@goatboyintl: Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.

Jonathan Zaragoza

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Monday 14 July 2025 16:11:20 GMT