A Pati Jinich Recipe
Salsa Macha with Pistachios, Walnuts and Pine Nuts
1 cup approximately
Salsa Macha con Pistaches, Nueces y Piñones
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.
