Deep Spice
Love Fresh Thymes Salsa Macha, the everything sauce from Veracruz, Mexico you didn't know you needed in your life. Transformation commence....
Fresh Thymes Salsa Macha
Salsa Macha - essentially the deeply flavorful Hispanic cousin of Chili Crisp and Chili Crunch and all the expensive chili oils that are the current trend. Originating in Veracruz, Mexico, this salsa is distinguished by the use of dried chiles of various heat levels, sesame seeds, peanuts, and garlic bathed in an oily base. At the restaurant we created this recipe swapping house smoked pepitas for peanuts to keep the salsa nut and peanut free.
In reading the ingredient list of all those maufactured chili oils you will notice they are all made with crappy, refined oils that are abundant, cheap and inflammatory. In this recipe I swapped out those bad oils for better for you avocado oil and olive oil.
At Fresh Thymes, this was the base for our famous Charred Cauliflower Tacos with Salsa Macha and locally made blue corn tortillas. This recipe makes about 6 cups. You can halve the recipe… but why? The chilies can be sourced online, or at your local Hispanic Tienda. This salsa will keep indefinitely at room temperature and should be slathered on everything. Eggs, tacos, beans, rice, soup, grilled veg and meat, all manner of potatoes…. Also a perfect base for sauces, dressings and marinades. Plays well with Asian ingredients (the base of our Bang Bang Sauce) - I might have missed face cream…lol…