Green Salsa Macha Receipe

Green Salsa Macha is a vibrant and flavorful salsa, hailing from the Mexican culinary tradition. Known for its unique blend of chilies, nuts, and seeds, this salsa offers a delightful crunch and heat that can elevate a wide range of dishes. Whether you're looking to spice up your tacos, enchiladas, or simply want a tasty dip for your chips, this guide will walk you through crafting your very own Salsa Macha Verde.

Ingredients

Here is what you’ll need:

• 1 cup of raw green pumpkin seeds (pepitas)
• 1 cup of raw peanuts, unsalted
• 5-6 green serrano chilies (adjust according to your heat preference)
• 5-6 green jalapeño peppers
• 3 cloves of garlic, peeled
• ¹⁄₃ cup of vegetable oil or any neutral oil
• ¹⁄₄ cup of green onions, finely chopped
• 1 small bunch of cilantro, chopped
• Salt to taste

Step-by-Step Instructions

Preparation

1. Preheat your oven to 350°F (175°C). Spread the pumpkin seeds and peanuts on a baking tray and roast them for about 10 minutes or until they’re golden brown. Keep an eye on them as nuts can go from toasted to burnt quite quickly.
2. While the nuts are roasting, slice the serrano chilies and jalapeños in half. Remove the seeds if you prefer less heat, or keep them for a spicier salsa.

Cooking

1. Heat the oil in a medium skillet over medium heat. Add the garlic cloves and cook until they are golden brown.
2. Remove the garlic with a slotted spoon and add the chilies. Fry them for a couple of minutes until they are blistered and slightly softened. Be careful as they can spit oil due to their water content.
3. After cooling, blend the garlic, chilies, green onions, cilantro, salt, and half the roasted nuts together in a food processor until it forms a coarse paste.
4. Add the remaining nuts and give it a few pulses to retain some texture; the key to Salsa Macha is its chunky consistency.

Assembly

• In a bowl, combine the chili-nut mixture with the oil used for frying. Stir well to incorporate the flavors.

Tips for the Perfect Green Salsa Macha

• Customize the Heat: Adjust the number of chilies or remove the seeds to control the spiciness. Remember, the heat level will mellow out after a day or two.
• Texture: If you prefer a smoother salsa, process all ingredients together, or for a chunky texture, blend less.
• Storage: This salsa keeps well in the refrigerator. The flavors will develop over time, making it even more delicious after a day or two.

Serving Suggestions

Green Salsa Macha is incredibly versatile:

• Spread on a taco or use as a marinade for chicken or fish.
• Use as a topping for grilled meats or vegetables.
• Mix into soups for an extra layer of flavor.
• Serve as a dip with tortilla chips or veggies.
• Add to chilaquiles or enchiladas for a new dimension of taste.

💡 Note: If using dried chilies like chipotle, ancho, or morita, rehydrate them in hot water before blending. This will soften the chilies and allow them to release their rich flavors.

In summary, Green Salsa Macha is not just about the heat; it's about the depth of flavor from the toasted nuts and seeds, the freshness from the green chilies, and the complexity introduced by garlic and herbs. It’s a testament to how traditional ingredients can come together in innovative ways. This salsa captures the essence of Mexican cuisine with its bold flavors and endless versatility.

What is the difference between Salsa Macha and Salsa Verde?

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While both salsas feature green chilies, Salsa Macha Verde includes roasted nuts and seeds, making it much chunkier and with a different flavor profile than the smoother, more herbaceous Salsa Verde.

Can I use other types of nuts in Salsa Macha?

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Yes, you can use almonds, cashews, or even sunflower seeds to change up the flavor. Just ensure they are roasted to enhance their taste and texture.

How long can I store Green Salsa Macha?

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Salsa Macha can be stored in an airtight container in the refrigerator for up to two weeks. The flavors will continue to develop over time.