Salsa Macha with Pistachios, Walnuts and Pine Nuts

Method3 steps

1. 1

   Step 1: Prepare everything before heating the skillet: stem and seed the dried guajillos and cut them into small squares; stem the dried chiles de árbol (3), keeping their seeds, and cut them into small rings. Chop the garlic (3), walnuts (3 tablespoons) and pistachios (3 tablespoons). Warm all 6 tablespoons olive oil in a medium skillet over medium heat. Add all the prepared chiles, garlic and three kinds of nuts. Sauté for about 1–2 minutes, checking from 1 minute, until lightly toasted and fragrant. Watch closely to prevent burning.

   Check chiles and nuts · 1 minUses 6 tablespoons olive oil · 3 dried guajillo chiles · 3 dried chiles de árbol · 3 garlic cloves, chopped · 3 tablespoons raw unsalted walnuts, roughly chopped · 3 tablespoons raw unsalted pine nuts · 3 tablespoons raw unsalted pistachios, roughly chopped

2. 2

   Step 2: Turn off the heat and stir all 3 tablespoons amaranth seeds into the fried mixture. Scrape everything, including all the oil, into a heatproof bowl and let it cool.

   Uses Whole fried mixture from step 1 · 3 tablespoons amaranth seeds

3. 3

   Step 3: When cool, stir in all 1 tablespoon apple cider vinegar and 1½ teaspoons dark brown sugar, then season with kosher salt (to taste) to taste from the teaspoon allowance. Keep the salsa chunky. Use it as a topping, for example on avocado toast; serving foods are separate additions. Cool promptly in shallow containers and refrigerate within 2 hours at 40°F (4°C) or below. Use within 4 days or freeze portions for longer storage.

   Uses Whole cooled salsa base from step 2 · 1 tablespoon apple cider vinegar · 1½ teaspoons dark brown sugar · Kosher salt to taste from the 1 teaspoon allowance