Thread: Salsa Macha
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Shelora
 
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Default Salsa Macha

The salsa macha I had in Puerto was "hidden" away from us tourists. I
had to request it. I put it on everything quite frankly. This type of
chile oil is also used as a condiment in Chinese and Vietnamese Pho
(noodle soup) restaurants. Again, I just drizzle it over noodles and
broth to stunning effect.
Now, they wouldn't give me the recipe in Puerto or sell me a tub to
take back to Oaxaca city.
So this is how I figure the recipe. The oil amount is more than just
to loosen the blades of your blender. The ground chilies sit heavily
and wonderfully at the bottom of the dish or jar. This tells you that
alot of chile is used. It keeps the chiles from drying out of course
but colours the oil to a deep dark red - much like an achiote oil
would look like.
Vegetable oil is used. You have the choice of using just the oil or
mixing up the concoction and having both. Its got a real earthy kick
to it.
Even though I don't have exact proportions I don't think you would
have any problem with an experiemental recipe. Simply add more chilies
or more oil as needed.
Now, the peanut one I mentioned, I do have a recipe. The flavour here
invokes memories of Thai food.
I actually forget where this recipe came from, I only have Central
Veracruz listed below it. This recipe really rocks with fried
plantain.

Salsa Macha (Central Veracruz)

2/3c. chile de arbol (stems removed, seeds left in)

1/2c. roasted peanuts (unsalted)

1/4 - 1/3 cup vegetable oil

Grind together in a blender using the oil to loosen the blades. Oil
should also be well incorporated into the mixture. Salt to taste. Try
to make it as smooth as possible. Texture is not a bad thing either,
but make sure at least that the chiles and seeds are well ground up.

Enjoy.
Shelora


tuff (Arturo) wrote in message >...
> >Had another version of Salsa Macha on the beach in Puerto Escondido.
> >This one was more like a chile oil, not unlike the ones served in
> >Vietnamese and Chinese restaurants. Basically, toasted and ground
> >chile de arbol and oil.
> >On this site last year we spoke about another Salsa Macha made with
> >chiles and ground peanuts that is found on the Veracruz coast.
> >Since the coast of Puerto has Chinese and African influences among the
> >Indian and Spanish, I came to a theory that this particular salsa in
> >the result of the Chinese influence. What do you think?
> >Does anyone else have a different recipe for Salsa Macha?
> >Can hardly wait.
> >S

>
> What is it typically served with? I've never had a mexican salsa matching that
> discription. Can you post your recipe, I'd love to give it a try.
>
> AQ