Salsa Macha recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Ingredients
- 1 1/2 cups olive oil
- 1/2 cup raw unsalted peanuts
- 4 garlic cloves
- 2 tablespoons sesame seeds
- 2 ounces dried chipotle chiles, stemmed and seeded, about 1 1/2 to 2 cups
- 1 teaspoon kosher or sea salt, or to taste
- 1 tablespoon brown sugar, or to taste
- 3 tablespoons white distilled vinegar
To Prepare
- Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
- Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.
Do you reconstitute the Chile’s first?
Not for this salsa Deana, just make sure they are stemmed and seeded, enjoy!
I have a silly question….You add the fried Chipotle’s to the oil….they soften enough to put in the food processor without really cooking them down to soften? Just wanting to make sure….we saw this episode on your show and it looks AMAZING! Thank you for sharing! It’s a delight to watch you cook!
You are right Deana, the chipotles will soften enough to make it to the blender. Enjoy the Salsa!
Loved this! What a unique salsa! I made it as directed for some fish tacos and it was lovely. Thank you!
Thank YOU, Jessica!
Oops. Saw someone asked the same question. Nevermind, Pati.
No worries!
I just watched this episode and it looked like two different chilis were used but only one is listed in the ingredients. Can you please tell me the name of the other chili? Thank you.
Oh I used meco and morita chiles….they are two different kinds of dried Chipotles. But you can use both or one chile at home.
I used walnuts instead of peanuts and a mix of black and white roasted sesame seeds… and I doubled the garlic and cut the olive oil down a bit…. bumped up the sugar and salt a little also.
Absolutely AMAZING!
On eggs.
On Salmon.
On talapia.
On halibut.
On grilled shrimp.
On pan seared scallops.
On sliced avocado.
I’ll be making this often so I have it on-hand whenever I want it.
Thank you!
Oh I love to have a jar of it in the fridge as well, Django!
Hola Pati, la salsa se mira deliciosa pero con que comida se podria esta servir?
Uy, con tantas cosas … encima de antojitos como taquitos o quesadillas, adentro de tortas o sandwiches, al lado de carne, pollo o camarones asados…
What do you pair this with,?
So many things, Jan….fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet! Or my fish tacos: https://patijinich.com/cali-baja-fish-tacos/
I can’t find dried chipotles anywhere and I live in south central Texas! What would be an acceptable substitute?
If you can’t find dried Chipotles, you can also look for Chile de árbol or Ancho chiles …and it will still be yum, Karhryn.
Could you substitute something else for the peanuts? Just found out can’t have peanuts.
Sure, Rosie! You can use another nut like pecans or walnuts or slivered almonds.
The recipe shown on your tv program had two kinds of pepper.
I used two different kinds of dried Chipotle Chiles on the show…meco and morita. You can use both or just use one type.
How long does it last for if refrigerated?
If you keep it in an airtight container in the refrigerator, it will last for months…just stir before using.
I had to laugh about how does this last for because once you taste it, not long!!
Haha, absolutely true Kathryn 🙂