I make my salsa macha with Chile Moritas, they add an incredible smokey savory quality. I also add some toasted and crushed pepitas at the end for extra nutty richness and texture.
I've been trying to figure out this history of salsa macha and chili oil. I'm having a hard to believing that China "invented" oil chili infusion since chilis come from the Americas and there are oil based sauces in Mexican food, like mole. I don't know Chinese or Spanish so finding resources has been… difficult. I like to put douchi and szechuan peppercorn in my salsa macha. I use pasilla, guajillo, morita, arbol and gochugaru. Sometimes kashmiri. All the chiles! Embrace the fusion 😉
I have seen the same/similar recipes, I guess the hot oil gives it the crisp….how about sambal fried crisp ….hmmm… looks great, thanks Matt I make a great chile piquen salsa.
You’ve been showing up in my feed a lot lately, and at first I didn’t quite get it. I think today it just clicked, and now subscribed! Your style is very straightforward, no BS, and not working to entertain. Great stuff – glad I kept watching more (especially the taco videos)
Matamoros style tacos! I love you man!!!! As a gringo growing up in Kingsville I ALWAYS loved going to Matamoros with my college roommates. I once ate 24 Matamoros style tacos. I was 18 and brave. But great memories.
I would love to know the science behind the garlic in milk step (but, apparently not with shallots – why?). I'm guessing it's similar to marinading meat in mayonnaise — an emulsion of fat, water, protein, and some sugars coats the garlic slices, promotes maillard reaction, and provides a coating that retards burning the garlic?
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Hello ! 🙂
Mexican Chili Crunch Recipe
• Garlic cloves, sliced: 1 cup (~150g)
• Shallot, minced: 1 cup (~125g)
• Korean chili flakes (gochugaru): 2 cups (~220g)
• Chili guajillos: 4 (~20g)
• Chili de árbol: 6–8 (~10–15g)
• Coriander seeds: 1 tablespoon (~6g)
• Szechuan peppercorn: 1 tablespoon (~6g)
• Peanut oil: 2 quarts (~1900g or 1.9kg)
• Salt: To taste (~5–10g recommended)
• MSG: To taste (~5–10g recommended)
• Citric acid: To taste (~1–3g recommended)
• Maple sugar: To taste (~10–15g recommended)
Thanks man!
🌶️🌶️🌶️ hot!
garlic milk got me thinking of how a savory garlic french toast would go
I make my salsa macha with Chile Moritas, they add an incredible smokey savory quality. I also add some toasted and crushed pepitas at the end for extra nutty richness and texture.
“No glove no love” 😂
Thanks, Matt! Finally, I have a Christmas present for my brother 🙂 He loves spicy stuff.
I've been trying to figure out this history of salsa macha and chili oil. I'm having a hard to believing that China "invented" oil chili infusion since chilis come from the Americas and there are oil based sauces in Mexican food, like mole. I don't know Chinese or Spanish so finding resources has been… difficult. I like to put douchi and szechuan peppercorn in my salsa macha. I use pasilla, guajillo, morita, arbol and gochugaru. Sometimes kashmiri. All the chiles! Embrace the fusion 😉
French audio is disgusting, I unsubscribe !
Damn….I love those knife skills.
It was Momofuku. Not David Chang. A company he created but wasn’t his decision to do that.
What size is that glass pot?
Yeah, that was a dick move by Chang. I totally lost all respect for him.
Since I don’t have discord can I have the full recipe here please?
I have seen the same/similar recipes, I guess the hot oil gives it the crisp….how about sambal fried crisp ….hmmm… looks great, thanks Matt I make a great chile piquen salsa.
i wonder what it is about the milk. i need to find a dairy free substitute
F Dave Chang and his momofuku empire. I agree 100% with what you said
You’ve been showing up in my feed a lot lately, and at first I didn’t quite get it. I think today it just clicked, and now subscribed! Your style is very straightforward, no BS, and not working to entertain. Great stuff – glad I kept watching more (especially the taco videos)
The David Chang shade does it for me ❤
Can you share what brand of pots you’re using?
Call it DOUBLE CRUNCH.
Matamoros style tacos! I love you man!!!! As a gringo growing up in Kingsville I ALWAYS loved going to Matamoros with my college roommates. I once ate 24 Matamoros style tacos. I was 18 and brave. But great memories.
That garlic milk would be good in a béchamel or mornay!
Yoooo why this video is translated to Spanish??? Noo please how do I get the original one???
I'm sorry, but garlic in milk sounds disgusting to me.
But……..let's see how this goes……
Salsa Macha
Salsa Mattcha? You mean Salsa macha, right!
It’s not an “Asian sauce”, it’s Chinese. That’s like calling burritos a “North American dish” (Mexico is in North America)
Chili crunch isnt an asian saying so its never been in asian community. It's just a catchy phrase to pull americans and dumdums to buy it.
I would love to know the science behind the garlic in milk step (but, apparently not with shallots – why?). I'm guessing it's similar to marinading meat in mayonnaise — an emulsion of fat, water, protein, and some sugars coats the garlic slices, promotes maillard reaction, and provides a coating that retards burning the garlic?
With the garlic you could also remove the baby in the middle
How to make without seed oils