Mexican macadamia salsa macha

This salsa is best served warm to unlock its rich, spicy and smoky aromas.

Credit: Taste of the Tropics

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 100 g raw peanuts
• 100 g raw macadamia nuts
• 40 g white sesame seeds
• 40 g black sesame seeds
• 250 ml (1 cup) vegetable oil
• 6 garlic cloves, finely chopped
• 3 fresh chillies, finely chopped
• 3 dried chillies (try ancho, guajillo and pasilla), chopped
• Pinch dried Mexican oregano
• Sea salt flakes, to taste

Instructions

1. Place the peanuts in a dry frying pan and shake over low – medium heat until toasted. Pour into a bowl and repeat with the macadamia nuts and sesame seeds.
   
2. Place the toasted nuts and seeds in a mortar and pound with a pestle until lightly crushed.
   
3. Place the oil and garlic in a small saucepan and stir over low - medium heat until the garlic is just starting to sizzle. Add the fresh chilli and cook until the chilli and garlic start to colour.
   
4. Add the nut and seed mixture, then reduce the heat to low and add the chopped dried chillies. Stir for 5 minutes to allow the flavours to infuse. Make sure the garlic and chillies don’t burn or the salsa will be bitter. Add the dried oregano and salt and remove from the heat. Serve warm.

This recipe and image is from Taste of the Tropics - Family and friends.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.