For Christmas this year, I made salsa macha to gove as gifts. I had added a decorative cord and a photo of my cat (in reference to the LaoGanMa chili oil), but I forgot to take pictures.
1:1:1 dried chiles (can be any combination, although arbol/pequin are pretty much mandatory- adjust to desired heat levels) * Morita smokiness was well received * 4-8oz Peanuts (raw or roasted) 2oz Raw Sesame Seeds 4 smashed cloves of garlic ~.5-1c Neutral oil (depends on size of batch) White Distilled Vinegar
• I also added szechuan peppercorns because I like the mala flavor, sue me*
* Mix and match different seeds and chiles! *
Instructions:
If the peanuts are raw and shelled, roast in the oven at 325° for around 5-10 minutes or until just golden brown. Stir halfway to get more even roasting. Once finished, dump into a collander/ basket, and with a clean towel stir the peanuts to remove the skins.
Destem the chiles, but feel free to keep some seeds in. Arbol chiles’ heat mostly comes from seeds, so go accordingly.
Pour oil into pot and heat until a wooden chopstick would bubble slightly when dipped.
In batches, fry the ingredients briefly. Roasted peanuts will need ~2 minutes. Chiles should take >5 depending on size. I did opt to double fry my guajillo and morita chiles as they. weren’t crispy enough. Garlic ~5 minutes. Sesame seeds ~2 minutes. Szechuan Peppercorns ~2 minutes.
Allow for fried foods to cool a bit before adding to a food processor also in batches. Use the frying oil to help process smoothly. You’ll most likely want to use all of the oil.
Season with salt, a few tbsp of white distilled vinegar and a dash of sugar.
If stored in an airtight container, should last a few weeks. If you want to keep the salsa for longer than that, substitute the fresh garlic for granulated. Don’t fry it, but this will provide garlic flavor without risk of possible botulism.
Rojelioenescabeche
Sounds great. I’d like the addition of prickly ash.
2 Comments
Ingredients:
1:1:1 dried chiles (can be any combination, although arbol/pequin
are pretty much mandatory- adjust to desired heat levels)
* Morita smokiness was well received *
4-8oz Peanuts (raw or roasted)
2oz Raw Sesame Seeds
4 smashed cloves of garlic
~.5-1c Neutral oil (depends on size of batch)
White Distilled Vinegar
• I also added szechuan peppercorns because I like the mala flavor, sue me*
* Mix and match different seeds and chiles! *
Instructions:
If the peanuts are raw and shelled, roast in the oven at 325° for around 5-10 minutes or until just golden brown. Stir halfway to get more even roasting. Once finished, dump into a collander/ basket, and with a clean towel stir the peanuts to remove the skins.
Destem the chiles, but feel free to keep some seeds in. Arbol chiles’ heat mostly comes from seeds, so go accordingly.
Pour oil into pot and heat until a wooden chopstick would bubble slightly when dipped.
In batches, fry the ingredients briefly.
Roasted peanuts will need ~2 minutes.
Chiles should take >5 depending on size.
I did opt to double fry my guajillo and morita chiles as they.
weren’t crispy enough.
Garlic ~5 minutes.
Sesame seeds ~2 minutes.
Szechuan Peppercorns ~2 minutes.
Allow for fried foods to cool a bit before adding to a food processor also in batches. Use the frying oil to help process smoothly. You’ll most likely want to use all of the oil.
Season with salt, a few tbsp of white distilled vinegar and a dash of sugar.
If stored in an airtight container, should last a few weeks. If you want to keep the salsa for longer than that, substitute the fresh garlic for granulated. Don’t fry it, but this will provide garlic flavor without risk of possible botulism.
Sounds great. I’d like the addition of prickly ash.