Salsa Macha
Created by Chef Allison Rittman for Almond Board of California
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Cooking tools:
- Deep-fry thermometer
- Food processor
- Saucepan
- Stove
- Slotted spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 250 g Safflower Oil
- 18 g Garlic, fresh, chopped
- 50 g Almonds, whole
- 18 g Sesame Seeds, raw
- 50 g Ancho Chile, dried
- 3 g Arbol Chile, dried
- 10 g Chipotle Chile, dried
- 7 g Salt, Fine
- 5 g Light Brown Sugar
- 30 g Apple Cider Vinegar
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