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Post by Don Cuevas on Aug 21, 2010 9:32:34 GMT
After the subject came up in On The Menu, I Googled "salsa macha". and immediately hit this recipe: www.mexconnect.com/articles/3324-peanut-and-chile-salsa-salsa-machaIt seems to differ from what I had at Menudería Tere in Pátzcuaro yesterday only in that it doesn't have sesame seeds. Note also that the chiles are neither seeded nor soaked. I will try this soon. |
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Post by Don Cuevas on Aug 21, 2010 10:19:59 GMT
I whipped up a quick batch and learned the following.
The Michoacán version has the chiles well toasted, nearly blackened. Sesame seed is optional. The paste is finely ground. There is a distinctly smokey taste in that which I had at Menudería Tere's. It may come from toasting the ciles on a comal over a wood or charcoal fire.
It was difficult at first to grind the toasted chiles in a food processor, but it eventually got done. I added 1 teaspoon coarse sea salt to the chiles.
The toasted peanuts and sesame seeds went in with the garlic.
I slowly fried the mixture back in the same skillet in which everything was toasted, at least 4 minutes, stirring frequently.
IMO, it's a waste to use olive oil in this. I used corn oil.
My salsa macha is much lighter in color than Tere's, and coarser in texture as well.
It tastes o.k., but not as distinctive as Tere's.
It may be that the only way to make this well is to use a comal (flat stovetop griddle) and a molcajete (mortar of volcanic stone.) and mano (stone pestle.)
I now want to get her recipe, and if it all possible, watch her make it. However, the latter scenario seems unlikely.
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Post by bixaorellana on Aug 21, 2010 16:33:06 GMT
This was amazing to me because I had been planning to ask you if you knew the La Consentida brand of salsa macha. However, never did I make the connection with the salsa you mentioned in On the Menu -- that with those ingredients it would be a version of salsa macha. So ~~ great! This is the product to which I'm addicted. They also make a version called salsa macha with peanuts, which I've never seen for sale. This particular stuff is only available at Bodega Aurrera. I've never seen any other brand of salsa macha anywhere in Oaxaca, nor have I encountered any homemade version. The side of the jar says: vegetable oil, dried serrano chiles, garlic, pumpkin seeds. I wonder what would happen if you gently heated the roasted dried chiles in the oil before grinding, then put all the ingredients together into a blender or food processor. The chiles would be softer and there would be more stuff for the blades to grab. |
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Post by hwinpp on Sept 1, 2010 6:51:51 GMT
Hope nobody minds my threadjack, whaddya think of this salsa brand? And the salsa itself? Worth trying? I'm planning on ordering a glass of the chipotle and one of the habanero salsa but won't if it's just spicy tomato sauce...  They had a programme of the company chef on MSNBC and it looked good. |
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Post by Deleted on Sept 1, 2010 12:43:46 GMT
The French have not really joined the salsa club yet, although a couple of brands are available. They are not even at the stage of proposing mild-medium-spicy yet. One size fits all (except it doesn't!).
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Post by bixaorellana on Sept 1, 2010 16:21:26 GMT
Oh, order them, HW! Habanero chiles have a really distinct flavor. They're sort of fruity, with that intriguing back-of-the-nose note that makes some flavors so compelling. They're insanely hot, but addictive.
The smokiness of chipotle is something that's not only delicious, it's really useful in adding a burst of interest as an ingredient or at the table. Chipotle salsas tend to be a little sweet but tangy, as they're usually in a tomato base.
I predict you'll come to think of both of these as essential additions to your pantry.
Hey ~~ where is Don Cuevas with our salsa macha recipe?!
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Post by cristina on Sept 1, 2010 20:12:11 GMT
HW, the Frontera brand of salsas was developed by Rick Bayless, a most excellent chef IMO. I think you will be pleased with those salsas.
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Post by bixaorellana on Sept 1, 2010 21:20:06 GMT
Thanks for that, Cristina. I didn't know that Rick Bayless was associated with La Frontera.
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Post by hwinpp on Sept 2, 2010 9:45:10 GMT
Ok, will do it... next time... I took so long to decide my friend has already returned  But no worries, he'll be going again before Christmas and he knows the brand! |
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Post by bixaorellana on Sept 2, 2010 19:59:30 GMT
While looking for something else, I found this recipe for a peanut salsa. I really take exception to the substitution of some chili powder for the de arbol chiles. Chili powder is already seasoned and might make the salsa taste more like chili than one would wish. Why didn't the author specify whole cayenne chiles, which are almost indistinguishable from de arbol, and certainly easier to find? It's not salsa macha, because of the tomatoes, but does seem a salsa that could be useful. click pic for recipe |
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Post by bixaorellana on Jan 14, 2011 0:32:43 GMT
Breaking news ............... Today I had lunch at a slightly upscale restaurant with a typically Oaxaqueño menu. My companion had sopa azteca and I had the sopa de frijol. These are pretty plain soups, even with all the garnishes, so we asked for some salsa. Oh lord! If it hadn't been so picante, I think I would have spooned all of it directly into my mouth. I asked the waiter if it was salsa macha, as it looked like it and was oily. He said no, that it was made with guajillo chiles that were first toasted, then simmered in olive oil (!), then blenderized with the oil. I haven't tried it yet, but wanted to pass it on immediately. If you don't live where you can get guajillos, you might try substituting chiles ancho (the ripened, dried form of poblano chiles). |
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