Salsa Macha

This salsa brings heat, crunch, and a deep smoky flavor that pairs beautifully with twist bread, roasted veggies, or even grilled meat. Salsa Macha is very different than other Mexican salsas. It is created from dried peppers cooked in oil with fresh garlic and gets a wonderful crunch and nutty flavor from California almonds. Try it drizzled over fresh, sliced avocado for a bold flavor treat!

Recipe courtesy of Chef Allison Rittman

Featuring California Almonds

Ingredients

250 g	Safflower Oil
18 g	Garlic, fresh, chopped
50 g	Almonds, whole
18 g	Sesame Seeds, raw
50 g	Ancho Chile, dried
3 g	Arbol Chile, dried
10 g	Chipotle Chile, dried
7 g	Salt, Fine
5 g	Light Brown Sugar
30 g	Apple Cider Vinegar

Step 1
Heat oil to 160°C in a 3-quart saucepot over medium heat.
Step 2
Add garlic, almonds, and sesame seeds. Toast for two minutes until golden brown.
Step 3
Remove garlic, almonds, and sesame seeds, and add all the chiles to the oil, stirring occasionally. Toast for two minutes.
Step 4
Remove chiles and cool oil to room temperature.
Step 5
Add all ingredients in a food processor and pulse until combined but still chunky.
Step 6
Stir salsa before using.

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Appetizers, Dinner, Fruits & Vegetables, Lunch, Sides

Salsa Macha

Ingredients

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