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Mixed nut salsa macha

Salsa macha defies any preconception you may have about salsas. There are no tomatoes or tomatillos, no onion, no fresh chiles. What it has been nuts—tons of them. The chiles in the salsa are dried, and they are fried in oil rather than being toasted, simmered, or roasted as in other salsas. Combined with nutrient-packed pumpkin seeds that are popular in Mexican sweets, the result is toasty, nutty, a little bit spicy and sweet, with a chunky consistency and a satisfying crunch! 



  • 1 cup olive oil
  • 1/2 cup vegetable oil
  • 5 dried ancho chiles, stemmed and seeded and cut with scissors into small pieces
  • 4 to 5 dried chiles de árbol, stems removed (keep seeds), cut into small pieces
  • 6 garlic cloves, sliced
  • 1/3 cup raw unsalted walnuts
  • 1/3 cup raw unsalted pistachios
  • 1/3 cup raw unsalted pine nuts
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dark brown sugar or grated piloncillio, to taste
  • 2 teaspoons kosher salt, to taste
  • 1/3 cup hulled raw pumpkin seeds
  • 1/3 cup amaranth seeds


  1. Heat both oils in a medium skillet over medium heat. Add the chiles, garlic, and all the nuts and cook, stirring, until lightly toasted and fragrant, two to three minutes.
  2. Turn off the heat, add the vinegar, brown sugar, and salt, and mix. Stir in the pumpkin and amaranth seeds. Let the mixture sit for 10 to 15 minutes.
  3. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
  4. The salsa will keep, tightly covered, for at least a month in the refrigerator. Enjoy!

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