Salsa Macha

Method5 steps

1. 1

   Step 1: Before heating the pan, stem, seed and tear the dried chipotle chiles into pieces and peel the garlic (4). Do not soak the dried chiles. Warm all 2½ cups olive oil in a large heavy skillet over medium heat until hot but not smoking. Add all 4 garlic cloves and stir-fry for about 1 minute, until they begin to colour.

   Fry garlic · 1 minUses 2½ cups olive oil · 4 garlic cloves

2. 2

   Step 2: Add all 2 ounces of prepared dry chipotle pieces and ⅓ cup raw unsalted peanuts to the garlic and oil. Stir-fry for about 2 minutes, watching carefully so the chiles do not burn.

   Fry chipotle and peanuts · 2 minUses Whole garlic and oil mixture from step 1 · 2 ounces dried chipotle chiles · ⅓ cup raw unsalted peanuts

3. 3

   Step 3: Add all 2 tablespoons sesame seeds and stir-fry for about 1 more minute. Remove the skillet from the heat.

   Fry sesame seeds · 1 minUses Whole fried mixture from step 2 · 2 tablespoons sesame seeds

4. 4

   Step 4: Carefully transfer the whole mixture, including all the oil, into a heatproof container. Let it cool for about 10 minutes and until safe for your blender; follow the blender’s instructions for warm mixtures.

   Cool fried salsa mixture · 10 minUses Whole fried mixture and oil from step 3

5. 5

   Step 5: Add kosher salt (to taste) to taste from the teaspoon allowance, all 2 tablespoons brown sugar and 3 tablespoons vinegar. Blend until smooth, beginning at low speed and increasing gradually. Spoon into clean containers. Stir before serving for a combined salsa, or let the solids settle and spoon some flavoured oil as a topping. 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 mixture from step 4 · Kosher salt to taste from the 1 teaspoon allowance · 2 tablespoons brown sugar · 3 tablespoons white distilled vinegar