Salsa Macha
Salsa Macha
Salsa Macha
By John Beaver
Yield: 1 1/2 to 2 cups
Salsa macha is a spicy chile oil from Mexico made from dried chiles, spices, nuts and seeds.
With our Salsa Macha Mix, you can make a mild version of this delicious condiment at home in just a few easy steps!
Drizzle it generously anywhere you want a little extra heat, texture and flavor. We love it on fried eggs, potatoes, tacos, pizza, noodle soups and more.
It's fun to experiment with different nuts and add your own variations, such as dried berries (think cranberries or currants). You can also play with textures, blending it or leaving it unblended; adding a lot of oil or making it as thick as peanut butter (and then spreading it on a sandwich).
Ingredients
- 1 - 1 1/2 cups olive oil
- 1/2 cup unroasted nuts or seeds (such as pepitas, sunflower seeds, sesame seeds, peanuts or almonds) *
1 bag Oaktown Spice Shop Salsa Macha Mix
- 2 tablespoons vinegar (apple cider vinegar or your choice)
- 2 teaspoons salt
Directions
- In a saucepan, heat olive oil on medium. Add in seeds or nuts of your choice* and cook until almost toasted. Stir in Salsa Macha Mix.
- Remove from heat and allow to cool. Dissolve salt into vinegar and add to saucepan. Add the mixture to a blender and blend to your desired texture. Optionally, leave the mixture unblended for a coarse texture.
- Store in a jar in the fridge.
This has a wonderful taste, I made with cashews and added a dried whole jalapeño and blended. Wow, fantastic flavors, even better after sitting in the fridge a couple days. It won’t last long!!! I am buying more to experiment with smoked almonds and a dried habanero.
Love this spice blend