Salsa Macha Recipe

Tuesday, April 16, 2024

If you haven't tried salsa macha yet, here's your sign to do so! It's the thick, savory, and slightly nutty salsa from Veracruz, Mexico that we can't get enough of–seriously, you can eat it on just about anything. A go-to around here is atop scrambled eggs and sautéed veggies for a quick healthy breakfast. Chef Torie Cox wrote this recipe for G&G as part of our Lime Chicken with Salsa Macha meal kit. 

Makes about 6 servings

YOU’LL NEED:

• 1 oz dried guajillo chiles
• 1/2 cup olive oil
• 1/2 cup pepitas
• 2 tsp sesame seeds
• 1 tsp minced garlic
• 2 tsp apple cider vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• A food processor, blender, or immersion blender

INSTRUCTIONS:

• Remove seeds and chop or tear guajillo chiles into small pieces
• In a medium sauté pan, combine olive oil, pepitas, sesame seeds, and garlic over medium heat
• Cook 3–4 min, or until seeds are light golden, then remove from heat
• Stir in chiles, apple cider vinegar, oregano, and salt, then transfer to the bowl of a food processor, blender or cup for immersion blender and let stand for 15–20 min
• Process salsa a few times just until finely chopped—you do not want to make a paste

Serve on tacos, scrambled eggs, roasted veggies, or hey, even try it on vanilla ice cream! Store any salsa macha that you don't use right away in a sealed jar in the fridge. It can be stored for up to a month, but we doubt you'll be able to hang on to it for that long!