Pumpkin seed salsa macha
At Kiwilimón, we fell in love with this recipe for pumpkin seed salsa macha. It's spicy, crunchy, and very easy to make. Are you ready to try it?The best part of this salsa macha is that you can use it for a multitude of things: to add a spicy touch to chicken or hen broth or to accompany sopes, tlacoyos, golden tacos, and more.Did you know? Salsa macha originates from Orizaba, a city in Veracruz. It is characterized by being very spicy, as the árbol chili is ground and mixed with sesame seeds, but often pumpkin seeds, cranberries, nuts, and more are added. Have you tried them?Whether you use it for marinating, as a dressing, or simply to accompany your meals, this pumpkin seed salsa macha will add a lot of flavor to all your dishes. Immerse your plates in a world of flavor and tradition!Ancho chili salsa machaRed guacamoleAuthentic salsa macha
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
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- 1/4 cups sesame seeds
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- 6 morita chiles, seedless
- 2 cascabel chiles, seedless
- 1/2 cups cranberries
- coarse salt
- 1 cup pumpkin seeds
Preparation
15 mins
15 mins
Low
- Heat the oil in a pot over medium heat, add the sesame seeds, pumpkin seeds, and cranberries, and brown for 5 minutes, then remove from the oil. Incorporate the garlic, guajillo chilies, morita chili, and cascabel chili.
- Blend the garlic, chilies, oil, and salt.
- Add the chili mixture, sesame seeds, pumpkin seeds, and cranberries to a bowl. Store the pumpkin seed salsa macha in a glass jar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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