Salsa macha is one of my favorites so wanted to play around with an emulsion version. It came out pretty good.
Recipe:
1 Loose Cup Chile de Árbol
12 Chile California
2 Chile Ancho
2 Chile Morita
1/2 Cup Vegetable Oil
1 Bulb of Garlic, coarsely chopped
2 Cups Water
2 Tbsp Tahini
Juice of 1 Lime
1 Tsp White Vinegar
2 Tsp Salt
1/2 Tsp MSG
Bring water to a boil and reduce heat to a simmer. Clean and seed chiles. Heat oil over medium heat then add chiles stirring constantly about 1-2 minutes. Remove chiles from oil and into the simmering water. Add garlic to oil and fry until lightly browned then remove from heat.
Add chiles and garlic to blender reserving the oil and liquid. Slowly add liquid to blender until a uniform consistency is achieved. Add tahini, lime juice, vinegar, salt, and msg. Drizzle oil slowly into blender. Strain to remove any large bits.
by stupidtwin
3 Comments
Tahini? Fascinating. I’m a Macha novice, and I definitely need to try this.
Interesting idea! Looking at the photo I would have guessed it was a guajillo based sauce.
How does salsa macha work without the texture?
Why on earth would you blend a macha? The key idea in matcha is maintaining the integrity of the 5-10 ingredients in small bits. If you do this, it’s little different than a classic Mexican red sauce.