Salsa Macha
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon fine sea salt
- 1/4 cup raw almonds
- 2 teaspoons mexican oregano
- 1 tablespoon raw sesame seeds
- 1 1/2 tablespoons apple cider vinegar
- 1/4 cup raw pepitas (pumpkin seeds)
- 2 ounces dried chiles i use guajillo and chipotle (arbol and morita chiles are also used commonly, see notes for other options)
- 2 cups terra delyssa organic extra virgin olive oil
- 4 whole garlic cloves peeled and halved
- Carbohydrate 10.3424548843679 g
- Cholesterol 0 mg
- Fat 11.2581740443105 g
- Fiber 3.69099280718889 g
- Protein 5.64951546132554 g
- Saturated Fat 1.01787464958635 g
- Serving Size 1 1 ½ cup (72g)
- Sodium 1167.12696661658 mg
- Sugar 6.65146207717905 g
- Trans Fat 0.628818718546032 g
- Calories 154 calories
Remove the stems from the chiles, then cut or break them open and remove most of the seeds (you can scrape them out with a knife or just roll them in your hands and let them fall out). Cut the chiles into roughly ¼-inch pieces.In a large saucepan, combine the almonds, pepitas, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are highly golden but not browned, about 5 minutes. Remove from the pan from the heat and add the chiles. Let cool/steep for 5-10 minutes.Add the vinegar and sea salt to the pan along with the Mexican oregano. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into very fine pieces. Pulse a few times or run a short time, you aren't necessarily looking for it to be perfectly pureed and smooth, but more of a rough paste. Pour into a tight sealing glass jar and use right away or store in the refrigerator. It will keep for up to a month.
