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Salsa Macha with Pistachios, Walnuts and Pine Nuts

1 cup approximately
Salsa Macha con Pistaches, Nueces y Piñones


  • 6 tablespoons olive oil
  • 3 guajillo chiles, stemmed, seeded and cut into small squares with
  • 3 chiles de árbol, remove stems but keep seeds, and cut into small
  • 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.