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Salsa Macha
Thank you Michael. That was the most informative and interesting
letter. It has made my day!
Thanks,
Shelora
Michael Passler > wrote in message >. ..
> On 8 Jan 2004 16:23:12 -0800, (Shelora)
> wrote:
>
> >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
> >
> >
> (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
>
> Some real facts of Salsa Macha
>
> This Salsa Macha with chili and oil is very used in the coasts and is
> mainly eaten with fried tortilla, and mayo as a snack (botana) before
> or while you eat your starter and main dish. It is only used in the
> seafood restaurants. That is why you don't find it easily in other
> Mexican restaurants. In Puebla (Mexico) nobody would think of eating
> this sauce without seafood. However,you may find another way to use
> it.
>
> In general, salsa Macha just means "lots of chili and little or no
> tomato at all". So whatever the recipe, as long as it has lots of
> chili (mainly red chilies) will be a salsa macha. The salsa macha,
> like tortilla, has been the most common dish for the Mexican People
> from the towns. At least,this applies to the central-south region of
> Mexico. In the towns away from the cities, mainly men use to eating a
> good quantity of salsa macha in a tortilla for lunch. I tried it once,
> I promise it can make you cry!. People in the cities may eat this
> sauce in very little quantities, just to add a little hotness to the
> dishes.
> My grand mother used to make it, and of course it is a different
> recipe.I don't make this sauce since it is too hot, but I can say it
> has lots of tree chili and a bit of garlic,water and salt. The
> ingredients are set in a "molcajete" (mortar).This item does the job
> of the liqudiser. The final flavour of the sauce will be given by the
> kind of chili you use. You can try different types of dry chilies.
>
> Chilies originally were found in tropical south America, in the times
> when Columbus was exploring what he thought was India. Years later,
> chili was taken to Europe and the rest of the world including India,
> Africa, China and Asia. So I think it is very unlikely that this
> sauce is the result of the chinese influence.
>
>
>
> Miry
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