Veracruz

Salsa macha

Name: Salsa macha
Total time: 20 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 cup neutral cooking oil (vegetable oil); Dried red chilli, about 20 chiles de árbol, stemmed; 3 seeded and torn dried guajillo chilli; 10 cloves sliced garlic; 1/3 cup peanuts; 2 tbsp sesame seeds; 1 tbsp vinegar; 1 tsp sugar; 1 tsp salt

Dried chillies, garlic and peanuts fried in oil. Mexico's chilli crisp, crunchy and brave.

20 minTime

2 gProtein each

hotSpice

The brave salsa2 chapters · 1 min read

Make it your way

Grandma's wayÁrbol chillies, garlic and peanuts in oil, Veracruz style.

The original

235kcalsame

2 gproteinsame

2 gfibresame

20minutessame

Salsa macha.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)1 cup, neutral

Dried red chilliabout 20 chiles de árbol, stemmed

Dried guajillo chilli3, seeded and torn

Garlic10 cloves, sliced

Peanuts⅓ cup

Sesame seeds2 tbsp

Vinegar1 tbsp

Sugar1 tsp

Salt1 tsp

Method

4 steps

1Warm the oil on medium low and fry the garlic slowly until pale gold.
2Add the peanuts and sesame and fry until golden.
3Turn off the heat, wait 30 seconds, then stir in the chillies and let them sizzle in the hot oil.
4Cool 10 minutes, then pulse with vinegar, sugar and salt into a coarse, crunchy salsa. Store in a clean jar.

Serve it like this

Spoon into a small jar or bowl with a spoon in it and set it on the table next to eggs, tacos, grilled meat or soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veracruz

Salsa macha

Dried chillies, garlic and peanuts fried in oil. Mexico's chilli crisp, crunchy and brave.

20 minTime

2 gProtein each

hotSpice

The brave salsa2 chapters · 1 min read

Make it your way

Grandma's wayÁrbol chillies, garlic and peanuts in oil, Veracruz style.

The original

235kcalsame

2 gproteinsame

2 gfibresame

20minutessame

Salsa macha.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)1 cup, neutral

Dried red chilliabout 20 chiles de árbol, stemmed

Dried guajillo chilli3, seeded and torn

Garlic10 cloves, sliced

Peanuts⅓ cup

Sesame seeds2 tbsp

Vinegar1 tbsp

Sugar1 tsp

Salt1 tsp

Method

4 steps

1Warm the oil on medium low and fry the garlic slowly until pale gold.
2Add the peanuts and sesame and fry until golden.
3Turn off the heat, wait 30 seconds, then stir in the chillies and let them sizzle in the hot oil.
4Cool 10 minutes, then pulse with vinegar, sugar and salt into a coarse, crunchy salsa. Store in a clean jar.

Serve it like this

Spoon into a small jar or bowl with a spoon in it and set it on the table next to eggs, tacos, grilled meat or soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Salsa macha

Make it your way

Ingredients

Method

Salsa macha

Make it your way

Ingredients

Method

Make it a meal