Salsa Macha
This mild version of the salsa is as much about flavor as it is about texture. It’s a bit of a project, but well worth it. Increase the heat by leaving in the veins and seeds of the chile morita; or if you are bold, substitute chile de arbol for the milder chile Japones. Cranberries provide sweetness and acidity, without being harsh. Blending some of the nuts with the chiles gives it a hearty body. The result is complex, balanced and a joy to add to just about anything.
Ingredients
- 3 dried ancho chiles
- 3 dried morita chiles
- 8 dried Japones chiles
- 4 dried guajillo chiles
- 1½ cups olive oil
- 3 cloves garlic
- ½ cup dried cranberries
- 1/3 cup raw peanuts, shelled
- 2 tablespoons sesame seeds
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 teaspoon salt
Instructions
- Using scissors, open chiles and remove veins and seeds.
- In a small, heavy bottomed saucepan, over low heat, warm oil with garlic cloves. Cook until lightly browned and reserve for another use.
- Add the chiles and fry until aromatic, softer and color changes slightly, about 5 minutes—be careful not to brown them.
- Remove chiles and place in the bowl of a food processor or blender.
- Soften cranberries in the same oil, frying for 2 minutes. Remove using a slotted spoon and add to chiles.
- Next, fry peanuts and sesame seeds using the same oil. When lightly golden, add sunflower seeds and 1 minute later, pumpkin seeds. Remove seeds from the oil. Allow everything to cool down for a few minutes.
- Add ½ the nuts and seeds to food processor, along with salt. Purée with the oil to create a chunky mixture.
- Incorporate reserved nuts and seeds.
- Place in clean jars, top with fresh olive oil to fill jar, if necessary, and refrigerate. Makes 2 cups.