Pineapple Salsa Macha

A sweet and spicy nutty sauce that's perfect for adding a burst of flavor to grilled meats, tacos, and even pizza! This salsa macha combines the richness of toasted nuts and seeds with the heat of chiles and the sweetness of pineapple, creating a versatile condiment you're sure to love.

1. Toast the Nuts and Seeds:
   • In a large dry pan over medium heat, toast the peanuts, cashews, pumpkin seeds, and sesame seeds until they are golden brown. Stir frequently to prevent burning. Remove from the pan and set aside.
2. Prepare the Chiles:
   • In the same pan, pour in the avocado oil and heat over medium heat.
   • Add the chiles de árbol, chile japones, and Morita peppers. Fry them until they start to puff up. Be cautious not to overcook them, as this will make the salsa bitter.
3. Incorporate the Pineapple:
   • Chop the dried pineapple into small pieces.
   • Turn off the heat and add the pineapple to the pan, letting it fry slightly in the residual heat.
4. Combine with the Nuts and Seeds:
   • Add the previously toasted nuts and seeds back into the pan with the chiles and pineapple.
   • Fry them all together for about 2 minutes, then remove half of the mixture and set aside.
5. Add Garlic and Onion:
   • To the remaining mixture in the pan, add the dried garlic and onion flakes. Fry for about 5 minutes, then remove from heat and let it cool down slightly.
6. Blend the Ingredients:
   • Transfer the contents of the pan to a food processor. Season with salt and blend until you reach your desired consistency.
   • Add the remaining nuts and seeds back into the food processor along with the fried crushed garlic for added texture and flavor. Pulse a few times to incorporate.
7. Finish and Store:
   • Pour the salsa macha into a jar or container with a lid. It's now ready to serve or store in the refrigerator.
     Prep Time: 15 minutes
     Cook Time: 10 minutes
     Total Time: 25 minutes
     Cooking Tips:

• Adjust the number of chiles to suit your preferred level of spiciness.
• Avocado oil is preferred for its high smoke point, but you can substitute it with vegetable or olive oil.
  Servings: Makes approximately 3 cups of salsa.
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  Sweet and Spicy Nutty Salsa Macha