Mixed Nut Salsa Macha
Salsa Macha con Muchas Nueces
Recipe Yield
3 cups approximately
Cooking time
5 minutes
Rate this recipe
Ingredients
- 1 cup olive oil
- 9 dried guajillo chiles stemmed, seeded, and cut into small squares with scissors
- 4 to 5 dried chiles de árbol stemmed and cut into small rings (with seeds)
- 8 garlic cloves chopped
- 1/2 cup walnuts coarsely chopped
- 1/2 cup unsalted pistachios coarsely chopped
- 1/2 cup amaranth seeds
- 4 tablespoons apple cider vinegar
- 4 teaspoons dark brown sugar or grated piloncillo
- 1 tablespoon kosher salt or to taste
To Prepare
- Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
- The salsa will keep, tightly covered, for a few weeks in the refrigerator.
Comments
14comments inMixed Nut Salsa Macha
Kathleen
Aug 27
I made this last week and absolutely love it! This is going to be a go-to topping as it goes with just about everything. We had a pizzeria near us that made a seed pizza…thinking about putting this on pizza dough with some shredded mozzarella. Would drain off some of the oil and save the oil for another use first.
Pati Jinich
Sep 05
That sounds like an amazing idea Kathleen, let me know how it comes out!
Robin
Aug 01
What do you think about spooning over warm Brie, served with crusty bread?
Pati Jinich
Aug 16
I think I want to go do that right now, yum!!
Marsha
Jul 05
Just made this today! I’m in the “waiting for the chilies to soften” phase. The wait won’t be easy! It smells amazing!
Pati Jinich
Jul 20
OMG Marsha, you are going to love this Salsa! Let me know how did you eat it 😉
Jill
Jun 20
Absolutely delicious! I drizzled it on top of cous cous along side grilled chicken and asparagus and it was perfect. New favorite salsa!
Pati Jinich
Jun 23
Wow, such a great combination, sounds yummy!
Marilyn
Jun 17
How spicy hot are the guajillo chiles @ chiles de arbol??
From 1-10 rating, 10 being hottest?
Pati Jinich
Jun 22
I would say guajillos are a 4 and chiles de arbol an 8. Spiciness goes way down if you completely seed and devein them 🙂
Anita
Jun 16
This looks amazing! What other seeds can be used in the place of amaranth? Would hemp or sesame work?
Pati Jinich
Jun 22
Sesame would be great!
Nicole
Jun 10
What to do eat it with
(Vegan)
Pati Jinich
Jun 13
What about on top of avocado toast, rice, beans or lentils? To be honest, it goes with everything! 🙂