Salsa Macha
I have a delicious jar of Salsa Macha in my kitchen cupboard which I have been making my way through since my last trip to Mexico in the Spring.
I think of Salsa Macha as Mexico’s answer to spicy Asian dipping oils (Lauganma chilli oil springs to mind - a store cupboard essential). They are versatile, delicious, keep well… and seemingly simple to make.
I love this particular chilli oil because it’s full of dry-roasted nuts, seeds, crispy garlic and onions. It’s packed full of flavour and a delicious topping to bring any dish to life - steamed rice, pan fried gyoza or scrambled eggs - you name it!
It was so good I decided to make my own and I am proud to say the outcome was INSANE! The recipe below has a spicy, nutty, bitter sweetness and is moorishly addictive. It’s salty, sweet, beautifully balanced and very umami. It’s a brilliant way to use up leftover packets of nuts - I used a mix of everything that I had left in my store cupboard, which was about 150g.
Ingredients:
Pinenuts
Mixed nuts
Sunflower seeds
Salted roasted peanuts
Toasted sesame seeds
1 chilli, sliced
2 tsp chilli flakes
150ml vegetable oil
2 spring onions, sliced
1/2 white onion, diced
5 large garlic cloves, diced
1 tbsp apple cider vinegar
1 heaped tsp brown sugar
2 tbsp soya sauce
1 tsp salt
Directions:
Heat the oil in a saucepan over a medium heat with the spring onion, onion and nuts. After 5 minutes, add the chopped garlic and the toasted sesame seeds.
Keep lightly bubbling on a low heat for around 25-30 minutes, until the garlic and spring onions are coloured and fragrant.
In a heatproof bowl add the chilli flakes, soya sauce, salt and sugar and stir to mix.
Pass the oil mixture through a sieve to a heatproof bowl with the chilli flakes, separating the nuts and onions at the same time. This will allow the onions and garlic to crisp up which really makes this a showstopper.
Add the vinegar, stir and taste. Adjust seasoning and leave to cool. Add the nuts and onions back to the oil mix before storing in an airtight container. Eat within 6 months.
Hope you enjoyed this recipe! Drop a comment below if you liked it or want to see more recipes like this. Kat xx
