Salsa Verde Macha
A vibrant and fiery green salsa macha, featuring charred serrano chiles, garlic, and onion blended into a textured paste. This versatile condiment offers a delicious kick, with optional avocado and olive oil for added richness.
Ingredients
- •8 pieces Serrano chiles (stems removed)
- •1/2 piece White onion (roughly chopped)
- •3 pieces Garlic cloves (peeled)
- •2 tbsp Vegetable oil
- •to taste to taste Salt
- •1/2 piece Avocado (optional, diced)
- •1 tbsp Olive oil (optional)
- •1 tsp Lime juice (optional)
Instructions
- 1.
Heat the vegetable oil in a medium skillet over medium heat. Add the serrano chiles, chopped white onion, and peeled garlic cloves.
Time: 2 min - 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.
Time: 8 min - 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.
Time: 3 min - 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.
Time: 2 min - 5.
Serve your Salsa Verde Macha immediately with tacos, quesadillas, grilled meats, or as a dip with tortilla chips. Enjoy!
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.
Recipe from TheCookbook.ai
Created by chayisai1