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condiments mexican peanut salsa
- Thread starter BigB
- Start date
Maybe its a dried chile de arbol your tasting or another kind of dried chile.
Not really, I would have to spice up that recipe but make like the recipe says then go from there.
I'd also say it's salsa de cacahuate (which means peanut).
The Hot Pepper said:
Yup - had this recently (co worker brought in some her mother had made). Very unique and good. Not that hot - maybe serrano-ish heat. It was great on some pork tacos.
Salsa Macha? I found this yesterday I havent made it though. Some people like the oil in it but you can omit it
SALSA MACHA
Serves: makes about 3 cups
INGREDIENTS
2 ounces (about 1½ to 2 cups) dried chipotle chiles, stemmed, seeded torn into pieces
21/2 cups olive oil
1/3 cup raw unsalted peanuts (or unsalted other nuts you may prefer such as pecans or pine nuts)
4 garlic cloves
2 tablespoons sesame seeds
1 teaspoon kosher or sea salt, or to taste
2 tablespoons brown sugar
3 tablespoons white distilled vinegar
TO PREPARE
Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.
SALSA MACHA
Serves: makes about 3 cups
INGREDIENTS
2 ounces (about 1½ to 2 cups) dried chipotle chiles, stemmed, seeded torn into pieces
21/2 cups olive oil
1/3 cup raw unsalted peanuts (or unsalted other nuts you may prefer such as pecans or pine nuts)
4 garlic cloves
2 tablespoons sesame seeds
1 teaspoon kosher or sea salt, or to taste
2 tablespoons brown sugar
3 tablespoons white distilled vinegar
TO PREPARE
Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.
That recipe reads almost like a mole LuckyDog. Looks good.
Macha is never orange though. It's brown with a layer of oil on top. Poster said orange. 99% sure it's salsa de cacahuate. He described orange and peanuty.
In miami, you are more likely to hear peanuts called "Mani" than "cacahuate".
The sauce might be "Aji de Mani", it's orange. There are lots of different variations you can google, I've linked one that has milk, some of them have hard boiled eggs blended smooth in the sauce. Interesting.
Check it out.
http://www.provechoperu.com/2012/01/aji-de-mani-peanut-chile-sauce/
The sauce might be "Aji de Mani", it's orange. There are lots of different variations you can google, I've linked one that has milk, some of them have hard boiled eggs blended smooth in the sauce. Interesting.
Check it out.
http://www.provechoperu.com/2012/01/aji-de-mani-peanut-chile-sauce/