What’s up, Peanut! Feast your eyes on this... We’re lookin at Salsa Macha and it’s a beautiful thing! Salsa macha originally comes from Veracruz, Mexico and is made with peanuts, garlic, olive oil and an array of dried chiles. It’s basically like making your own nut butter but way butter... I mean, better. ⠀⠀
The flavor is bold and smoky, nutty and a teensy bit sweet and it goes on just about ANYTHING! Here we’re layering it on some simple oven-toasted tostadas with pulled rotisserie chicken, mixed with lime juice, S+P, topped with avocado and cilantro. But I LOVE to finish off eggs, flank steak, white fish and sandwiches with Salsa Macha ...or just dip a chip in it and it’s a buenos dia!
It can be difficult to find some of the more rare dried chilis that come to dance the salsa here at our normal local grocers so I order mine on amazon super cheap! DO IT, I double dog dare ya, and #MakeItBeautiful
- 1¼ C grapeseed oil or other neutral oil
- 6 garlic cloves, peeled
- 1 C raw peanuts
- 4 dried pasilla chiles, seeds removed
- 4 dried ancho chiles, seeds removed
- 10 dried chiles de árbol
- 1/2 T sugar
- Kosher salt to taste
Cook oil and garlic over medium heat until garlic is golden brown all over, about 6 minutes. Spoon out garlic with a slotted spoon; save for another use or discard. Add peanuts to oil and cook until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until they soften and are slightly puffed and darkened, 1 minute. Transfer to baking sheet with peanuts. Repeat with ancho chiles, then chiles de árbol. Let oil cool a bit.
Transfer peanuts and chiles and sugar to a food processor and pulse until coarsely chopped. With the motor running, stream in oil and purée until peanuts and chiles are finely chopped. Season salsa with salt and let cool. Serve!
Note: The salsa can be stored in the refrigerator for 2-3 weeks.
Follow Lindsey Bishop Clark @dishbeautiful