Salsa macha is a spicy chile oil from Mexico made from dried chiles, spices, nuts and seeds.
With our Salsa Macha Mix, you can make a mild version of this delicious condiment at home in just a few easy steps!
Drizzle it generously anywhere you want a little extra heat, texture and flavor. We love it on fried eggs, potatoes, tacos, pizza, noodle soups and more.
It's fun to experiment with different nuts and add your own variations, such as dried berries (think cranberries or currants). You can also play with textures, blending it or leaving it unblended; adding a lot of oil or making it as thick as peanut butter (and then spreading it on a sandwich).
Makes 1 1/2 to 2 cups
Ingredients:
1 - 1 1/2 cups olive oil
1/2 cup unroasted nuts or seeds (such as pepitas, sunflower seeds, sesame seeds, peanuts or almonds)
*
1 bag Salsa Macha Mix
2 tablespoons vinegar (apple cider vinegar or your choice)
2 teaspoons salt
Directions:
In a saucepan, heat olive oil on medium. Add in seeds or nuts of your choice* and cook until almost toasted. Stir in Salsa Macha Mix.
Remove from heat and allow to cool. Dissolve salt into vinegar and add to saucepan. Add the mixture to a blender and blend to your desired texture. Optionally, leave the mixture unblended for a coarse texture.
Store in a jar in the fridge.
*If you are not blending and you are using large nuts, chop them beforehand.
Comments will be approved before showing up.
Shortbread cookies are so simple to make and yet so satisfying. Tender and buttery, it's hard to stop at just one (so you might want to double the recipe). We topped these with our Apple Pie Sugar for a burst of warmth from freshly ground cinnamon, nutmeg, ginger and vanilla beans.
Perfect for Sunday morning breakfast or brunch with friends, this fluffy pancake is simple and delicious. No flipping required! We love it topped with our Vanilla Sugar and lemon juice, but you can play with any number of other toppings,
