Cooked - Chunky & Herby Salsa Macha

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Chunky & Herby Salsa Macha

10.0

4 chilies de arbol

3 anchos chilies

6 guajillo chilies

1 ½ tbsp cacao nibs

12 cloves garlic, peeled & minced

1 tbsp pepitas, roughly chopped

1 tbsp sunflower seeds, roughly chopped

½ tbsp sesame seeds

1 ½ tsp packed brown sugar

1 ½ tsp mexican oregano

1 ¼ c grapeseed oil

2 tsp apple cider vinegar

Salt, to taste

½ c green onion, chopped

¼ c cilantro, roughly chopped

Remove stems & seeds from chilies de arbol, ancho & guajillo chilis. Discard stems & seeds.
Chop or pulse peppers in a blender until broken down into small ~ ¼-⅛ inch pieces.
Add to a bowl, along with the cacao nibs, garlic, pepitas, sunflower seeds, sesame seeds & brown sugar.
For an herbaceous punch of flavor, add green onions & cilantro; however this is not traditional. Set bowl of ingredients aside.
Heat oil in a sauce pan over medium-high heat.
Once hot, pour the oil over the ingredients. Whisk.
Allow mixture to meld for 10 minutes.
Stir in the vinegar, ½ tablespoon of salt & mexican oregano.
Add additional salt to taste.
If you prefer a less chunky salsa, add to a blender or food processor & pulse to your desired consistency.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 82 weeks ago

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