SPICY SAUCE WITH ÁRBOL PEPPER AND OIL, AND FRESH SERRANO SAUCE
This is a very hot sauce. Hence the name Salsa Macha. I have tried 2 different versions of the same name, one in the State of Veracruz, where it is made using dried chipotle peppers and occasionally with the addition of peanuts.
When in a hurry and in need of a hot salsa great for grilled meats or just to spicy up your dish this is a quick fix.
More than a recipe this is just a procedure
Grab some 6 or 8 Serrano Peppers chopped.
1/2cupof chopped cilantro
2small garlic cloves
Salt to taste
With the help of your kitchen scissors cut off the stems and remove the seeds from the peppers.
Heat the oil at a medium heat in a large skillet.
Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the amount of peppers toast the peppers in batches.
Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
Process for a few seconds just to crush the peppers and place in a glass jar. Add some of the leftover oil to cover the mixture and it is ready to eat. It taste better the next day and the good part is that you can make as much as you want since it last a long time in the fridge.
Green Salsa Macha
Place all ingredients in your blender, process until smooth and you are done. Add 1 or 2 tablespoons of water in case it needs more.
Yes, Just one step. And you have a fresh spicy salsa that will last a couple of days in an airtight container in your fridge.