Rio Grande Salsa Macha
Rated 4.0 stars by 1 users
Category
Condiment
Cuisine
Central American
Servings
10-12
Prep Time
15 minutes
Cook Time
20 minutes
We all have those go-to condiments we keep in the fridge to have on hand and level up a recipe or dish. Our Condiments We Keep recipe series features Chef Christian as he shares the condiments (and how to make them) that chefs keep at the ready. Next up: Salsa Macha.
This ain't an Asian chili crisp. This Rio Grande Central American nut-forward toasty, roast-y, and the most-y condiment that's worth keeping. Watch the recipe video below!
Author:Chef Christian Gill
Ingredients
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2 Tbsp Spiceology Rio Grande
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6 Large Dried Ancho Chilis
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4-6 Chile de Arbol (de-stemmed)
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10 Whole Garlic Cloves
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1 Cup Dried Roasted Peanuts
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2 Tbsp White Sesame Seeds
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2 Cups Neutral Fry Oil
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1.5 Tbsp Kosher Salt
Directions
In a large sauce pot add oil, whole garlic, and dry roasted peanuts and heat over medium heat until garlic is golden brown.
With a small metal fry skimmer, remove the whole garlic and nuts and place into a small stainless bowl. Set aside.
Add the ancho chilies to the hot oil and use the skimmer to submerge and evenly cook until they are a vibrant red. Remove and add to the bowl of garlic and nuts. Repeat step with arbol chilies for approximately 30 seconds and move to the bowl with nuts and chilies.
Turn off the oil add sesame seeds and remove from heat.
Let the oil cool for 5-10 minutes.
Add the nuts and chilies to a food processor and add Rio Grande.
Pulse to a coarsely ground consistency. Slowly drizzle in sesame oil and sesame seeds till the chilies are ground to a mince.
Jar and put it on everything.
Recipe Video
Recipe Note
This recipe is tasty and on the spicier side. If you want more deep roasted chile flavor with less kick, use more dried ancho chilies and less Chile de Arbol.
