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–+ servings

Sunflower Salsa Macha

5 from 1 review
This salsa macha is milder than the traditional recipes, due to the use of New Mexican chilies for their sweeter, subtler flavor. The nuts can easily be swapped for sunflower seeds, making this easily nut-free.
Prep Time 5 minutes
Cook Time 4 minutes
Servings: 1.25 cups

Equipment

Ingredients

  • 1 cup avocado oil, divided
  • 3-4 large garlic cloves
  • 1/4 cup peanuts, see Note
  • 1/4 cup sunflower seeds
  • 2 New Mexican chilis, stems and seeds removed
  • 2-3 Chipotle Morita chilis, stems and seeds removed
  • 2 Arbol chilis, stems and seeds removed
  • 1 large Ancho chili, stem and seeds removed
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's

Instructions 

  1. Add 1/2 cup of avocado oil to a small sauté pan. Peel the garlic cloves and halve them lengthwise and add them to the pan.
  2. Add 1/4 cup peanuts and 1/4 cup sunflower seeds. Place this pan over medium heat and bring the oil to a simmer, swirling often. Cook for 3-4 minutes, or until the peanuts and sunflower seeds are deeply golden and the garlic is browning.
  3. Turn off the heat and add the chilies, stirring to coat them in the oil. Let these cook in the residual heat of the oil until the oil is no longer simmering. Pour in the remaining 1/2 cup of avocado oil to help cool the mixture. Season with 1 teaspoon of salt.
  4. Let the mixture cool for a few minutes and then transfer it to a food processor. Pulse into a sauce. It will still have some texture to it, but that's a good thing.
  5. Carefully taste the salsa macha and add more salt to taste. Store in a glass container in the fridge. It will keep for about a month.

Notes

Note: To make this nut free, take out the peanuts and use 1/2 cup of sunflower seeds. 
Serving: 1tbspCalories: 116kcalCarbohydrates: 2gProtein: 1gFat: 12g