A Mexican Salsa which is made with dried chiles, peanuts, garlic, olive oil, apple cider vinegar and salt. This stuff is super addictive and really goes with almost everything! From Mexican food to Asian Food and perogies to Shepards Pie. Delicious with eggs and in sandwiches. Add a dollop in your soup. The list goes on... This is the original milder version.
All my beautiful Native American dried chiles in one jar. I love growing these rare and lesser known chiles from little Pueblos in New Mexico and Mexico. This year I tried some new ones such as Pasilla Apesa and Pasilla Oaxaca- they were gorgeous large brown chiles. I also smoked my own red jalapeños and grew some favourites from last year. All de-seeded by hand and carefully toasted to infuse the olive oil. The oil gets further flavoured by carefully browning garlic and then slowly roasting peanuts. After each item is toasted, the oil needs to be strained before moving onto the next to prevent any bits from sticking around and then burning.
The process of making Salsa Macha from seed to a delicious spicy and nutty Mexican chile oil is truly a labour of love!
Salsa Macha can be stored in a cupboard to keep the oil from solidifying. Just make sure that you keep a small amount of oil over chiles, adding more if necessary.
PICK UP FOR THIS IS SATURDAYS OR SUNDAYS AT THE FARM
Please book pick up on the BOOK APPOINTMENT PAGE
You will need to pick a time slot but you can come anytime that day.