SALSA MACHA

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TOTAL TIME: 5 mins – olive oil – vegetable oil – ancho chiles, stemmed, seeded, and cut with scissors into small pieces – chiles de arbol, stems removed (keep seeds) – garlic cloves, sliced - Tap to see more ... Ingredients Learn more

Step 1 – 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.

Steps 2-3 – Turn off the heat, add the vinegar, brown sugar, and salt, and mix. – Stir in the pumpkin and amaranth seeds, if using.

Step 4 – Let the mixture sit. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.

Step 5 – The salsa will keep, highly covered, for at least a month in the refrigerator.

READY!

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