Salsa macha with chips [Chester Gerl] from Seattle Cooks: Signature Recipes from the City's Best Chefs and Bartenders (page 53) by Julien Perry

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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

  • Frogcake on August 23, 2019

    We thought this was very tasty. I was sceptical about using two cups of oil -one cup was more than adequate. And I felt the quarter cup of cider vinegar was great. I will definitely try using this on chicken or fish. I served the macha with good quality ancient grain tortilla chips. This is worth repeating!

  • mjes on September 06, 2018

    Exciting new cookbook ... well at least if you lived in Seattle for half a century, so I had to try something immediately. Salsa macha was selected based on time and ingredients. I was not familiar with a simple nuts(seed)/chili/garlic/vinegar salsa. It is very good ... but I can't help wondering if it wouldn't be even better with a different vinegar. Obviously, I'll have to repeat the recipe many times to check my theory out.

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