Canning Salsa Macha

Salsa macha has become a coveted kitchen staple of mine.

Mango salsa recipe epicurious. Heat oil in a skillet and add garlic shallot and nuts and stir until golden then add dried crushed chilies stirring for 2 3 minutes. Salsa can be made 2 months ahead. This salsa is easy to make and lasts a long time in the fridge.

Olive oil raw nuts or seeds pumpkin seeds sunflower seeds peanuts or almonds garlic cloves shallot. Its slightly spicy nutty salsa with a touch of tanginess used more as a topping for dishes like quesadillas or tacos rather than a traditional salsa served with tortilla chips. Since tomatoes are not in season i cant make the usual fresh salsas.

How to make salsa macha. Tasting a special salsa the chef adds can enliven an entire meal with the recipe below try this unique and uncommon salsa for yourself. Vinegar toasted sesame seeds optional.

Salsa macha is a unique and delicious mexican salsa. The exquisite salsa macha is without a doubt one of the most intense sauces and due to that it is one of the best parts of mexican cuisine. This is a very special salsacomplex nutty and rich yet vinegary with a nice moderate to strong level of heat.

Season salsa with salt and let cool. Dried guajillo peppers or sub other dried mild to medium peppers. Salsa macha is salsa from veracruz mexico made with a variety of dried peppers nuts and oil.

Recipe by daniela soto innes. Salsa macha has become my favorite salsa during the winter months. It represents a special choice to combine with different dishes although rest assured that its a complement of par excellence to the famous mexican tacos.

It has an addictive smoky flavor and it goes great with many of your favorite foods.