mt washington salsa macha
a little crunch, a little spice, a whole lotta bang for your buck
My personal favorite dishes showcase my preferred flavors and ingredients, allowing them to create the perfect little dance party across my tastebuds. Sometimes a dish leaves your mouth feeling a little flat…you tried a squeeze of lemon, a pinch of Maldon and still it’s…..not. quite. right.
That’s where this little hero comes in: salsa macha. You might know it’s cousin Chile Crisp, which has risen to popularity since the pandemic and is currently a buzzing topic again. The full flavor topping has been hero in our world for some time, until we moved over the hill and discovered a local mexican joint that had its own version of spicy, salty topping that seemed perfect for, well, everything. That’s how a white girl from Minnesota came to discover her favorite new condiment: Salsa Macha.
Chile Crisp and Salsa Macha both build upon a base of chiles and other aromatics before bathing themselves in a generous bath of hot oil. Often, nuts or seeds are added for texture variety (my favorite) and each variety can range from intensely spicy to a friendly sting, depending on the recipe.
When I tell you our household goes through this stuff, I really mean it. We’ve explored jars from legacy brands like this, original recipes like this, and we’ve now ventured into our own homemade creations with our preferred ratio of spices, crunchy bits, and umami. Below is a great jumping off point for anyone new. It’s got a perfect (but adjustable) amount of heat, the right amount of crunch, and a little bit of tang.
Fire up your stovetop and get to toasting to really bring out these flavors; it’s a step you truly can’t skip. Once you’re finished, it’ll last for a week or two in your fridge, but hit the chat and let me know if it even lasts that long in your home. Maybe like us you’ll become obsessed and find new dishes and ways to use this all up quite quickly, and be ready for another batch. Give it a go and I’ll be back next week with a recipe that might just pair well with this.
INGREDIENTS
50g dried chiles of any mixed variety (arbol, morita, guajillo, ancho)
50g raw mixed nuts or seeds (sesame, cashews, almonds, hazelnuts)
20g garlic clove
250g olive oil
Mexican oregano
Apple cider vinegar
INSTRUCTIONS
Toast the chiles over open flame and cool. Tear the chilies into large pieces, keeping the stems and seeds intact for the desired spice level.
Heat the oil over medium heat and add the mixed nuts, sesame seeds and garlic. Cook until lightly brown, toasted and fragrant, about five minutes or so.
Pull from heat and stir in the torn chilies. Let sit until it cools to room temperature.
Once cool, pulse in a blender or food processor until desired consistency. Stir in a splash of vinegar to taste (I like to take it right to the brink!) and finish with a quick season with salt and oregano.
To Serve: use to top literally anything: eggs, salads, grilled meats, tacos, yogurt, soups, ice cream…it’s delicious enough to eat with a spoon!