Salsa macha from Nopalito: A Mexican Kitchen (page 218) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quesadillas with Brussels sprouts and cascabel chili oil (Quesadillas con repollo de Bruselas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on May 06, 2024

    This salsa was burn-your-face-off hot. I love spicy food, but I would recommend using 1/2 the number of chiles for this amount of salsa. This was an interesting salsa that reminded me a lot of mole.

  • SheilaS on April 12, 2018

    This salsa is really flavorful - like a spicy nut butter! Putting 12 chiles de árbol in 3/4 cup of salsa is going to be hot. If you are concerned about the spice level, go ahead and roast and soak all the chiles but reserve some of of the de árbol chiles and add them to taste once you get the chiles and sunflower seeds puréed.

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