This is my second attempt, which was much better than my first. I used some extra-hot arbol chilies I found at a mexican supermarket on 24th St in San Francisco.
SALSA MACHA
* 15g Dried arbol chili * 3g Dried ancho chili * 3g Dried moritas chili * 8 Cloves garlic * 5g Roasted peanuts * 5g Roasted pumpkin seeds * 1 tsp Salt * 1/2 Cup “Light tasting” olive oil * 2-3 Green onions
Cut moritas chilies in half, longways and breakup Ancho into about one inch pieces. Remove stems from arbor chilies, but leave whole.
Heat oil in pan on medium heat and fry whole garlic cloves until they start to brown (about 5 minutes). Turn off the heat and add chilies for about 5 minutes, turn as needed to keep from getting too dark.
In a food processor, pulse nuts until in very small pieces. Remove nuts, add cooled garlic, and pulse until in very small pieces. Remove garlic and add cooled chilies. Pulse until in small pieces.
Mince green onions
Add all ingredients back into the food processor, including salt, oil, and green onions, then pulse to mix
Clean up the oily mess and enjoy
Edited to correct spelling
hose-beast
Any lessons learned from the first batch that you applied to the second?
prebisch78
This looks great, one note, though: it is macha. Matcha is powdered green tea.
ssssskkkkkrrrrrttttt
The ingredients look amazing. The salsa itself looks a touch watery though.
bUrdeN555
Never seen this style before. I’m always hesitant dried pepper salsa since sometimes the peppers don’t soften and just get stuck to your teeth or are annoying to chew. Do you have this issue with salsa macha?
5 Comments
This is my second attempt, which was much better than my first. I used some extra-hot arbol chilies I found at a mexican supermarket on 24th St in San Francisco.
SALSA MACHA
* 15g Dried arbol chili
* 3g Dried ancho chili
* 3g Dried moritas chili
* 8 Cloves garlic
* 5g Roasted peanuts
* 5g Roasted pumpkin seeds
* 1 tsp Salt
* 1/2 Cup “Light tasting” olive oil
* 2-3 Green onions
Cut moritas chilies in half, longways and breakup Ancho into about one inch pieces. Remove stems from arbor chilies, but leave whole.
Heat oil in pan on medium heat and fry whole garlic cloves until they start to brown (about 5 minutes). Turn off the heat and add chilies for about 5 minutes, turn as needed to keep from getting too dark.
In a food processor, pulse nuts until in very small pieces. Remove nuts, add cooled garlic, and pulse until in very small pieces. Remove garlic and add cooled chilies. Pulse until in small pieces.
Mince green onions
Add all ingredients back into the food processor, including salt, oil, and green onions, then pulse to mix
Clean up the oily mess and enjoy
Edited to correct spelling
Any lessons learned from the first batch that you applied to the second?
This looks great, one note, though: it is macha. Matcha is powdered green tea.
The ingredients look amazing. The salsa itself looks a touch watery though.
Never seen this style before. I’m always hesitant dried pepper salsa since sometimes the peppers don’t soften and just get stuck to your teeth or are annoying to chew. Do you have this issue with salsa macha?