Salsa Macha

Macha translates to 'brave' and you'll need to be just that to try this chilli-soaked salsa...

Delicious on anything from lamb chops to scrambled eggs, it should keep for a month in a cool cupboard but it doesn’t usually take that long to get through a batch. There’s enough here for to dress 50 tacos or get through 5 family meals, but that all depends on how much of a liking you take to it..

  1. First soak the dried chillies, submerged in warm water for half an hour to reconstitute them. 
  2. While they are soaking, finely slice all the garlic and the one fresh habanero chilli. Wear a glove while you’re slicing the chilli or you might have a shock later. 
  3. Drain the now softened chillies and slice and chop them, with seeds and all, until they make a chunky, red chilli paste on your board.
  4. In a well ventilated area, heat 50ml of the oil in a large sauté pan. Add the finely sliced garlic and habanero chilli and when the garlic starts to soften and brown ever so slightly at the edges, add the chopped chilli paste and turn up the heat.
  5. Fry the mixture on a high heat while stirring vigorously for five minutes, reduce the heat and stir in the butter.
  6. Add the sesame seeds, peanuts and black pepper. The butter should start to foam as you keep on a medium heat and stir for another five minutes.
  7. Stir in the remaining rapeseed oil and simmer on a low heat. This mixture should have the consistency of oily baked beans.
  8. Remove from the heat and squeeze in the juice of the limes.
  9. Let the mixture cool and transfer to a jar with a tight fitting lid. 

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Recipe Information

Difficulty
Easy

Ingredients

  • 50g dried guajillo chillies
  • 50g dried chile de arbol
  • 1 fresh habanero 
  • 10 cloves of garlic
  • 150g unsalted butter
  • 1 tbsp cracked black pepper
  • 100g peanuts
  • 100g sesame seeds
  • 500ml rapeseed oil
  • 2 limes cut in half
Macha translates to 'brave' and you'll need to be just that to try this chilli-soaked salsa...

Delicious on anything from lamb chops to scrambled eggs, it should keep for a month in a cool cupboard but it doesn’t usually take that long to get through a batch. There’s enough here for to dress 50 tacos or get through 5 family meals, but that all depends on how much of a liking you take to it..

  1. First soak the dried chillies, submerged in warm water for half an hour to reconstitute them. 
  2. While they are soaking, finely slice all the garlic and the one fresh habanero chilli. Wear a glove while you’re slicing the chilli or you might have a shock later. 
  3. Drain the now softened chillies and slice and chop them, with seeds and all, until they make a chunky, red chilli paste on your board.
  4. In a well ventilated area, heat 50ml of the oil in a large sauté pan. Add the finely sliced garlic and habanero chilli and when the garlic starts to soften and brown ever so slightly at the edges, add the chopped chilli paste and turn up the heat.
  5. Fry the mixture on a high heat while stirring vigorously for five minutes, reduce the heat and stir in the butter.
  6. Add the sesame seeds, peanuts and black pepper. The butter should start to foam as you keep on a medium heat and stir for another five minutes.
  7. Stir in the remaining rapeseed oil and simmer on a low heat. This mixture should have the consistency of oily baked beans.
  8. Remove from the heat and squeeze in the juice of the limes.
  9. Let the mixture cool and transfer to a jar with a tight fitting lid. 

Browse by tags

Recipe Information

Difficulty
Easy

Ingredients

  • 50g dried guajillo chillies
  • 50g dried chile de arbol
  • 1 fresh habanero 
  • 10 cloves of garlic
  • 150g unsalted butter
  • 1 tbsp cracked black pepper
  • 100g peanuts
  • 100g sesame seeds
  • 500ml rapeseed oil
  • 2 limes cut in half