Salsa Macha con Muchas Nueces
Most salsas are made to perfection by combining tomatoes, onions and chile. However, not all salsitas are made in the same way, and Mixed Nut Salsa Macha is here to defy any preconception you might have about salsitas with it’s nuts and dry chiles. Although the salsa is different, it's unapologetically delicious and ready to impress you, your friends, and your morning avo-toast. DISFRUTA!
- 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 raw 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
Heat both oils in a medium skillet over medium heat. Add the chiles, garlic, and all the nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes.
Turn off the heat, add the vinegar, brown sugar, and salt, and mix. Stir in the pumpkin and amaranth seeds.
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.
The salsa will keep, tightly covered, for at least a month in the refrigerator.
Let it sit for at least 24 hours before using so it all comes together and the chiles and nuts have a chance to macerate.