Salsa Verde Macha

• •8 pieces Serrano chiles (stems removed)
• •1 piece White onion (roughly chopped)
• •3 pieces Garlic cloves (peeled)
• •2 tbsp Vegetable oil
• •to taste Salt
• •1 piece Avocado (optional, diced)
• •1 tbsp Olive oil (optional)
• •1 tsp Lime juice (optional)

Instructions

1. 1

   Heat the vegetable oil in a medium skillet over medium heat. Add the serrano chiles, chopped white onion, and peeled garlic cloves.

2. 2

   Sauté the chiles, onion, and garlic, stirring occasionally, until they are softened and lightly browned/charred in spots. This process should take about 8-10 minutes. The chiles should be slightly blistered.

3. 3

   Carefully transfer the sautéed chiles, onion, and garlic to a blender or food processor. Add a pinch of salt. Blend until a thick, coarse paste forms. You might need to scrape down the sides of the blender a few times to ensure everything is incorporated.

4. 4

   For the optional additions: If desired, add the diced avocado, olive oil, and lime juice to the salsa. Pulse briefly in the blender until just combined, creating a slightly creamier, richer texture. Taste and adjust salt as needed.

5. 5

   Serve your Salsa Verde Macha immediately with tacos, quesadillas, grilled meats, or as a dip with tortilla chips. Enjoy!

Chef's Tips

• 💡For a milder salsa, remove some of the seeds and membranes from the serrano chiles before frying. For more heat, leave them all in!
• 💡Adjust the texture to your liking: blend longer for a smoother paste, or shorter for a chunkier salsa.
• 💡This salsa can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors may deepen over time.