CHIPOTLE, PEANUT AND SESAME SEED SALSA
This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.
Provided by Kim Severson
Categories quick, dips and spreads, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
- Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
- Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
- Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams
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[email protected]This salsa is a keeper! It's so easy to make and it's always a hit with my family and friends.
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[email protected]I love the unique flavor of this salsa. It's a great way to spice up your favorite foods.
Leon Ahamed
[email protected]This salsa is a great way to add some flavor to your favorite Mexican dishes.
Kaitlin Maternaghan
[email protected]I'm not sure what I did wrong, but my salsa turned out really watery.
Aniyah Newsome
[email protected]This salsa is perfect for a party or potluck.
Mohammod Noyon
[email protected]I found this salsa to be a bit bland. I added some extra chipotle peppers and it was much better.
Mst Mim
[email protected]This salsa is a nice change of pace from the usual tomato-based salsas.
Deulaxmi kali
[email protected]I followed the recipe exactly and the salsa turned out great! I would definitely recommend it.
Pierrine Migheli
[email protected]This salsa is a bit too spicy for me, but my husband loves it.
Kylie Brooks
[email protected]I'm not a fan of peanuts, but I still enjoyed this salsa. The sesame seeds added a nice crunch.
Arelis and Sheddy Forever
[email protected]This salsa is a great way to use up leftover chipotle peppers.
Zahad Jutt
[email protected]I used this salsa as a marinade for chicken and it turned out amazing! The chicken was so moist and flavorful.
Ab mutalib Solangi
[email protected]This salsa is addictive! I could eat it with anything.
Jahvan Clarke
[email protected]I'm not a huge fan of spicy food, but this salsa was surprisingly mild. The peanut and sesame seeds added a nice sweetness that balanced out the heat.
Mdw sopon
[email protected]Love this salsa! It's a great way to add some spice and flavor to your favorite dishes.
Elijah Matson
[email protected]So easy to make and so flavorful! I've made it twice now and it's a keeper.
Leo Bakunda
[email protected]This salsa is a flavor explosion! The combination of chipotle, peanut, and sesame seeds is unique and delicious. I served it with grilled chicken and it was a hit!