Page 6 - ClubLife Weekly 110422

CHEF'S CORNER

S A L S A M A C H A

Ingredients

Yields 2 Cups

1 ounce guajillo chile

1 ounce ancho chile
1 ½ ounces peanut
1 tablespoon sesame seeds
4 garlic cloves, halved
2 cups olive oil

1 tablespoon cider vinegar
1 teaspoon salt
½ teaspoon dried oregano

Directions

1. Stem the chiles, then break or cut them open and
scrape/brush/let fall out most of the seeds; cut into Notes
1/4-inch pieces.
2. In a saucepan, combine the nuts, sesame seeds, garlic

and oil.
3. Set over medium-high heat and cook until garlic and
sesame seeds are golden, about 5 minutes.
4. Remove from the heat and stir in the chiles.
5. Let cool five minutes.
6. Add in the vinegar and salt. Stir to dissolve.
7. Then add in the oregano.
8. When the mixture has cooled to room temperature,
pour it into a blender or food processor and pulse until
everything is finely chopped—but not pureed.
9. Pour into a jar and store in the refrigerator for up to
two weeks.

Executive Chef

Harold Ramos