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
39comments inMixed Nut Salsa Macha
Anonymous
Sep 14
MargaHuezo, hola Paty!, una pregunta, ya qué están los chiles ablandado, qué procede, molerlos o picarlos junto con las semillas y el aceite?…. Espero su contestación Muchas gracias !👌
Pati Jinich
Sep 28
No, recuerda que los chiles ya los habías cortado en anillos o trozos pequeños, así que ya así se quedan 🙂
Lin
Aug 16
Hello Pati!
My Chinese raised in Mexico DF husband and I love watching you on PBS, and your cookbooks are inspiring and amazing, just like you! This recipe spoke to me because I love chili crisp; I had to make this salsa. My husband was going crazy while the chilies, garlic, and nuts were toasting in the oil because the aroma was just so compelling. It is so so good! Thank you so much!
Pati Jinich
Aug 19
My pleasure Lin, so very happy to hear you guys enjoy this recipe!
Adriana
Aug 16
La voy a preparar y le aviso como me salió muy ricas sus recetas
Pati Jinich
Aug 19
Si! Avisame que tal te salió Adriana, un abrazo!
Kathleen Brannan
Aug 16
Dear Pati, I LOVE You 💜 Thank you so much for the recipe mixed nut salsa Macha, it’s out of this world Delicious!! Everyone in my Family just Loves it. Wow, how can you not !! Have A Beautiful Week , Love Kate 🌹🌺🌹🌺🌹
Pati Jinich
Aug 19
Thanks so very much Kate for your sweet message! So happy to hear that you loved the Salsa Macha, it is incredibly yummy!
Lupita Valles
Aug 16
Hola Pati, can’t wait to try this recipe. Thank you for sharing. Loved to hear how great your sons are doing. Wishing many blessings in your new time with Danny.
Pati Jinich
Aug 19
Thanks so much Lupita, you are so sweet, un abrazo grande!
Lindavicuna51@gmail.com
Aug 15
Hola Pati, going to make Salsa Mancha this weekend, can’t wait to share with friends 😋
Pati Jinich
Aug 19
Hope everyone enjoys it!
Lizette Correa Estrada
Aug 15
Gracias.
Pati Jinich
Aug 19
My pleasure!
Javier loya
Aug 15
Thank you for all you do we appreciate and which you the best
Pati Jinich
Aug 19
And you are incredibly kind Javier, gracias!
Sera
Jun 05
Hello Pati,
I made the salsa macha and the flavor is just delicious.
Question: I bought amaranth seeds at MOM’s supermarket … by the pound.
The tiny little seeds did not soften at all and are still crunchy like you’re eating raw pasta.
I wonder if I bought the wrong amaranth seeds.
Pati Jinich
Jun 05
The amaranth seeds are supposed to softened a bit while they are in the hot oil, but definitely need to have a lot of crunch still 🙂
Mary
May 08
Can we use pepitas,sunflower seeds and roasted peanuts?
Pati Jinich
May 20
Sounds like a great combination to me Mary 😉
Dana
Jan 25
Hello! I ordered all the ingredients to make this salsa and can’t wait to try it. One question: is amaranth grain the same as amaranth seeds? Thanks!
Pati Jinich
Jan 27
I think amaranth is in fact a seed although everyone knows it as a grain, so I consider both the same 🙂
Hugo
Jan 20
I love Salsa Macha. I’ve never made it but I am going to try this recipe.
Pati Jinich
Jan 27
Let me know how you like it Hugo!
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! 🙂
Donnelle moss
Apr 23
I make toast or crackers, add cream cheese (vegan cream cheese works too) a little jam and the seed mixture. So good!