Mixed Nut Salsa Macha (Salsa Macha con Muchas Nueces)
If you have yet to try the magnificent Mexican condiment known as Salsa Macha, you're about to enter a brave new world of flavor. This deeply spiced salsa is incredibly versatile, bringing a zesty bite to everything from eggs and toast to tacos and bowls.
Ingredients
- 1 cup olive oil
- 1/2 cup vegetable oil
- 5 dried ancho chiles, stemmed, seeded, and cut with scissors into small pieces
- 4 to 5 dried chiles de arbol, stems removed (keep seeds), cut into small pieces
- 6 garlic cloves, sliced
- 1/3 cup unsalted walnuts
- 1/3 cup raw unsalted pistachios
- 1/3 cup raw unsalted pine nuts
- 1/4 cup apple cider vinegar
- 1 tablespoon dark brown sugar or grated piloncillo, or to taste
- 2 teaspoons kosher salt, or to taste
- 1/3 cup hulled raw pumpkin seeds
- 1/3 cup amaranth seeds, (optional)
Instructions
- Heat both oils in a medium skillet over mediums heat. Add the chiles, garlic, and all the nuts and cook stirring, until lightly toasted and fragrant, 2 to 3 minutes.
- Turn off the heat, add the vinegar, brown sugar, and salt, and mix.
- Stir in the pumpkin and amaranth seeds, if using.
- Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
- The salsa will keep, highly covered, for at least a month in the refrigerator.
Notes
- Recipe by: Treasures of the Mexican Table
- Traditionally speaking, salsa macha is made with peanuts. You can switch things up and use any other kinds of nuts or seeds that you prefer.
- This recipe makes approximately 3 cups of salsa macha.
Nutrition
Calories: 148kcal, Carbohydrates: 8g, Protein: 2g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 202mg, Potassium: 191mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1959IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 1mg