Mixed Nut Salsa Macha

Method5 steps

1. 1

   Step 1: Prepare the chile pieces, chopped garlic and nuts before heating the pan. Warm all the olive oil (1 cup) in a medium skillet over medium-low heat. Add all the guajillo, árbol chiles, garlic, walnuts (½ cup) and pistachios (½ cup). Cook, stirring, for 2–3 minutes, checking from 2 minutes, until lightly toasted and fragrant without scorching.

   Lightly fry the chiles, garlic and nuts · 2 minUses 1 cup olive oil · 9 dried guajillo chiles, stemmed, seeded and cut into small squares · 4–5 dried chiles de árbol, stemmed and cut into small rings with seeds · 8 garlic cloves, peeled and chopped · ½ cup walnuts, coarsely chopped · ½ cup unsalted pistachios, coarsely chopped

2. 2

   Step 2: Turn off the heat and stir all the amaranth seeds (½ cup) into the hot oil mixture. Scrape everything into a heatproof bowl and let it cool briefly; the amaranth should retain its crunch.

   Uses All the hot oil mixture · ½ cup amaranth seeds

3. 3

   Step 3: Stir all the vinegar and dark brown sugar (4 tsp) into the mixture. Add the measured kosher salt, or season to taste, and mix thoroughly. Cover and refrigerate promptly, within 2 hours of cooking.

   Uses All the cooled mixture · 4 tbsp apple cider vinegar · 4 tsp dark brown sugar · Kosher salt, using the measured tablespoon or to taste

4. 4

   Step 4: Keep the covered salsa in the refrigerator at 4°C / 40°F or below for at least 8 hours before serving, so the chile pieces soften. Leave the pieces and nuts intact rather than blending them.

   Initial refrigerated chile-softening wait · 480 minUses All the covered salsa

5. 5

   Step 5: Stir before spooning portions over food or serving as a condiment. The batch makes approximately 3 cups. Keep the unused salsa tightly covered at 4°C / 40°F or below and use within 4 days of preparation, or freeze it for longer storage.

   Uses The selected portion of salsa, stirred before spooning · Any portion kept refrigerated or frozen for later