Salsa Macha Costeña | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Salsa Macha Costeña | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 2 cups olive oil (see headnote) or neutral oil; 4 medium garlic cloves, smashed and peeled; ½ cup blanched slivered almonds; ½ cup peanuts (see headnote); 3 tablespoons raw cocoa nibs; 2 tablespoons sesame seeds; 5 medium (1½ ounces) guajillo chilies , stemmed, seeded and torn into rough 2-inch pieces; 2 (¼ ounce) chipotle or morita chilies, stemmed, seeded and torn into rough 2-inch pieces (see headnote); 2 (1¼ ounces) ancho chilies, stemmed, seeded and torn into rough 2-inch pieces; 1 teaspoon dried oregano; 2 teaspoons cider vinegar; Kosher salt

www.177milkstreet.com

We learned this recipe for versatile salsa macha, made with nuts, cocoa nibs, spices and dried chilies, from Puerta Vallarta native Paola Briseño-González.

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Milk Street
Food
Biscuits

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Ingredients

2 cups olive oil (see headnote) or neutral oil
4 medium garlic cloves, smashed and peeled
½ cup blanched slivered almonds
½ cup peanuts (see headnote)
3 tablespoons raw cocoa nibs
2 tablespoons sesame seeds
5 medium (1½ ounces) guajillo chilies , stemmed, seeded and torn into rough 2-inch pieces
2 (¼ ounce) chipotle or morita chilies, stemmed, seeded and torn into rough 2-inch pieces (see headnote)
2 (1¼ ounces) ancho chilies, stemmed, seeded and torn into rough 2-inch pieces
1 teaspoon dried oregano
2 teaspoons cider vinegar
Kosher salt