salsa macha

chipotlesalsanuts

Salsa Macha

Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).

Veracruz, being such an important channel for exchange and always immersed in flux, has seen some of the most interesting combinations of ingredients, cooking techniques and traditions. Salsa Macha is an example.

It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.

This one here, is my preferred version, and I take the liberty of adding a joyous amount of vinegar and some brown sugar or piloncillo to balance it off. This combination pleases me so much, that I spoon it on crusty bread with much joy.

Since it has a lot of olive oil, the chile paste will sink to the bottom after it rests for a few minutes. You can choose to stir it up and eat it well combined, or you can let it settle, and use the flavored oil.

salsa macha
p.s. The name is a funny one, because macha, is the femenine of the word macho. So it can translate as being a masculine female salsa. Macha can also translate as brave, so you can take your pick!

Salsa Macha

Recipe Yield

3 cups

Cooking time

10 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

  • 2 ounces dried chipotle chiles stemmed, seeded torn into pieces, about 1½ to 2 cups
  • 2 1/2 cups olive oil
  • 1/3 cup raw unsalted peanuts or unsalted other nuts you may prefer such as pecans or pine nuts
  • 4 cloves garlic
  • 2 tablespoons sesame seeds
  • 1 teaspoon kosher or sea salt or to taste
  • 2 tablespoons brown sugar
  • 3 tablespoons white distilled vinegar

To Prepare

  • Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
  • Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.

Comments

143comments inSalsa Macha

  1. Debbie Wingert

    Jun 07

    Omg can’t wait to make this sounds amazing.

    1. Pati Jinich

      Jun 07

      It is truly good Debbie, enjoy it!

  2. Seth

    Apr 27

    Hi Pati,

    Dried chilies are hard to come by where I live. Would chipotle’s in adobo sauce, rinsed off, be an possible alternative?

    Thanks!

    1. Pati Jinich

      Apr 30

      I don’t see why not Seth, just keep in mind that it is very easy to order dry chiles online if you want to give it a shot. Enjoy!

  3. Roberta Salas

    Mar 10

    Spice level? I don’t want to die lol

    1. Pati Jinich

      Mar 20

      🙂 🙂 Chipotle tends to be spicy Roberta, so I will say this salsa is medium level and delicious. If you rather make it milder, just reduce the chipotle to one ounce.

  4. Pedro

    Feb 28

    Do you put in refrigerator or leave out?

    1. Pati Jinich

      Mar 07

      I keep it in the fridge for freshness Pedro 😉

  5. Amy

    Jan 17

    Crossovers for this Yummy recipe: use in a vinaigrette or a hummus in place of the oil. YUM!

    1. Pati Jinich

      Jan 17

      Oooooh, great suggestions Amy, thank you!

  6. Anonymous

    Dec 14

    It goes great with homemade corn tortillas and queso fresco

    1. Pati Jinich

      Dec 21

      Si! Yum, great taco idea 😉

  7. Rick

    Oct 03

    I made it using a mix of chile del arbol and guajillo. Needed more salt and I think its better with more seeds although took half out. Added peanuts for visual and texture after blending.

    1. Pati Jinich

      Oct 04

      Thanks for the feedback Rick, hope you liked your final product 😉

  8. Audball

    Sep 19

    We consistently have a jar of this salsa on hand and love spooning it on everything, from fish tacos to avocado toast to plain rice! I was feeling melancholy last night after the news of Justice Ginsberg’s passing and whipped up a batch of this salsa with additional hazelnuts. I also used ancho and chipotle chilis. Was I consciously doubling the recipe to have strength for the months to come? You know a recipe is a keeper when your mood lifts after one taste. Gracias, Pati.

    1. Pati Jinich

      Oct 04

      I hear you Audball, so glad the Salsa Macha is a comfort recipe for you. Hugs! 😉

  9. Irma Moon

    Sep 04

    Hola! I have both Chipotle and Morita, which one I should use to really follow your recipe? Thank you 🙂

    1. Pati Jinich

      Sep 04

      Go for the chipotles Irma, enjoy!

  10. dinah

    Aug 24

    I love salsa Macha! But it is hard to find made with morita chilies…so I am so happy to find this recipe…Will you please explain a bit about “morita” chilies? Are they the same as chipotle chilies?

    1. Pati Jinich

      Aug 26

      Hi Dinah, thanks for your message. The Chipotle chile is the Jalapeño chile, that has been ripened, dried and smoked. The Morita is also a smoked jalapeño, much like a chipotle but smaller and fierier. You can do Salsa Macha with any of them. Enjoy!

  11. Kevin Hamilton

    Jul 25

    Would you recommend almonds? Thanks for all the kitchen inspiration!

    1. Pati Jinich

      Jul 26

      Of course Kevin, almonds would be great 😉 Enjoy!

  12. Cody Johns

    Jul 15

    How long can it live in the fridge?

    1. Pati Jinich

      Jul 19

      I would say between 3 weeks and a month, but good luck making it last that long after you try it Cody 🙂 🙂

  13. Laurie

    Jun 23

    I’m going to try this using ancho chiles that I have on hand.

    1. Pati Jinich

      Jun 23

      Yes! Go for it Laurie and let me know how you like it 😉

      1. Laurie

        Jun 24

        Pati, it turned out great! I used piñones instead of cacahuates. It turned out in to a wonderfully complex nutty, sweet, savory, dark chocolaty flavor that we’ll be having with pork chops tonight. Thanks!

        1. Pati Jinich

          Jun 27

          Perfect combination Laurie, enjoy!

  14. Berna

    Jun 16

    Very hot stuff , go’s great with Tacitos.

    1. Pati Jinich

      Jun 18

      Yes Berna, enjoy 😉

  15. Shannan

    May 09

    Can you use guajillo dried chilis instead of the chipotles?

    1. Pati Jinich

      May 11

      I guess you can Shannan, just expect your salsa to be less spicy because guajillos are milder and sweeter 😉

  16. Bethany

    Dec 28

    Thanks for introducing me to salsa macha! Since learning this recipe, I always keep a jar in the fridge. I find it’s especially good with winter squash, sweet potatoes, and brussel sprouts. Sweet potato and black bean tacos with salsa macha and crema… mmmm!

    1. Pati Jinich

      Dec 30

      I love to keep a jar in my fridge too, Bethany.

  17. Tom from Canada

    Dec 04

    great recipes ans so many we never seen before wow

    1. Pati Jinich

      Dec 05

      Hope you enjoy them all, Tom.

  18. Patrick suzeau

    Nov 06

    Why do you remove the seeds? I leave them and love your recipe seeds included.

    1. Pati Jinich

      Nov 21

      It’s totally optional, but I’m so happy you like it, Patrick!

  19. Patrick suzeau

    Nov 06

    Love it! Love the show, brings me back to Mexico!

    1. Pati Jinich

      Nov 11

      Super!

  20. Sandy

    Sep 16

    Can you can this in hot water bath?

    1. Pati Jinich

      Oct 19

      I’m not sure but it lasts a long time in the fridge…

  21. Chattmagic

    Jun 10

    Pati you are a blessing….there was a place in San Diego called Tacos Perla and we cried before they closed because this is the salsa that they featured…..

    Keep up the great work and blogging!

    1. Pati Jinich

      Jun 17

      Oh I’m glad you now have a recipe for the salsa!

  22. BT

    Jun 07

    I know I’m late to discover this recipe but once I found you on YouTube, I’ve wanted to try making all of your recipes! One question, if I do use piloncillo instead of brown sugar, would I use the same amount?

    1. Pati Jinich

      Jun 10

      It is the same amount, BT. Enjoy the salsa!

  23. Rob C.

    Dec 23

    I lived in San Diego 35 years and I am a Salsa freak. I never ran into this before..it is AMAZING..! sent some to my step-daughter and her boyfriend, and he loved it, and I sent them your recipe. I made minor adjustment..less brown sugar, 1/2 cup less oil, mostly chili Arbol’s with 3 or so Chili Morita’s ( it’s what I had at the time ) and sunflower seed’s vs peanuts. Still it’s a fantastic Salsa, thanks for sharing it !

    1. Pati

      Dec 23

      Yay! Thanks for giving it a try and making it your own, Rob.

  24. Grrl Jeanius

    Nov 27

    Just made it. Love, love, love <3 I will definitely try with fish a dish! Thanks.

    1. Pati

      Nov 28

      3 loves….love it, Grrl Jeanius!

  25. Nina

    Nov 25

    Omg ! I just made your Salsa Macha and it was a huge hit! We had it on our fish tacos (your recipe too). Hubby and I love you and your show! Thanks Pati!!

    1. Pati

      Nov 26

      So happy they were a hit, Nina!

  26. Bob Mullan

    Sep 24

    The recipe used on Season 7 episode “Ensenada’s Epic Seafood” was different in several respects from this one. I don’t have access to that episode anymore, so could you please list ingredients from the latest version? I know it had morita chilies and another variety. Thanks!

    1. Pati

      Oct 08

      You can use morita chiles if you like, Bob…I usually use a mix of morita and mecca chipotle chiles. I hope you enjoy the salsa.

  27. TONYROMY

    Sep 16

    Thanks for sharing. Had something called Potatoes Machas at a restraint and this sauce looks very similar. Excited to try!

    1. Pati

      Oct 03

      Oh enjoy Tony!

  28. Kathy

    Nov 04

    Just made this today and am SO glad I did!!! If you are a whimp like me when it comes to anything spicy just cut the peppers open with kitchen shears and scrape the seeds out. It’s still a bit spicy but more manageable, atleast for my tender taste buds! Love love LOVE your show and look forward to making more of your recipes!!!

    1. Pati

      Nov 07

      Thank you Kathy!

  29. Luvin

    Oct 26

    I just tried this at my local restaurant & I had no idea what it was until the server informed me. I loved it so much & searched for a recipe, and I came upon yours. I can’t wait to make this tomorrow, as yours look just as tasty if not more! Thanks so much for sharing this delicious recipe!

    1. Pati

      Oct 30

      I hope you love it as much as I do!

  30. Robin

    Oct 18

    I am soooo in love with you and your show and your cooking and just everything! You have given me this renewed love for mexican/south of the border cuisine! I secretly want to be in your pocket when you go traveling to markets and restarants! I cannot wait to try this recipe and many more. I am so glad I was watching the marathon on KERA/PBS. Thank you for being the joy that you are to watch…..don’t ever change!

    1. Pati

      Oct 20

      Oh wow! Thank you so much for your comment Robin!

  31. Michelle

    Oct 13

    Hi Pati!

    I enjoy your show and the travel/food aspects of your show. My question is where is a source that explains the flavor concepts or notes of the various chilis, both fresh and dried. I’d really like to know what each chili tastes like and how hot each is on a scale if 1-10 for example or in comparison to a jalapeño. Thank you Pati!

    1. Pati

      Oct 13

      Thank you Michelle! I have a section on my site that talks about some of the different chiles: https://patijinich.com/pati_2020/category/ingredients/chiles/

  32. Lindsay

    Sep 30

    Does anyone know if this recipe can be preserved through either a pressure canner or hot water bath?

    1. Pati

      Oct 04

      I’m not sure but it lasts a long time in the fridge….

      1. David LK

        Sep 11

        How long does it last in the fridge?

        1. Pati

          Sep 11

          In an air tight container it will be good for a few days….but there are never leftovers in my house 🙂

          1. Tobin

            Sep 19

            This freezes quite well and stores without issue.

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  33. Kip

    Jul 07

    Macha is also the familiar form of the verb machar or to pound or grind

    1. Pati

      Jul 11

      Sí!

  34. peejay

    Jun 01

    This is off. It’s good, but not delicious. First, it is way too much oil. Second, the peanuts aren’t right. I’m thinking maybe pepitas. A good start, but I’ll continue to experiment.

    1. Pati

      Jun 02

      So sorry to hear you didn’t enjoy it Peejay.

  35. Bethany

    Feb 25

    Hi Pati!
    Made your Salsa Macha tonight and we loved it. We used it simply as a dipping sauce with bread. Thank you for sharing. Veracruz is a hidden culinary spot!

    1. Pati

      Mar 02

      Yum! I love Veracruz, and I’m so happy you do too.

    2. Angel

      May 12

      You guys used it as a dipping sauce with bread for real? OMG you guys are the real machos and machas. hahaha

      1. Pati

        May 12

        Hahaha!

  36. Charles Green

    Dec 14

    Patti, I just learned about Salsa Macha in 2016 thanks to a friend’s gift of some Ki Gourmet’s bottled version. LOVE IT! But since it’s not available in states, glad to find your recipe. My question: Recognizing your recipe makes 3 cups and looking at the ingredients, I wonder, does the remainder really have to be refrigerated?

    1. Pati

      Dec 14

      I would refrigerate it if it isn’t gobbled up on the day you make it–which is usually the case for me 😉

  37. Lilli G Soto

    Nov 21

    Hi Pati.
    I attended and thoroughly enjoyed your dinner in Laredo back in October. I’ve made several of your salsas and taco recipes, and my family loves every bit of it. I just finished making this one, Salsa Macha, and I was wondering if you might suggest what to serve it with, or cook with it. It doesn’t seem to be something we would just eat with chips. Do you use it to cook meats, or verges, or just as a sauce to dip into. Love the aroma, and unique taste of it. I want to make sure to put it to good use, in as many ways as possible.

    1. Pati

      Nov 22

      Hola Lilli! The possibilities are endless! You can choose to stir it up and serve the salsa as a paste, you can let the tasty solids settle… or you can use a bit of the flavored oil for multiple purposes such as drizzling on fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet!

  38. Cecilia

    Mar 24

    I new to this salsa, do you serve on top of food, or can you have it as a dip. sounds delicious.

  39. gloria

    Jan 01

    This is a delicious salsa! I decided it would taste good with a pan-fried Tilapia filet topped with the Salsa Macha. What do you think, Pati? All I can say is that it blew my taste buds away with so many delightful flavors and some heat! Definitely a keeper!! I also will try this Salsa Macha with a pork loin or a turkey breast, both stuffed and rolled up. I can already tell they would taste fabulous!

    1. Pati

      Jan 02

      I think that is a great idea, Gloria! Some warm corn tortillas on the side and you can also tuck the fish into some tacos…

  40. Victoria

    Jun 26

    Have you ever added napoles to this recipe? or to any salsa recipe?

    1. Pati

      Jul 05

      You can add ANY salsa to no pales!

  41. White Large Limas with Salsa Macha | Rancho Gordo: Experiments in my New World Kitchen and Garden

    Jun 20

    […] are many variations. I just found this one from Pati's Mexican […]

  42. Adriana

    Apr 23

    How do stem the dry Chile’s?

    1. Pati

      Apr 29

      Just snap the stem off, super easy.

  43. Kimberly Dawn

    Oct 15

    Hi, Pati. You are a beautiful cook inside and out, putting fun in the kitchen like it should be. I like watching your show and learning new things to cook for my family as well as all the interesting things about Mexico. In this salsa recipe, would it be totally different to use fresh chilis from the garden or do you need to dry them first? I have recently discovered how easy and wonderful to make an orange-red chili sauce (like a sriracha) and I thought I would try this salsa.
    Today your shrimp ceviche cocktail had me drooling. : )
    Blessings to you and yours.

    1. Pati

      Oct 15

      Hola Kimberly, So happy to hear you enjoy the show – thank you for watching! The chipotle chiles are dried and smoked jalapenos, so no fresh chile that really compares in flavor. I do have many other salsas that would work great with fresh chiles from the garden, such as…
      Salsa Verde: http://patijinich.com/pati_2020/2009/04/cooked_salsa_verde/
      Habanero Salsa: http://patijinich.com/pati_2020/2010/01/spicy_habanero_salsa/

      1. Kimberly Dawn

        Oct 15

        Oh, ok. I see what you mean with the smoky flavor. I look forward to trying salsa verde and habanero salsa (taking the advice on removing seeds, ha). Love all the cilantro you cook with. It’s an addictive flavor and healthy.

  44. Eric

    Oct 03

    Pati,

    Great looking recipe. What are some of the ways you would use this salsa? Since it is from Veracruz, are there any fish recipes you could recommend? Thanks for sharing–

    1. Pati

      Oct 08

      Hola Eric, I like it on fish tacos, made with a white fish like cod, haddock, or tilapia.

  45. Regina L.

    Aug 01

    Wow! I mean wow! I just made your salsa macha recipe for my staff. It is absolutely delicous. We fried fresh chips, and also made guacamole. We piled the guacamole and topped it off with a mound of salsa on our plates. Everyone is loving it! Thank you Pati for the great recipes. Haven’t found one yet that wasn’t a hit!

    1. Pati

      Aug 01

      Hola Regina, Thank you for making it! I’m sooo happy everyone enjoyed!!

  46. Chrisanna

    Jul 28

    Made the salsa and loved it. Served it at open h
    ouse this summer and the crowd loved it !!! Making a batch tonight. Also, how long can you store it?

    1. Pati

      Jul 29

      For a VERY LONG TIME… Months, really. Keep it in the fridge.

  47. Tomas

    Jul 23

    Superb..used a combo of Guajillo’s and 5 or 6 whole arbol’s and was just perfect heat..about a gringo “5”. Also substituted a bit of lime juice for the some of the vinegar and it added a fresh touch.

    1. Pati

      Jul 24

      Tomas, So happy you tried this salsa!

  48. hayde

    Jul 08

    Hola Pati me encanta tu show!
    tengo una pregunta si no encuentro dry chipotle puedo usar de lata?

    1. Pati

      Jul 14

      Hola! La salsa macha en verdad se hace con chiles secos, no en adobo. Si no encuentras Chipotles secos, busca Chile de árbol o Chile ancho… Te va a encantar. Saludos!

  49. karen

    Jun 25

    Ola patii…me guzta mucho tu programa me guzto tu zalsa veracruzana la voi a preparar thank u kisses..

    1. Pati

      Jun 25

      Gracias!

  50. Roxana

    May 29

    Pati,
    I just finished making the salsa macha. Wonderful. I was afraid that it would not taste good, but
    I was pleasantly surprised and I love it. I hope my guests for tonight dinner enjoy it too. Thank you very much and I will continue to use your recipes. I bought one of your cookbooks and I proudly
    display it in my kitchen.
    Roxana

    1. Pati

      May 29

      Hi Roxana, I hope your guests enjoy it, too! Thank you for trying the recipe and THANK YOU for getting my cookbook!!

  51. Guillermo

    Apr 20

    Hola Pati hace unos dias que veo tu programa y me parece estupendo… Gracias por tus recetas.

    1. Pati

      Apr 20

      Me da mucho gusto que te guste, Guillermo, gracias por verlo.

  52. Barb Schlink

    Apr 15

    Pati,

    When you say to use 1 1/2 to 2 cups of dried chipotle chiles, how do you measure them? Do you tear them up to make 2 cups? Could you use Ancho chilis?

    1. Pati

      Apr 16

      Hola Barb, Thanks for you message! If you are measuring the dried chipotle chiles in cups then, yes, I would tear them up and then measure. You may try it with ancho chiles, but you will get a very different flavor with the anchos.

  53. Jennifer

    Apr 14

    Pati, your great and so is your show. I was disgusted at some of the comments. People will always have something negative to say and 90percent don’t have the courage, talent or knowledge to do what you do.so kudos to you!!!!
    Love ya Pati

    1. Pati

      Apr 16

      Thank you, Jennifer!

  54. Steve Bolstad

    Apr 05

    Pati,

    I love your speech, your show and your food! You are one of my favorite PBS shows to watch and much more genuine than anything on Food Network! Thank you for offering these experiences!

    Steve Bolstad

    1. Pati

      Apr 06

      Steve,
      Thank you so very much for your kind words. They mean a lot!

  55. Connie Flores

    Apr 01

    Pati, your recipes take me back to my mom’s home cooking, and I am enjoying the visit. Thank you so much for the pride you show in our Mexican heritage and in our most flavorful dishes. Love your show!!

    1. Pati

      Apr 01

      Thank you, Connie!

  56. Carmell Waters

    Mar 02

    Dear Pati,
    I love your show so much. You make Mexican cooking sound so simple and fun. Your recipes are fantastic.
    The first time I watched your show, I had difficulty understanding your accent, but I got used to it quickly. Mike needs to have more patience, or is he just a hostile, intolerant person? Anyway, I like you, your show, and your wonderful recipes.

    Carmell Waters

    1. Pati

      Mar 03

      Carmell,
      Thank you so much for your kind message, and thank you so much for having the patience to get used to my accent! Thanks so much for taking the time to write and I hope you enjoy all my episodes: more new coming your way!

  57. Rebeca Cabanillas

    Jan 20

    Dear pati’s Mexican table I began to watch you’re show recently on create tv . But as a home cook myself I felt that each of the recipes that were being presented were simple and that anyone can put it together. I was hoping to see more changeling recipes something that would wow all the viewers who enjoyed watching this show .I understand that every chef has their own style. I would like to challenge you to take Mexican cuisine to a whole different level surprise us with something different.

    Thank you
    Rebeca Cabanillas

    1. Pati

      Jan 20

      Thank you for the challenge Rebeca: I am up for it, wait for Season 4!

      1. yolanda kyle

        Feb 15

        Mexican coooking is nice, simple, yet elegant and delicious.

  58. Gigi

    Jan 17

    I made this with raw sunflower seed kernels I toasted, as I am allergic to peanuts and tree nuts. Superb! I thought I might share in case others have similar allergies. 🙂

    1. Pati

      Jan 17

      Yes! Thank you for sharing.

  59. Raquel

    Jan 07

    How hot is this salsa on a scale from 1-10?

    1. Pati

      Apr 20

      About a 4…

  60. Will G

    Jan 06

    The name of the sauce is a misnomer. The reason it is “Macha” is because the word “Salsa” is feminine, anything else and it would not be proper Spanish. In other words, “Macha” does not mean feminine, the word is adapted to describe the sauce. Nevertheless, I am going to try this soon it looks really good. I make an “Asian” version of this using dried Chile de Arbol and I use Peanut Oil instead of Olive Oil, much like what you find at Chinese restaurants. Grind the dried Chiles and fresh garlic in a food processor and pour hot oil (Smoking hot) over the mixture. Let it sit a couple of hours and you are done. Thanks

    1. Cara

      Jan 07

      Are you Mexican? How do you know the nuances of Mexican culture for this word? Pati is a well-educated bi-lingual cultural and political analyst. Are you going by a literal translation? And why peanut oil? Peanut oil is so unhealthy especially when you heat to smoke point. The Omega-6 oils oxidize so easily and become unhealthy and plus it’s probably GMO. High quality EVOO and/or coconut oil instead would be the more healthy fat option. Her recipe is amazing and tried and tested. Why not try it as she wrote it! ???

      1. Will G

        Jan 24

        Yes I am Mexican, and I have spoken Spanish all of my life. If you would not be so quick to judge comments posted on this blog you would take time to read. I was not offering a way to change Pati’s recipe I was mentioning an “Asian” version of this sauce which I make.. This after all is a discussion, isn’t it? And as for using EVOO, the smoking point of it is way too low. EVOO is ideally used for dressings and such. Pati’s recipe calls for regular olive oil which has a higher smoking point.. Next time read and be informed before you post!

      2. Allison K

        Dec 31

        Coconut oil has a low smoke point similar to EVOO. Will G is correct–‘regular’ olive oil or peanut oil are better choices as their smoke points are a full 100 degrees higher.

        Here is a site with a great chart for reference:
        http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

  61. Cara

    Dec 31

    Holy taste explosion of flavor Pati! I got so inspired by your show that I ran out and got the cookbook this Christmas. As apart of my resolutions to do more healthy but satisfying cooking for my family in 2014 I am finding great ideas in your blog and book! Living in Austin, Tx we have many of the ingredients for your style of recipes. I made the salsa Macha with chiles de aboles and fresh roasted peanuts (shelled by my 3 yr old). I have never made latkes before! Wow I just love you used sweet potatoes in these. Thanks to the creama we could handle the heat of the salsa. Wow such a party in the mouth!

    1. Pati

      Jan 01

      Yey Cara, so happy to hear!! I also get the help from my littlest boy to shell the peanuts, though he eats half as he goes along… Thank you for buying the cookbook: I hope you enjoy cooking from it as much as I enjoyed writing it!

  62. Celia

    Dec 24

    Pati, made salsa macha for Thanksgiving and the whole family loved it. We also love you, your show, your accent and your recipes. I have never had one fail me, on the contrary, your recipes take me back to my childhood. muchisimas gracias

    1. Pati

      Apr 06

      Gracias a ti!

  63. Robert Daeley

    Dec 15

    This is one of the best things I’ve made or eaten all year. Can’t wait to share it with everybody. ¡Gracias, Pati!

    1. Pati

      Dec 15

      Que gusto, Robert!

  64. Gary Castagnola

    Nov 19

    Here in the Los Angeles area, folks that refer to chipotle chilies understand generally they are smoked jalapenos. Your recipe suggests they are a different pepper. I have never seen chipotle except the canned variety, even in several latino markets just a few blocks from where I live. Could they be known also under a different name?

    1. Pati

      Nov 19

      Exactly Gary, they are dried and smoked jalapeños. There are two kinds of the dried chipotles: mecos and moritas. Either can be turned into a Chipotle in adobo.

  65. Celia

    Nov 19

    sounds delicious but does it really take 2 and a half cups of oil? just want to be sure because I really want to make this salsa

    1. Pati

      Nov 22

      Yes it does!

  66. Ramon Sandoval

    Nov 19

    What about replacing the Chipotle chiles with Chiles de Arbol?

    1. Pati

      Nov 19

      Yes you can! In fact some people use Chiles de Arbol, but beware of the heat….

  67. Kim

    Nov 17

    This looks so rich and inviting. I bet it packs a nice little punch that will wake up the taste buds and have them begging for more!

    1. Pati

      Nov 18

      You will LOVE it Kim! Great to see you yesterday in Winchester!

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