Salsa Macha
yield: 1.5 gallons
ingredient | quantity (g) |
---|---|
dried chiles | 1000 |
garlic | 372 |
olive oil | 4500 |
salt | 100 |
nuts | 950 |
sesame seed | 216 |
cider vinegar | 270 |
herbs | 73 |
notes
- herbs can be a mix of dried herbs, but favor Mexican oregano
- dried chiles should be a mix, lower proportion of especially smoky or spicy
- nuts can be a mix, favor almonds but include some peanuts for consistency
- heat oil in pot over medium heat
- add garlic and nuts, cook to gently confit stirring occaisionally, ~10 min
- add chiles and sesame and stir until toasty aroma (1-2 min)
- let cool for 20 minutes then add rest of ingredients (salt, vinegar, herbs)
- in batches, pulse in food processor until nuts/chiles are in very small pieces
notes
- often while the macha lasts in the fridge the ratio of oil diminishes--feel free to add oil a week later and stir it in--the flavors will meld again after a day or two
- optionally, add a little brown sugar, particularly if the chiles are tart