Hibiscus Salsa Macha

3.86 de 7 votos

Hibiscus Salsa Macha

Get ready to elevate your dishes with Hibiscus Salsa Macha—an unforgettable, vibrant condiment blending hibiscus flowers, chiles, toasted seeds, and spices. This salsa brings layers of flavor and a hint of heat, perfect as a dip, marinade, or sauce that adds a unique twist to any recipe.

cups

Calories: 265kcal

Ingredientes

5 chiles de Arbol
5 chiles guajillo
1 ¼ vegetable oil
3 garlic cloves
½ cup hibiscus flower hydrated
½ cup sesame seeds raw
¾ cup pumpkin seeds
1 teaspoon piloncillo
2 teaspoons kosher salt

Elaboración paso a paso

Start by cleaning your dried chiles by removing the stems and seeds.
Begin by toasting the sesame seeds in a dry skillet over medium heat for about a minute on each side until they become fragrant. Be careful not to burn them. Remove the chiles from the skillet and place them in a bowl or jar.
Repeat with the pumpkin seeds, and hibiscus. If the hibiscus flowers are whole, pulse them in the food processor (affiliate link) to chop them up. When done, put it in the jar or bowl with the toasted seeds.
Add one cup of vegetable oil to the pan, heat until it ripples, add the garlic, and deep fry until golden. Remove and set aside. Add the dried chiles and fry until they begin to turn a darker color; remove and set aside. Let the oil cool down for a bit.
Combine the chiles, garlic, 1/4 cup oil, and salt in a blender or food processor (affiliate link). Blend until smooth. Pour this mix into the jar with the hibiscus and seeds, and add the oil to the pan.
Taste the sauce and adjust the seasonings as needed.

Notas

You can adjust the spiciness of the salsa by adding more or less dried chiles, or you can substitute some of the chiles with milder varieties.

You can use the salsa macha immediately or transfer it to an airtight container and refrigerate it for up to a week.

Nutrition

Plato: salsa

Cocina: Mexican

Diet: Vegan

Keyword: chile seco, pepitas, salsa macha