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Big Jar of Salsa Macha
Salsa Macha!

Salsa Macha–a most delicious thing to make any time. It’s perfect for your charcuterie boards, too.

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Hello, again, Dear Readers:

Apologies again for being later than I wanted, but I’ll explain myself shortly. It’s summer, and the living is easy (we hope.) As always, fall is coming, and certain people in the US population are anxiously awaiting the arrival of Pumpkin Spice Latte season. Heck, everything pumpkin spice–you know who you are.

If you just can’t wait, you can make that PSL at home with a recipe from Starbucks’ own website. Who would have thought it?

But remember–while y’all are sipping your hot PSLs, I’m still trying to enjoy my iced coffee and avoid heatstroke.

With all the rain we’ve had this year, I don’t think we’ve seen a day of 100F temps here. Houston, and most of Texas, has seen multiple 100F days.

This Year’s Gardening Attempts

We have not attempted to repeat last year’s gardening disaster.

I really haven’t mentioned the paint-bucket garden, but we’ve got basil and a few other things growing. I really need to plant the sprouted avocado seeds so they can grow into actual trees.

Avocado Trees in paint bucket

Just plant the seed into the dirt. . .and wait. No kidding, I’ve sprouted several but lost a couple.

Think of how many friends we’ll have when they find out we have avocados growing! Well, except for BF and his brother. Say “guacamole” and BF starts retching.

Two batches of pesto were the result of the last basil cut, and I’ll likely have that much when I cut this batch.

Basil in paint bucket

Think I have two cups here? (Yes, that’s an automotive jack behind it.)

I’ve also got two Anaheim chili pepper plants growing, and one has two medium-sized peppers on it.

Anaheim peppers growing in paint bucket

Darn bugs! I’ll get two if nothing else.

Unfortunately, the little peppers that began forming when the flowers dropped off became slug food, and so I may only have those two. We’ll see, since “cold weather” probably won’t start until at least October. And then there’s lettuce:

Lettuce growing in paint bucket

I need to turn this into a salad real soon

I’ve also bought some plants:

  • “Coolapeno” peppers, the heat-free jalapenos
  • Green onions, as always, but I need to add more to the pot
  • Orange bell peppers
  • Yellow tomatoes
  • Strawberries (the slugs have really decimated this one)
  • Mint (a plant that is overgrown in the bucket and we recently buzz-sawed with a hedge trimmer)
  • Parsley

And as always, sage:

Sage in paint bucket

I try to keep it around for fall dishes

Unfortunately, I didn’t plant them all right away, leading to more of BF’s smarty-pants comments about “science experiments.” I remind him that none of his previous female companions ever brought urban agriculture or other improvements into his house and his life.

Home Visit Nibbles

So a few weeks ago, our district leader OR decided she wanted to make the drive to do a home visit. It’s an SGI tradition of visiting members at home, particularly those who have recently begun practicing Buddhism and offering support. The leaders chant with the members and they discuss. . .whatever. In this case, it was the upcoming district meeting. And, I suppose OR wanted to get outta the house for a while.

Now, because of where I live, nearly everyone is an hour away. The closest members are J&B, who live in Albany, near Hammond. Basically, I’m practicing by myself out here, although most are a phone or Zoom call away. Since I’ve been practicing since 1986, though, I think I’ve got the hang of it. I don’t understand why they want to drive an hour–each way–to do a home visit, but I gave up protesting.

While we were chanting, BF showed up. But he quickly bugged off to the shop and left us alone to talk. He doesn’t mind the home visits, of course, but he does enjoy acting up when people are visiting me.

When someone does drive out here, I try to make sure I have some food and coffee to offer. I’ve baked some delicious treats from the first Babycakes book. I also have the second book but haven’t looked at it in a while. Maybe next time they come by I’ll make that Pineapple Upside-Down Cake on page 116 again.

On this particular day, since it was just OR, I told her I’d make a couple of those little keto chocolate cakes in the Instant Pot for her, and of course, coffee. OR is from Los Angeles, and is Hispanic herself–her parents came from Mexico years and years ago, and she has been in Mandeville since about 2006.  Knowing that I’m a fan of Mexican and Tex-Mex food, she decided to bring something special. Naturally, I didn’t think to take pictures.

Salsa Macha

So OR made a stop at The Fresh Market for a few things, including a box of little gluten-free nut crackers, a small tub of chicken salad, and a couple of slices of Swiss cheese. Why Swiss, I don’t know, I like it fine, and I just said “thank you.”

Along with these nibbles, she brought this:

Bottle of Salsa Macha

It was full when she brought it

Then she asked for a very small spoon, which I happened to have:

Cocktail spoon and regular spoon for Salsa Macha

The spoon on the left is a cocktail spoon, and the one on the right is a regular teaspoon from our flatware

Puzzled by her request, I went to the only one I knew I could put my hands on, in a box of Maldon Salt Flakes in the pantry. I have more of these tiny spoons, but I don’t know where they are.

We sit at the table and she explains:

  • Take a cracker
  • Fold a slice of cheese to make smaller pieces
  • Add a bit of cheese onto the cracker
  • Add a bit of chicken salad to the cracker on top of the cheese
  • Drip a bit of this incredible stuff on top of the cracker stack
  • Eat and enjoy

What the heck is this amazing thing you’ve brought here? OR responds, “It’s called Salsa Macha.

I have eaten it and become enlightened.

The Recipe

OR is a fan of Pati Jinich, host of Pati’s Mexican Table on PBS. I like to watch her when I can, her food looks delicious. Pati is actually from Mexico and is married to an American. They have three sons and live in Maryland. They have, however, lived in Texas.

Pati has three books, which will be going on my “wish list” soon. Her newest will be released in November, called Treasures of the Mexican Table: Classic Recipes, Local Secrets. Her most recent book graces OR’s kitchen, and all three will eventually grace mine.

This recipe is from a longer TV show segment on Cali-Baja Fish Tacos. You can see the whole segment here, and she starts making the Salsa Macha at about the 3:55 mark.

While the tacos look absolutely delicious, they are not gluten-free–she uses regular flour to batter the fish, and makes flour tortillas as well. Just thought I’d warn you.

OR said that since she made the salsa the first time, she carries around a jar of it and puts it on EVERYTHING. No wonder she has that glow of enlightenment.

I’m also writing about this recipe to piggyback on my last post on charcuterie boards. Because you can easily put this on any charcuterie board–just add a warning that it’s a bit spicy as well as contains peanuts. You don’t want an allergic person unknowingly ingesting it and having to go to the hospital.

If you do put this on your charcuterie board, I highly recommend putting the little cocktail spoons out for Salsa Macha. Because if you put a regular teaspoon out, someone will grab a large amount not realizing it should be consumed in small amounts. It does have enough of a bite from both the garlic and the chile peppers that a big tablespoon will overwhelm even the most tolerant of spice-lovers.

Making The Salsa Macha

Let me say at the outset that I am by no means an expert on Mexican and Tex-Mex food. I make no secret of the fact that it’s just one of my favorites. Living in Texas for 18 years, it’s all around, in the same way that red beans & rice, jambalaya, and gumbo are here. You know what I’d rather have, starting with the chips.

When most people hear the word “salsa,” it’s usually accompanied by the word “chips.” It’s either a freshly made tomato garnish, or it’s the kind out of a jar. Either one is good, especially if the chips are hot, fresh, and salty. However, this salsa is different.

Salsa Macha is cooked, and has no tomatoes. In fact, it has. . .peanuts. No kidding.

Ingredients for salsa macha

The Setup (part 1)

Of course, getting all the ingredients together was a challenge (I’ll tell you about that in a minute.) When I mentioned to OR that I was making some, she said she used a whole cup of peanuts, so I cracked open more before I made them.

Prep work involved a few other things, including peeling garlic and deseeding and deveining the dried chile peppers. That took a while:

Cut open dried chipotle pepper

Since it’s dried, they pretty much fall out.

By the time you get them all done and get to this point:

Cut chipotles in bowl

Ready to add

You’ve had a snootful of the pepper dust and have sneezed multiple times. Just cut the tops off, cut in half, or cut down one side, and the seeds are easy to remove.

The packet I got is actually 2.5 ounces, and the recipe calls for 2 ounces. Well. . .by the time you remove all those seeds, I’d say you got exactly 2 ounces.

I also measured out the sesame seeds, white vinegar, brown sugar (just for the first round, I think a sugar replacement like Swerve would work too), and salt for later.

Cooking

First: add 1.5 cups of olive oil to a pan:

Olive oil, 1.5 cups

It’s gonna be good!

And heat over medium heat:

Olive oil heating in pan

Once it’s heated, but not boiling, add the peanuts and the four cloves of garlic:

Garlic cloves and peanuts in hot olive oil

Like this; there are actually four cloves in the pan

Now, don’t walk away from it–you’re actually frying these ingredients:

Closeup of frying peanuts and garlic

Don’t let them cook too long

Pati says that peanuts are cooked long before you notice them, so that’s why it’s important to stay at the stove for this one.

Next, add the seeded and deveined dried chile peppers:

Adding chipotles into the pot

Right in there

Along with the sesame seeds:

Adding sesame seeds to the pot

Right in there

Cook a little longer until the chiles are toasted and done, about another 30 to 60 seconds, then take off the heat. (I just moved it to an unused burner.)

Pot and food processor work bowl

A safety tip is coming.

Grinding And Processing

Here’s where you should pull out that big food processor, you’ll need it.

Let me iterate here that this is HOT oil, and you’ll need to exercise great caution at this point. Hot oil burns badly, and nobody wants to check into the burn unit, ever. If you have small children or animals, shoo them out of the kitchen and away from the stove for their own safety.

Because I was using a cast-iron pot, I brought the food processor bowl to the stove and scooped it in a little at a time. Better safe than sorry, and I don’t want to get injured.

Scooping out of the pot

Just like this

I used a couple of tools to clear the pan:

Clearing out the pan

I got all of it out!

And dumped the last little bit into the work bowl.

After putting the bowl on the motor unit, I added the last ingredients:

Adding brown sugar to the food processor

Brown sugar

White vinegar:

Adding white vinegar to the workbowl

Right in, 3 tablespoons

And of course, kosher salt:

Adding kosher salt to the food processor

Just a teaspoon, but you can add more if you like.

Then hit the ignition:

Running food processor

Grind it up to a nice paste

What you get is this lovely and delicious thing that you won’t want to live without:

Salsa Macha finished

Delicious!

It makes a good bit, and so I filled one big jar and two small ones:

Jars of salsa macha

Into the fridge! (Store it in the fridge if you’re not using it immediately.)

When I clear out that jar on the right, I’m going to wash it well and return it to OR. BTW, those little Ball jars do come in handy for lots of things. Walmart, Amazon, and sometimes Tractor Supply has them.

Finding Ingredients

Raw peanuts are called “green boiling peanuts” here. Why? People boil them in salt and eat them like that. I can’t say they’re bad, but I never had them before I moved to this area.

Now you may be thinking, “Amy, how did you get that kind of thing in rural Louisiana?” Good question–I almost didn’t. That’s why this post is a bit later than I intended. I stayed up a little late last night to make it, too.

OR has access to not only a “Hispanic foods section” in the Mandeville Walmart, but there is also at least one “Mexican grocery store” in the area, too. I’ve been in that Walmart and seen it myself, bought masa harina and corn husks there for our chicken tamales I made once. But Mandeville is nearly an hour one way. Not a good option.

I went to our local Winn-Dixie and Walmart looking for the dried chiles, to no avail. I was on the phone doing a FaceTime call with OR looking for them, but they really don’t have that kind of thing here.

Then I remembered that there IS a Mexican grocery store nearby–in Hammond. So after being up since 6:00 am, and driving an hour from Franklinton to get home from work, BF took me to the little Mexican grocery in Hammond and then brought me home. Once back at the Casa de Rurale, BF went into hibernation for a while.

If you’re in an area where you can’t find these chiles, you can get them online at Fiesta Spices’ website. They have a whole section of their website just for dried chile peppers. Now that I think about it, Albertson’s in Hammond carries some of Fiesta’s spices, so maybe I’ll drop by there next time and see if they have the chiles, too. If not, everything is available online, thank heavens.

Will BF Eat It?

That’s always the question. I didn’t really make it for him, anyway. But he alternates between “I’ll try anything you make” to “I don’t think I’m gonna like it, I’d rather not try it.” Whatever. I’ll let you know.

If you eat this, you, too, will be come enlightened. I’m being silly when I say that, but that’s how good it is.

For my next blog post, I’ll tell you all about Hammond’s Tienda de comestibles, or little Mexican grocery store. We’ve recently seen folks speaking Spanish here, no English. Aside from the other considerations, it could mean more Hispanic foods may become available locally if the migration trend continues. Maybe it’s time for me to finally learn Spanish, even if I have to use DuoLingo. But for now, I can get some of these wonderful Mexican ingredients, along with ready-made chorizo, on the same trip as visiting Hobby Lobby, Rouse’s, and Target.

Until next time–Disfrutar! (Enjoy!)

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