Salsa Macha with a Twist

Ingredients

• 4 dried guajillo chilies 4 dried guajillo chilies
• 2 dried arbol chilies 2 dried arbol chilies
• 1/4 cup (35g) roasted peanuts 1/4 cup (35g) roasted peanuts
• 1/4 cup (35g) roasted almonds 1/4 cup (35g) roasted almonds
• 3 cloves of garlic 3 cloves of garlic
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Juice of 2 limes Juice of 2 limes

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 16g, 2g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried chilies until fragrant, about 1-2 minutes per side. Remove the stems and seeds from the chilies.
2. 2.
   In the same skillet, toast the peanuts, almonds, garlic cloves, cumin seeds, and dried oregano until lightly browned and fragrant, about 3-4 minutes.
3. 3.
   Transfer the toasted ingredients to a blender or food processor. Add the salt, olive oil, and lime juice. Blend until you achieve a thick, slightly chunky consistency.
4. 4.
   Taste and adjust the seasoning if needed, adding more salt or lime juice according to your preference.
5. 5.
   Transfer the salsa macha to a jar or airtight container and let it sit for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve as a dip, marinade, or topping for your favorite dishes.

Treat your ingredients with care...

• Dried Chilies — Toasting the dried chilies helps to enhance their flavor. Be careful not to burn them, as it can make the salsa bitter. Adjust the quantity of chilies based on your desired level of spiciness.
• Roasted Nuts — Use unsalted roasted nuts for the best flavor. You can substitute the peanuts and almonds with other nuts like cashews or walnuts if preferred.
• Lime Juice — Freshly squeezed lime juice adds a vibrant tanginess to the salsa. Adjust the amount according to your taste preferences.

Tips & Tricks

• For a smokier flavor, you can briefly toast the dried chilies over an open flame before removing the stems and seeds.
• Customize the heat level by adjusting the ratio of mild to spicy chilies.
• Experiment with different nuts and seeds to add your own twist to the salsa macha.
• Store the salsa macha in the refrigerator for up to two weeks to maintain its freshness.
• Use caution when handling the dried chilies, as they can cause skin and eye irritation.

Serving advice

Serve the salsa macha alongside tortilla chips as a flavorful dip. It also pairs well with grilled meats, roasted vegetables, or as a condiment for tacos and quesadillas.

Presentation advice

Transfer the salsa macha to a small serving bowl and garnish with a sprinkle of toasted sesame seeds or a drizzle of olive oil for an elegant touch. Serve with colorful tortilla chips or arrange it as a vibrant topping on your dishes.