salsa macha with katsuobushi & honey
an ancient Mexican sauce reimagined with Japanese flair
It’s been a minute—so I come with a bit of a surprise! This week you get a recipe & spoken audio from yours truly :) Give it a listen for added depth and humor or if you prefer, read the post per usual.
Now, there are sauces you reach for on certain occasions: tartar sauce for fried fish, hollandaise for eggs benedict, & then, there are sauces you want to coat everything in—then lick the bowl & your fingers clean.
No shame, we all been there.
In that category of condiments, you’ll now find this rendition of salsa macha—salsa macha with miel & katsuobushi.
Miel, Spanish for honey, adds a subtle sweetness to temper the heat salsa macha is well known for while katsuobushi, Japanese for bonito pieces, adds a lovely undertone of umami.
If you’re unfamiliar with katsuobushi, it is made from bonito or skipjack, a type of tuna, that is fermented, smoked & dried. It’s then shaved into fine flakes or thin layers. It’s salty, smoky & slightly fishy.
Fun fact: when it’s completely dried, it resembles stone & supposedly is the world’s hardest food.
It’s a staple in my house—yummy to eat as-is but a great flavor booster for sauces & broths. This is my current go-to brand but any premium quality option will do.
Outside of those unique additions, my salsa macha recipe is fairly traditional. You can always add more nuts, seeds (i.e. pepita, sunflower) or even fried tortilla bits for added texture.
BUT, the key to any good salsa macha is timing & temperature. Frying the chilies for too long or at too high of a heat will result in a burnt or bitter flavor. The same applies to frying the garlic, nuts & other goodies.
I have included pretty detailed instructions below but as my grandma would say “the lord blessed you with five senses.” Be mindful of the sizzle & crackle as you add the chilies, you want a ‘chill’ fry—we aren’t frying chicken here.
Be patient, catch a vibe. This recipe is a bit tedious but I promise you, it is worth it.
recipe!
salsa macha with katsuobushi & honey
10-12 servings (condiment) 20 mins prep | 10 mins cook time | 30 mins total time
ingredients
4 ancho peppers, stemmed, seeded & cut into large pieces
4 morita peppers, stemmed, seeded & cut into large pieces
8 guajillo chiles, stemmed, seeded & cut into large pieces
5 chiles de arbol, stemmed & cut into large pieces
4 large garlic cloves, finely chopped
1/3 c peanuts, roughly chopped
1 tbsp cacao nibs
2 1/2 c high heat oil
1 1/2 tbsp sesame seeds
1 1/4 tbsp apple cider vinegar
2 tbsp honey
1/4 c katsuobushi (bonito flakes)
1 1/2 tsp kosher salt
1 tsp msg
instructions
Heat oil in a large skillet over medium heat. Once oil reaches 325-330°F, add peppers, in small batches if necessary, to skillet. They should gently sizzle without smoking. Fry for 30 seconds, no more-no less, while stirring constantly. This will ensure the peppers don’t burn while crisping. Using a slotted spoon, remove peppers & add to a blender. Return oil to a temperature of 325-330°F over medium heat. Add peanuts, garlic, cacao nibs & sesame seeds to oil & immediately turn off heat. Stir constantly for the first minute. This method is less for frying & more for infusing flavor. Remove from heat, add bonito flakes & allow flavors to infuse into oil for 10 minutes.
Add to the blender along with the apple cider vinegar, honey, salt & msg. Pulse 4-6 times until slightly chunky but not pureed. Taste & season with additional salt to preference. Store in an airtight container in the fridge for 3 weeks (for optimal freshness).