Recipe: Salsa Macha
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Ingredients
- ¾ c. Nutritional Yeast
- 12 g. Kosher Salt
- 1 c. Famoso Pure Olive Oil
- 2 oz. Markon Ready-Set-Serve Peeled Garlic
- 2 oz. Blanched Raw Peanuts, chopped
- 14 g. Trade East Ground Chipotle Chile Pepper
- 14 g. Granulated Ancho Chile Pepper
- 10 g. Trade East Smoked Paprika
Recipe Preparation
- Add the chopped blanched peanuts, chipotle powder, ancho chile granules, smoked paprika, nutritional yeast and salt to a stainless steel mixing bowl.
- Heat the olive oil to 350°F in a 2 qt. saucepan.
- Add the garlic and fry until golden brown.
- Remove with a mesh skimmer and place in a small conical strainer.
- Bring the olive oil back up to 350°F and pour it over the peanut and spice mixture, stirring to incorporate.
- Cool the mixture at room temperature.
- Fold the fried garlic into the cooled peanut and spice mixture. Place in a glass jar with a fitted lid.
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