Cashew AND Chile DE Árbol Salsa Macha
- 10m Prep Time
- 6m Cook Time
- 16m Ready In
A versatile, spicy condiment made with toasted cashews and chiles, brightened with citrus and herbs. Keeps well in the refrigerator for up to a week.
Ingredients
- 3 tbsp coconut oil
- 1/4 cup roasted unsalted cashews
- 6 dried árbol chile peppers stemmed
- 1 ancho chile pepper stemmed
- 1/4 tsp dried Mexican oregano
- 3 whole allspice berries
- 6 cloves garlic peeled
- 1 medium white onion peeled and diced
- 1 tsp freshly squeezed lime juice
- 1 tbsp freshly squeezed orange juice
- 1 tsp sea salt
- 1/4 cup red wine vinegar
- lime juice and zest
- 1 bunch fresh cilantro leaves only (about 2 cups), divided
- 1 bunch fresh flat-leaf parsley leaves only (about 2 cups), divided
- 4 large cloves garlic
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp red pepper flakes
- 0.5 bunch fresh oregano leaves only (about ½ cup)
- 0.5 bunch fresh mint leaves only (about ½ cup)
- 1 cup extra-virgin olive oil or avocado oil
Nutrition (per serving, estimated)
Estimated based off 14 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2594 mg
- Iron: 37.6 mg
- Magnesium: 495 mg
- Phosphorus: 2360 mg
- Potassium: 8568 mg
- Zinc: 17.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp coconut oil
- 1/4 cup roasted unsalted cashews
- 1/4 tsp dried Mexican oregano
- 3 whole allspice berries
- 1 tsp freshly squeezed lime juice
- 1 tbsp freshly squeezed orange juice
- 1 tsp sea salt
- 1/4 cup red wine vinegar
- 4 large cloves garlic
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp red pepper flakes
- 1 cup extra-virgin olive oil or avocado oil
Prepare
- 6 dried árbol chile peppers, stemmed
- 1 ancho chile pepper, stemmed
- Peel 6 cloves garlic
- 1 medium white onion, peeled and diced
- lime, juice and zest
- 1 bunch fresh cilantro, leaves only (about 2 cups), divided
- 1 bunch fresh flat-leaf parsley, leaves only (about 2 cups), divided
- 0.5 bunch fresh oregano, leaves only (about ½ cup)
- 0.5 bunch fresh mint, leaves only (about ½ cup)
Let's Cook
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Step 1.
Heat the coconut oil in a medium sauté pan over medium heat. Add the cashews, árbol and ancho chile peppers, oregano, allspice, garlic, and onion. Cook, stirring frequently, until the onion is soft, about 5 to 6 minutes.
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Step 2.
Transfer the cooked mixture to a blender. Add the lime juice, orange juice, and salt. Pulse on medium speed until uniform but still slightly chunky, about 2 minutes.
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Step 3.
Store the salsa macha in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and stir before using, as it will have separated.
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Step 4.
In a food processor, combine the red wine vinegar, lime juice, lime zest, half of the cilantro, half of the parsley, garlic, salt, black pepper, and red pepper flakes. Process until smooth and uniform.
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Step 5.
Add the remaining cilantro and parsley, along with the oregano, mint, and olive oil. Pulse until all the herbs are coarsely chopped but not gritty; the sauce should be uniform in texture but slightly chunky.