This salsa verde macha recipe is truly unique; it’s fresh and has a vibrant green color, which comes from the use of fresh green chilies. It is crunchy, rich, and spicy. It is perfect.
What is salsa macha?
Salsa Macha is a Mexican condiment that’s rich, spicy, and often nutty. It’s traditionally made by frying dried chilies in oil along with ingredients like garlic, nuts, seeds, and sometimes additional seasonings.
Once everything is well-toasted and the flavors meld together, the mixture is usually ground to a coarse texture. It’s different from many other salsas, like the tomato-based ones you might be more familiar with, in that it’s more of an oil-based sauce.
the “Verde twist”
Salsa Macha is known for its signature deep red hue, usually achieved by using dried red chilies like árbol or pasilla. However, in this recipe, we’re breaking away from tradition to introduce a “Verde” twist, and here’s why it’s such a game-changer:
The Chilies: Jalapeño and Serrano. Instead of the standard dried red chilies, we’ll be using fresh green jalapeño and serrano peppers. These peppers are not only milder in heat compared to some dried chilies, but they also offer a bright, herbaceous flavor that’s unique to fresh green chilies.
Color Matters. The use of green chilies transforms the salsa’s color into a vibrant green, making it not just a treat for your taste buds but also a feast for your eyes. This splash of color can make any dish stand out, adding an extra layer of visual appeal to your culinary creations.
A Different Kind of Heat. Each type of chili brings its own character of heat and spiciness. While dried red chilies often have a deeper, smokier heat, fresh green chilies like jalapeño and serrano provide a more immediate, clean spiciness. This gives your Salsa Macha Verde a refreshing kick that’s different from its red counterpart.
Flavor Complexity. Fresh green chilies come with their own set of flavor notes, distinct from dried red chilies. You can expect a tangy, slightly sweet undertone that works wonderfully with the rich, nutty flavors of the peanuts and pumpkin seeds.
Ingredients List
- Jalapeño peppers
- Serrano peppers
- Scallions, white and green part
- Unsalted peanuts
- Pumpkin seeds (pepitas)
- Sesame seeds
- Olive oil or another neutral oil
- Garlic cloves
- Salt
- Optional: lime juice, cilantro, etc
How to make salsa macha verde
Wash the chiles and remove the stems. Put In a food processor (affiliate link) with the scallions and pulse until everything is chopped. Put in a glass or stainless steel bowl. Set aside. Peel and thinly slice the garlic, and set aside.
Place the peanuts and pumpkin seeds into the bowl of your food processor (affiliate link). Secure the lid and pulse the mixture two or three times, just enough to slightly chop the nuts and seeds without turning them into a paste. This will help to create a wonderful textural contrast in your Salsa Macha Verde.
In a frying pan, heat your choice of oil over medium heat until it starts to shimmer, indicating that it’s hot but not smoking. Add the garlic cloves and sauté them gently, keeping a close eye to ensure they don’t burn. As soon as the garlic begins to take on a light golden-brown hue, use a slotted spoon to remove it from the oil promptly. Carefully transfer the sautéed garlic to the bowl containing your chopped jalapeño and serrano chilies.
Carefully add the coarsely pulsed peanuts and pumpkin seeds to the hot oil remaining in the frying pan. Let them sizzle for about 30 seconds to a minute, just enough time to infuse the oil with their nutty aroma but not so long that they burn. Pour oil and nuts to the bowl with your chiles.
Now, sprinkle in the sesame seeds and season the mixture with salt. Stir everything together to distribute the ingredients evenly. Allow your Salsa Macha Verde to cool for a moment, letting all the flavors meld together before using or storing. If you wish, you can finish it with a squeeze of lime.
Tips and Tricks
Safety Tips for Handling Hot Peppers. Wear gloves when handling hot peppers like jalapeños and serranos to avoid skin irritation. Avoid touching your face, especially your eyes, during and after handling peppers.
Ideas for Adjusting the Spice Level. To make your salsa less spicy, remove the seeds and membranes from the peppers before using. For a spicier kick, you can add an extra jalapeño or even experiment with hotter varieties like habaneros.
Suggestions for Oil Types That Work Best. Neutral oils like canola or vegetable oil are commonly used, but you can also use olive oil for a more robust flavor. Avoid using strongly flavored oils like sesame or coconut oil as they may overpower the other flavors.
How Long the Salsa Will Keep and Storage Recommendations. Store the salsa in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions
- Drizzle over grilled vegetables like broccoli or cauliflower steak.
- Mix into rice or pasta dishes for added flavor.
- Use as a dip for chips or veggies.
- Works well with Mexican dishes like tacos, enchiladas, and burritos.
- Excellent as a condiment for grilled fish or vegetables.
- Spice up your vegan morning scrambled eggs or avocado toast.
Frequently Asked Questions
Can I Use Other Types of Nuts? Absolutely! Almonds (affiliate link) or cashews (affiliate link) could be a good substitute, although each nut will bring its own unique flavor profile to the salsa. Don’t be afraid to experiment and make this recipe your own. Switch out the nuts, play with the chili varieties, or add in new spices. The possibilities are endless!
How Do I Store Leftovers? If you have leftover salsa, store it in an airtight container in the refrigerator. Make sure to give it a good stir before using it again.
Can I Make This Salsa Less Spicy? Yes, you can! For milder salsa, remove the seeds and membranes from the peppers, or use milder green chilies like Anaheims.
Other salsa recipes
Salsa verde, an authentic recipe
Salsa verde, two ways
Enchilada sauce, the best sauce
Salsa molcajeteada
2-ingredient Mexican Salsa
Creamy avocado salsa verde
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Salsa Macha Verde
Equipment
- Food processor
- Glass Bowls
Ingredients
- 3 Jalapeño peppers
- 3 Serrano peppers
- 3 Scallions white and green part
- 1 cup Unsalted peanuts
- 1 cup Pumpkin seeds pepitas
- ¼ cup Sesame seeds
- 1 cup Olive oil or another neutral oil
- 5 Garlic cloves
- 2 teaspoon Salt
- lime juice optional
Instructions
- Wash the chiles and remove the stems. Put In a food processor with the scallions and pulse until everything is chopped. Put in a glass or stainless steel bowl. Set aside. Peel and thinly slice the garlic, and set aside.
- Place the peanuts and pumpkin seeds into the bowl of your food processor. Secure the lid and pulse the mixture two or three times, just enough to slightly chop the nuts and seeds without turning them into a paste. This will help to create a wonderful textural contrast in your Salsa Macha Verde.
- In a frying pan, heat your choice of oil over medium heat until it starts to shimmer, indicating that it's hot but not smoking. Add the garlic cloves and sauté them gently, keeping a close eye to ensure they don't burn. As soon as the garlic begins to take on a light golden-brown hue, use a slotted spoon to promptly remove it from the oil. Carefully transfer the sautéed garlic to the bowl containing your chopped jalapeño and serrano chilies.
- Carefully add the coarsely pulsed peanuts and pumpkin seeds to the hot oil remaining in the frying pan. Let them sizzle for about 30 seconds to a minute, just enough time to infuse the oil with their nutty aroma but not so long that they burn. Pour the oil, nuts and seeds to the bowl containing your chopped jalapeño and serrano chilies and sautéed garlic.
- Now, sprinkle in the sesame seeds and season the mixture with salt. Stir everything together to evenly distribute the ingredients. Allow your Salsa Macha Verde to cool for a moment, letting all the flavors meld together before using or storing. If you wish you can finish it with a squeeze of lime.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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