I had tagged a recipe for a salsa in one of my Mexican cookbooks. But the salsa did not contain the typical salsa ingredients. No tomatoes in a salsa?? WHAT??? Well what ended up being created, while called a salsa in the cookbook, I would consider a sauce. A very complex sauce that takes your taste buds on a flavor ride.
The recipe comes from the cookbook:
The recipe tagged was for Salsa Macha. The ingredients for the salsa were rather unexpected. So immediately I was intrigued!
To start with I took small red chili peppers and cut off the stems. Then I rolled the peppers between my fingers to remove the seeds. I have to say this was kind of a cool way to remove seeds from a pepper! I will be using this technique again!
I heated vegetable oil in a medium pot over medium heat. I added peanuts, sesame seeds and garlic. I stirred occasionally and cooked for about 8 minutes when the garlic started to become golden.
I took the pot off the heat and added the chili peppers and a canned chipotle pepper. I let the skillet sit for 10 minutes.
I then took the contents of the pot and placed them in blender along with apple cider vinegar, salt and honey. I blended until all combined and smooth.
The salsa/sauce can be refrigerated for up to a month.
I used mine a few nights later when I grilled up some chicken and baby bok choy.
The sauce was excellent on both.
The Verdict: Wow, an unusual yet really tasty sauce. It has a bit of smokiness from the chipotle pepper and a really nice kick of heat from the chili peppers. I can’t wait to try this sauce on other things!
- 12 small red chili peppers
- ½ cup vegetable oil
- ½ cup raw shelled peanuts
- 2 TB hulled sunflower seeds
- 3 cloves of garlic, peeled and slightly crushed
- 1 canned chipotle pepper
- 1 cup apple cider vinegar
- 1 TB kosher salt
- 1 TB honey
- Cut off the stems from the red chili peppers. Then roll the pepper between your fingers to remove the seeds. Discard the seeds and put peppers aside.
- Heat oil in a medium pot over medium heat. Add peanuts, sunflower seeds and garlic. Cook stirring occasionally for 5-8 minutes until garlic starts to turn golden.
- Remove the pot from heat and add red chili peppers and chipotle pepper to the skillet. Let it sit for 10 minutes.
- Place the contents of the pot in a blender along with vinegar, salt and honey. Blend until combined and smooth.
- Store in the refrigerator for up to a month.