The Art of Making Salsa continues with a versatile, spicy, garlicky, toasted, delicious and addictive salsa known as Salsa Macha. Unlike more popular mexican table salsas the base for this one is extra virgin olive oil, which doubles as a natural preservative and will make it shelf stable for up to one year. It can be added to soups, stews, tacos, quesadillas, burritos, nachos, tofu scramble, potatoes anything and everything that you want to add an extra boost of flavor and spice to. Make a batch and see how quickly this will disappear.
- 50 grams or about 1 1/2 cups dried chiles de arbol
- 10 medium garlic cloves thinly sliced
- 1 tsp kosher salt
- 1 cup extra virgin olive oil
Step 1 – heat 1/3 cup of the olive oil in a medium size pan and add the sliced garlic cloves, stir fry until the garlic is golden brown; being careful not to burn the garlic as this will result in a bitter taste to the finished product, when done transfer to a glass bowl with a slotted spoon.
Step 2 – using the same oil you fried the garlic in add the dried chiles de arbol and stir constantly to toast them, being extra careful not to burn them as this will result in a bitter final result; once they are done transfer them the glass bowl with the garlic along with the oil they were fried in; allow this mixture to cool before placing in blender.
Step 3 – add the remaing cold 1/2 cup olive oil to a blender, add the chiles, garlic and oil along with 2 tsp salt, pulse to break the chiles and garlic up but do not completely puree this salsa; pour your finished salsa into a glass jar, seal and store at room temperature; separation is natural, when ready to use simply mix the salsa up and drizzle onto all your vegan food that needs that extra something. Enjoy!