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
8comments inMixed Nut Salsa Macha
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! 🙂