The Test Kitchen

Salsa Macha

Name: Salsa Macha
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 cup (240ml) neutral oil, such as canola or vegetable oil; 15 medium garlic cloves (75g), peeled and smashed; 5 dried morita chiles or chipotle chiles, stems removed (see notes); 5 dried puya chiles or guajillo chiles, stems removed, and halved lengthwise; 4 dried árbol chiles, stem removed; 1 dried habanero chile, stem removed (optional); 3 tablespoons dry roasted, unsalted peanuts; 2 tablespoons slivered almonds; 1 tablespoon hulled pumpkin seeds; 1 tablespoon toasted sesame seeds

12 servings

분량

5 minutes

활동 시간

55 minutes

총 시간

요리 시작

재료

1 cup (240ml) neutral oil, such as canola or vegetable oil

15 medium garlic cloves (75g), peeled and smashed

5 dried morita chiles or chipotle chiles, stems removed (see notes)

5 dried puya chiles or guajillo chiles, stems removed, and halved lengthwise

4 dried árbol chiles, stem removed

1 dried habanero chile, stem removed (optional)

3 tablespoons dry roasted, unsalted peanuts

2 tablespoons slivered almonds

1 tablespoon hulled pumpkin seeds

1 tablespoon toasted sesame seeds

방향

In a small saucepan, combine oil and smashed garlic. Cook over medium-low heat (the oil temperature should not exceed 275℉(135℃), until garlic is golden and fragrant, 8 to 12 minutes.

When garlic just turns golden, carefully add the chiles (they may sizzle slightly when adding), and cook until softened, about 45 seconds. Set a fine-mesh strainer over a medium heat-proof bowl, and pour the oil mixture through the strainer into the bowl. Transfer the strained solids to a blender. Blend the solids on medium speed, scraping down the sides of the blender jar as needed, until evenly chopped, about 1 minute.

Return the strained oil to the now-empty saucepan and heat over medium-high until oil registers 325°F. Add peanuts, almonds, pumpkin seeds, and sesame seeds and fry, stirring constantly, until peanuts and almonds turn light brown, about 2 minutes. Strain the mixture through a fine-mesh strainer set over the now-empty medium heat-proof bowl. Reserve the strained nuts and oil separately and let cool to room temperature, about 30 minutes.

Once the oil is cooled, add the fried nut mixture and reserved oil to the blender. Pulse until solids are broken down into small pieces (about the size of the sesame seeds), about 10 pulses. Season with salt to taste. Serve or transfer to an airtight container and refrigerate. Stir to recombine before using.

영양 정보

1회 제공량

칼로리

215 kcal

지방 전체

21 g

포화 지방

2 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

0 mg

나트륨

3 mg

탄수화물 전체

6 g

식이섬유

2 g

총 당류

1 g

단백질

2 g