Cranberry Salsa Macha
Rick Martinez
Test Kitchen-Approved
Photo by JULIA GARLAND. PROP STYLIST: MOLLY FITZSIMONS. FOOD STYLIST: ANNA BILLINGSKOG.
- Serves
- 2 cups
- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
Ingredients
- 1 1/2 cup vegetable oil
- 5 garlic cloves, peeled
- 3/4 cup raw pecans
- 8 (48 g/1.69 oz.) chiles guajillo, stemmed and seeded
- 3 chiles de árbol, stemmed (seeded for mild)
- 2 tablespoon raw white sesame seeds
- Kosher salt (Diamond Crystal)
- 2 dried bay leaves, crumbled into small pieces
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 cup dried cranberries, sweetened
Featured Video
This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Rick cooks through this recipe.
Directions
- Step 1
Heat 1 ½ cups oil, garlic and pecans in a large saucepan over medium until garlic is golden brown and oil is lightly bubbling, 6-8 minutes. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heat proof medium bowl. Still off the heat, toss chiles in hot oil until oil turns slightly reddish and chiles are very fragrant and brick red colored, 15-30 seconds. Use a slotted spoon to transfer chiles to garlic mixture and let cool 5 minutes. Add sesame seeds to hot oil and let sit until ready to use.
- Step 2
Purée garlic-chile mixture, 1 ½ teaspoons salt, bay leaves and oregano in a food processor until coarsely ground; with motor running, slowly drizzle in sesame oil mixture until all the oil has been added and chiles and nuts are finely chopped. Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the refrigerator.