MEXICAN SALSA RECIPES
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Salsa Recipes
Salsa Macha
From 'Comida Mexicana' by Rosa Cienfuegos
With a name that translate to Brave Salsa, you know that this spicy sauce packs a punch!Ingredients
- 10 garlic cloves, thinly sliced
- 2 tsp salt
- 100ml vegetable oil
- 200ml extra virgin olive oil (plus extra if needed)
- 25g dried arbol chillies
- 25g dried piquin chillies
- 10g dried chipotle morita chillies
Recipe
- Combine the garlic and salt in a small bowl.
- Heat the vegetable oil in a frying pan over a medium heat. Add the salty garlic and cook, stirring, for 4-5 minutes until lightly golden. Do not let the garlic burn else your salsa will taste bitter. Transfer the garlic oil to a glass bowl.
- Heat the olive oil in a frying pan over a low heat. Add the dried chillies and cook, stirring, for 3 minutes, or until the arbol chillies have darkened in colour.
- Remove from the heat, set aside to cool slightly, then add the chillies to the garlic oil. Set the mixture aside to cool to room temperature.
- Transfer the chilli mixture to a blender and process until smooth. Add a little more olive oil if you prefer a runnier consistency.
- Store the salsa in an airtight container in the pantry for up to 6 months.
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