If you have yet to try the magnificent Mexican condiment known as Salsa Macha, you’re about to enter a brave new world of flavor. This deeply spiced salsa is incredibly versatile, bringing a zesty bite to everything from eggs and toast to tacos and bowls.
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TOTAL TIME: 5 MIN
– 1 cup olive oil – 1/2 cup vegetable oil – 5 dried ancho chiles, stemmed, seeded, and cut with scissors into small pieces – 4 to 5 dried chiles de arbol, stems removed (keep seeds), cut into small pieces – 6 garlic cloves, sliced – 1/3 cup unsalted walnuts – 1/3 cup raw unsalted pistachios – 1/3 cup raw unsalted pine nuts – 1/4 cup apple cider vinegar – 1 tablespoon dark brown sugar or grated piloncillo, or to taste – 2 teaspoons kosher salt, or to taste – 1/3 cup hulled raw pumpkin seeds – 1/3 cup amaranth seeds, (optional)
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, 2 to 3 minutes.
Step 2 – Turn off the heat, add the vinegar, brown sugar, and salt, and mix.
Step 3 – Stir in the pumpkin and amaranth seeds, if using.
Step 4 – Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
Step 5 – Stir in the pumpkin and amaranth – The salsa will keep, highly covered, for at least a month in the refrigerator., if using.
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