serves
8
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 ml olive oil
- 5 cloves garlic, sliced
- 1 eschalot, finely diced
- ⅔ cup pepitas
- 1 cup dried Mexican chillies - guajillo, ancho or chipotle (or a mix), destemmed, deseeded & cut into 2.5 cm pieces
- 1 tsp ground coriander (optional; 1 tsp ground cumin and/or chipotle powder)
- 1 tsp salt
- 2 tsp apple cider vinegar
- 1 tbsp toasted sesame seeds
Cooling time: 10 minutes
Instructions
- In a large frypan, heat oil over medium heat. Add garlic, eschalot and pepitas, and stir until golden and fragrant, about 4 - 5 minutes.
- Turn the heat to low, add the dried chillies, stirring for 2 - 3 minutes. Remove from heat, stir in coriander and optional spices, if using. Set aside to cool for 10 minutes.
- Add salt and vinegar to the cooled mix and transfer a food processor. Pulse until well chopped, but not smooth. Some texture is good. Adjust spice and seasoning, add more as needed. Chipotle powder will add smoky heat.
- Transfer blitzed salsa macha to a jar and stir in toasted sesame seeds.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
