a paste forms.
5. Add the tomatillos, serrano peppers, white vinegar, water, and salt to the blender or food processor. Blend until smooth.
6. Transfer the salsa macha to a container and let it sit for at least 30 minutes to allow the flavors to meld.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
Makes approximately 2 cups of salsa macha
Nutritional information:
Calories per serving: 60
Fat per serving: 5g
Carbohydrates per serving: 3g
Protein per serving: 2g
Substitutions for ingredients:
- If you can't find dried chile de árbol, guajillo chiles, or ancho chiles, you can substitute with other dried chiles of your choice.
- If you can't find tomatillos, you can substitute with green tomatoes.
Variations:
- For a milder salsa macha, use fewer serrano peppers.
- For a smokier flavor, you can toast the tomatillos and serrano peppers before blending them.
Tips and tricks:
- Be careful when frying the dried chiles as they can burn easily.
- You can adjust the consistency of the salsa macha by adding more or less water.
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 or jar.
Garnishes:
Garnish with chopped cilantro or a sprinkle of toasted sesame seeds.
Pairings:
Salsa macha goes well with grilled meats, tacos, or as a dip for tortilla chips.
Suggested side dishes:
Serve with rice and beans or a simple salad.
Troubleshooting advice:
- If the salsa macha is too thick, add more water.
- If the salsa macha is too spicy, add more tomatillos or peanuts to balance out the heat.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before and after handling the chiles.
Food history:
Salsa macha is a traditional Mexican condiment that originated in Veracruz.
Flavor profiles:
Salsa macha is spicy, nutty, and slightly smoky.
Serving suggestions:
Serve the salsa macha as a condiment or dip.
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