Salsa Macha
Posted: Sun May 10, 2009 9:16 am
Salsa Macha
Peanut & Chile Salsa
Comapeños are difficult to find outside this region, but by all means substitute pequÃn, chile de árbol or any small, dried red chile. This sauce is great with grilled chicken or pork, or simply served with tortilla chips. The chiles can be toasted on a comal, griddle or dry pan. Be careful not to scorch them, since this results in a bitter taste.
Ingredients:
1/3 cup small dried red chiles, lightly toasted and allowed to cool
2 large cloves garlic, crushed in a garlic crusher
3/4 teaspoon salt
1/2 cup dry roasted peanuts
1/3 cup olive oil
Preparation:
Place the chiles, garlic, salt and peanuts in a molcajete or food processor and grind until the peanuts are coarsely crushed.
Slowly pour in the oil and continue grinding until it has been absorbed into the mixture. Taste and add more salt if desired.
Serve with grilled pork or poultry, or with tortilla chips. Makes 1 generous cup.
Peanut & Chile Salsa
Comapeños are difficult to find outside this region, but by all means substitute pequÃn, chile de árbol or any small, dried red chile. This sauce is great with grilled chicken or pork, or simply served with tortilla chips. The chiles can be toasted on a comal, griddle or dry pan. Be careful not to scorch them, since this results in a bitter taste.
Ingredients:
1/3 cup small dried red chiles, lightly toasted and allowed to cool
2 large cloves garlic, crushed in a garlic crusher
3/4 teaspoon salt
1/2 cup dry roasted peanuts
1/3 cup olive oil
Preparation:
Place the chiles, garlic, salt and peanuts in a molcajete or food processor and grind until the peanuts are coarsely crushed.
Slowly pour in the oil and continue grinding until it has been absorbed into the mixture. Taste and add more salt if desired.
Serve with grilled pork or poultry, or with tortilla chips. Makes 1 generous cup.