To me, one of the most fascinating kinds of salsas is salsa macha. It defies any preconception that many people have about a salsa. No pureed tomatoes or tomatillos, not even any tomatoes or tomatillos in it! No onion either. Also, rather than the chiles being toasted, simmered or roasted, here they are cooked in oil. And there are nuts. Tons of nuts.
I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol.
I also add something new that I’ve never put in a salsa macha before — amaranth seeds.
You can play with your own versions of salsa macha, too: choose dried chiles and nuts that you like, cook in oil until the ingredients transform, then season with some vinegar, and adjust with your favorite sweetener to add a hint of sweet to balance all that savoriness.
However, before you play… try this one. I find it so addicting. It is toasty, nutty, a little bit spicy, and a touch sweet and tangy, with a chunky and consistency and the most satisfying crunch. I use it as a topping for guacamole, soft scrambled eggs, baked potatoes, and my latest favorite is on an avocado toast.
You could also try it over French toast for a sweet/savory version, or on plain yogurt sweetened with a touch of honey for quick breakfast or snack.
But the options are endless, and it keeps forever in your refrigerator.
Salsa Macha with Pistachios, Walnuts and Pine Nuts
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Ingredients
- 6 tablespoons olive oil
- 3 guajillo chiles stemmed, seeded and cut into small squares with
scissors - 3 chiles de árbol remove stems but keep seeds, and cut into small
rings - 3 garlic cloves chopped
- 3 tablespoons raw unsalted walnuts roughly chopped
- 3 tablespoons raw unsalted pine nuts
- 3 tablespoons raw unsalted pistachios roughly chopped
- 3 tablespoons amaranth seeds
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon kosher or sea salt or to taste
To Prepare
- Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 1-2 minutes. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- When cool, mix in vinegar, brown sugar, and salt.
Comments
37comments inSalsa Macha with Pistachios, Walnuts and Pine Nuts
Thos
Oct 20
I made a batch of the peanut & sesame seed Salsa Macha yesterday. So good! How is it I’ve never heard of Salsa Macha? This weekend I will give your pistachio version a try. It sounds equally interesting and delicious. My family has loved every Pati Jinich recipe we have tried. Thank you Pati.
Pati Jinich
Oct 22
Thanks so much Thos, delighted to read you guys love the Salsa Macha, is one of my personal favorites 😉
Lynda Cooper
Feb 21
Dear Pati
Thank you so much for this fantastic recipe! I made it twice for family get togethers this weekend, it was a total hit with all the family members. Absolute deliciousness!
Pati Jinich
Feb 23
Gracias Lynda!
Clare Gray-Bayne
Jun 28
This really sounds good. You could probably substitute pecans for the walnuts for a southern touch… Is this going to be in your new cookbook? I am waiting with baited breath for your new season, and the forthcoming book. Will you let us know more about your progress on it? Thanks,
Pati Jinich
Jun 30
Hey Clare, both the new cookbook and the new season will be out this fall in early October, hope you will enjoy both of them 😉
Carol Danilowicz
Dec 18
This is incredibly delicious. Oh my gosh. – I pureed mine, as I wanted it to be smooth, and it was truly phenomenal. I’ll be making this again (and again and again!) – and am going to make a large batch to give folks for Christmas. Love it.
Pati Jinich
Dec 19
Yay! I hope everyone loves their gifts, Carol.
Joni
May 10
Ooooh I can already taste the incredible salsa! Can’t wait to try!
Happy Mother’s Day! We love your show and YOU!! Thanks for sharing your culture with all of us!
Pati Jinich
May 12
Happy Mother’s Day to you too Joni!
Rose
May 10
Pati,
Do you blend the mixture after it’s cooled?
Pati Jinich
May 16
When the mixture has cooled, I then mix it with the vinegar, brown sugar, and salt, Rose.
Inge Pulver
May 10
Happy Mother’s Day!
Thank you for sharing all of your wonderful recipes.
Inge
Pati Jinich
May 12
Thank you, Inge! Have a great day too.
Maria
May 10
This is so interesting. I can’t wait to try it. I have all the ingredients! Happy mother’s day to you!
Pati Jinich
May 12
Yay! Have a great day too, Maria.
Maria
May 10
Muchas gracias,por enviarme el boletin me encanta!! a y de la salza macha me gusta mucho.
Pati Jinich
May 10
Super!
Brianne
May 10
Is this with fresh chilies or dried? I am assuming that it would be with fresh chilies.
Pati Jinich
May 10
Oh it is with dried chiles, Brianne. Here’s some more information: http://patijinich.com/pati_2020/guajillo_chile/ http://patijinich.com/pati_2020/chile_de_arbol/
Maria Velasquez
May 10
Love the salsa recipe! I can already taste the combination of flavors and feel the spicey crunch.
Pati Jinich
May 10
😄
Carol Wheeler
May 10
Somehow I couldn’t get last month’s recipe, which was I think a kind of vegetarian enchiladas. Could you please send it to me? Thanks,Carol Wheeler (smacarol@gmail.com) This sounds delicious, by the way. I will try it.
Pati Jinich
May 10
Of course! Here it is, Carol: http://patijinich.com/pati_2020/miner-style-enchiladas/
Linda Scull
May 10
We love you Pati!!! Always an inspiration—YOU are!! Although we have never met–I know it’s cliche to say–however, my husband and I feel like we have known you for years! No matter if it’s on the television or reading your blog: Your warmth, love, kindness (AND humor) your beautiful nature ALWAYS shines through and of course you’re awesome cooking and recipes WELL YUM!!!XXOO Linda &Billy Scull
Pati Jinich
May 12
Aw thank you so much, Linda and Billy!
Julie Bengtson
Apr 28
Ditto! Feeling better with “self-quarantine” almost ready to make your flour tortillas! Love you Pati as you make it fun!
Rick Castro
May 10
Looks super good must try! Having my mom over Sunday for our Mothers Day celebration. Happy Mother’s Day Pati!
Love your show and your fine recipes
Pati Jinich
May 10
Oh how nice, Rick! I hope you guys have a great Mother’s Day.
Anonymous
May 10
Wow! How interesting, I bet it is delicious. I love the nut combination.
Pati Jinich
May 10
Thank you!
Iris Miller
May 10
Hi Pati, what flavor does the amaranth seeds give to this salsa?
Can it be left out of the recipe without making too much of a change in flavor??
I love your food and the wonderful way you teach about your recipes on your cooking show.
My favorite recipes so far are your salsa verde with roasted tomatillos so yummy, and your chili rellenos ,
I was so proud that I could make them, and they were like clouds, beautiful, light and delicious, I ate the whole batch myself!
Keep up the good work and blessings to you and family.
Pati Jinich
May 24
The amaranth gives an earthy flavor and crunch to the salsa, but you can leave it out and it will still be delicious. And I’m so glad you enjoyed the chiles rellenos, Iris.
Vonda
May 09
This salsa matcha sounds delicious 😋! I can’t wait to make it.
Pati Jinich
May 10
Yay!
Jeri R. Leibman
May 09
Wishing you a Happy Mother’s Day!
And while you love being a mother to your boys I love watching you interact with them.
Pati Jinich
May 10
Thank you so much, Jeri!