MACHA SAUCE.
+ INGREDIENTS FOR THE RECIPE.
h 1 cup olive oil or oil of choice.
– 1/2 cup dried chilies, this can be arbol chilies, pasilla chilies, guajillo chilies, etc.
– 4 cloves of garlic, peeled.
– 1/4 cup peanuts.
– 1/4 cup sesame seeds.
– 1/4 cup almonds.
– Salt to taste.
– 1 teaspoon apple cider vinegar.
+ PREPARATION METHODS.
– Remove the stem and seeds from the dried peppers.
– Peel the garlic cloves.
+ Cook the ingredients.
– Heat the oil in a large skillet over medium heat.
– Add the garlic cloves and fry until golden brown.
– Remove and set aside.
– Add the dried chiles to the hot oil and sauté briefly (about 30 seconds to 1 minute) until fragrant and lightly browned.
Remove and set aside.
– Add the peanuts and almonds (if using) to the same oil and fry until golden brown. – Remove and set aside.
– Add the sesame seeds to the pan and fry until golden brown, about 2 minutes.
– Remove and set aside.
– Add the chiles, garlic, peanuts, almonds (if using) and sesame seeds to a food processor or blender.
– Blend the ingredients until thick.
– It doesn’t have to be completely smooth, as salsa macha traditionally has a rustic texture.
– While the robot is running, slowly add the hot oil to emulsify the sauce.
– For a tart note, add apple cider vinegar if desired.
– Season the sauce with salt to taste.
– Mix well and adjust seasoning if needed.
– Allow the salsa macha to cool to room temperature before pouring into a clean glass jar.
– Keep cool.
– Salsa macha will keep for several weeks.
CHIMICHURRI SAUCE.
+ RECIPE INGREDIENTS.
– 1 cup finely chopped fresh parsley.
– 1/2 cup finely chopped fresh cilantro.
– 4 garlic cloves, finely minced.
– 1/2 glass extra virgin olive oil.
– 1/4 cup red wine vinegar.
– 1 tablespoon dried oregano.
– 1 teaspoon paprika.
– 1/2 teaspoon ground cumin.
– 1/2 teaspoon ground chili or chili flakes.
– Salt and pepper to taste.
+ PREPARATION METHODS
– Finely chop the parsley and cilantro if using.
– Peel and finely chop the garlic cloves.
+ Mix the ingredients.
– Place the parsley, cilantro (if using) and minced garlic in a large bowl.
– Add dried oregano, paprika, cumin and ground chili if you want a spicy touch.
– Add olive oil and red wine vinegar to the herb and spice mix.
– Season with salt and pepper to taste.
– Mix all ingredients together until well combined.
– Allow the chimichurri sauce to sit at room temperature for at least 30 minutes before using to allow the flavors to blend well.
– Chimichurri pairs ideally with grilled meats, especially beef, chicken and pork.
– It can also be used as a marinade to marinate meats before cooking.
-You can store the chimichurri sauce in an airtight container in the refrigerator for up to a week.
-If you plan to store it for a longer period of time, it’s best to add the vinegar just before using to preserve freshness.
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