Since spending a week at Rancho La Puerta this fall I can’t get enough of their Salsa Macha. Chef Reyna generously shared her recipe which revs up any simple meal with a earthy, slightly spicy, dark sauce. The richness comes from the addition of healthy fats of sesame seeds and olive oil.
Last night I served this salsa as a topping for white beans stewed in a bit of their cooking liquid along with sautéed kale, cabbage, leeks, onion and garlic. The combo was heavenly with a sprinkle of Parmesan …..and it took me all of 20-minutes tops with the pre-cooked beans (or simply use canned Cannellini).
I’ve also enjoyed the salsa with sweet potatoes roasted in large chucks then tossed hot with lots of spinach. The sauce is also great on any steamed or roasted vegetable side, or plain baked or grilled meat poultry of seafood. The ingredients are easily found in your grocer’s Ethnic Foods aisle.
Adapted from Chef Reyna, Rancho La Puerta
* If you want to make mild salsa remove most of the seeds or you can substitute árbol chiles with guajillo chiles, or additional ancho chiles.
Bonus: It keeps in the fridge for 2-weeks, but I bet it will not last that long!
Find it online: https://mintintegrativenutrition.com/rich-and-oh-so-flavorful/