Originally from the Veracruz region of Mexico, the salsa is made with dried chiles, garlic, peanuts, sesame seeds and vinegar cooked up in oil. It had so many flavors I adore, all mingled together into one spicy, smoky, nutty sauce. What was it? It tasted like a version of Asian chile crisp, like peanut butter and chile oil fell in love. I first experienced salsa macha years ago when a friend brought me a jar home from her trip to Mexico. Place in an airtight jar or container and refrigerate for up to a week.Add the olive oil, salt and pepper, and whirl. Add the remaining water depending on how thick or thin you want the sauce to be.
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