Tamed Salsa Macha!

8th June, 2010: Posted by G.L. Pease in Chiliheads, Salsas, easy

Last week, Steve Sando, heirloom bean king and mastermind of Rancho Gordo, peppered his Facebook page with pictures of amazing looking food from his recent visit to Veracruz. One photo in particular had me, a confirmed chilephile, almost ready to eat my screen. It showed a beautiful bowl of glistening salsa macha, made from local dried chiles, peanuts and garlic. Steve didn’t have a recipe, so I took it on as a personal mission to develop one. After a little research and a few experimental batches, here’s what I’ve come up with. It may not be 100% authentic, but it sure tastes good.

The traditional Salsa Macha of Veracruz is made with the dried chile comapeño, a small orange chile that is unavailable outside of the region. I’ve substituted a combination of ancho and de àrbol chiles to bring up the flavors, and tame the flame a bit. Use more ancho if you want it milder, more de àrbol if you want the heat. Dried chiltepins and pequins, widely available, can also be used to add even more fire, and the true die-hard can add dried habanero, which will also add wonderful layers of fruitiness to the salsa. Read more…»

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