Salsa Macha

Salsa macha may not be something you have heard of before, but trust me it is such an unusual and awesome salsa that it’s texture alone will have you wondering. Salsa macha is unlike your common red or green salsa that you may have come to know, and typically referred to as ‘macha’, the feminine version of ‘macho’, this one lives up to its name. It’s bold, unique, and strong in every way.

Salsa macha is a blend of chilies, oil, and nuts, and is just crazy out of this world. I’ve been stirring this up and drizzling over morning omelettes, and dipping warm tortillas in it. It reminds me of a red chili sauce I made a couple of years ago, but a bit different in terms of the chilies that are involved.

Salsa Macha Recipe
Salsa Macha Recipe

Let’s get started.

Ingredients:

  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • 1/2 cup of pecans
  • 1/4 cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt

Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.

Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.

During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.

How to make salsa macha
How to make salsa macha

Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.

Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

Salsa Macha
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • ½ cup of pecans
  • ¼ cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt
Instructions
  1. Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.
  2. Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
  3. During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.
  4. Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
  5. Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

 

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Barbecue Bacon Wrapped Onion Bomb

Onion bomb you ask? Yes, let me welcome you to an onion bomb. What the heck is it? Essentially an onion that is cored out, stuffed with a spiced ground meat, and well, you could stop there, or take it another step forward and wrap it in slices of bacon, and then smoke it. Yep, that’s an onion bomb, and one that is going to rock your world.

The onion bomb came out of the idea of stuffed peppers, a dish that I grew up eating.  I wanted to create something where maybe, just maybe, I could get my oldest to try. I knew he would devour the exterior bacon, and the interior meat, and my other would devour the onion, but maybe they would try the entire thing. I was correct on my assumptions, and no they did not eat everything together, but at least a dad tries, right?

Barbecue Bacon Onion Bomb Recipe
Barbecue Bacon Onion Bomb Recipe

You can do these on the grill, on your smoker, or in your oven. It’s up to you. I added them on the smoker for a bit of that great smoke flavor, but I’ll let you decide. Your overall goal is to have an internal temperature of 165.

Let’s get started.

Ingredients:

  • 1 large white onion, cored
  • ~ 1/2 lb ground chuck
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp Italian seasoning
  • Few dashes of Maggi (optional)
  • 4 slices of your favorite bacon
  • Your favorite barbecue sauce

Start by coring out most of the onion. You can do this carefully with a pairing knife, or if you have a jalapeno corer, use that as it works really well. Leave a couple of external layers in tact so it holds up well with the meat mixture.

Add the meat to a mixing bowl and add in the salt, pepper, Maggi, and Italian seasoning.

How to make an onion bomb.
How to make an onion bomb.

Mix well, and gently stuff into the onion. Wrap the slices of bacon around the onion, securing each piece with a toothpick. Place the onion on a baking sheet and place onto your smoker (or 325 oven or grill), and smoke for about 20 minutes. Once the smoke is cleared, cook over indirect heat until the bacon is crisp and your internal temperature is 165 degrees.

Brush on the barbecue sauce, and let it continue to cook until it is nice and sticky from the sauce. Brush with more sauce, then remove the toothpicks.

Barbecue Bacon Wrapped Onion Bomb
Barbecue Bacon Wrapped Onion Bomb

Using a serrated knife, slice it in half, or quarters, and get into it. I honestly have to save that when I served this, I left the room for only a couple of minutes, and sure enough it was almost completely devoured by my wife and kids.

You get a great smokey flavor, along with the great barbecue sauce, and no lie, the interior, along with the sweetness of the onion really make this a great dish to serve. I wish I had made another one to be quiet honest with you. If you are looking for something unusual to make, give this one a try. To me it was a real winner. Hope you enjoy!

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Garlic Dill Spiced Pickles

Let’s face it, it’s pickle season. Everywhere I turn it seems as though a jar of pickles are out, whether for snacking on, or as a side companion to a grilled burger, or better yet a bloody mary. For the last few weeks I have been making quick pickles, and I typically snack on one when I get home from work. The thing I love about making these quick pickles is that you can really make them however you want, and this past batch was really one inspired by a quick trip to my local farmer’s market. Kirby pickles were everywhere, and they caught my attention. I picked up a batch, along with some banana peppers, dill, and garlic, and hence where this pickle recipe came from.

Garlic Dill Spiced Pickles
Garlic Dill Spiced Pickles

Let’s get started.

Ingredients:

  • 6-8 kirby pickles, sliced in half, lengthwise
  • 1 whole banana pepper, chopped
  • 2 cloves of garlic, smashed
  • 1 cup of fresh dill, roughly chopped
  • 3 cups of vinegar
  • 2 cups of sugar
  • 1 cup of water
  • 1 tsp salt

Start by adding the vinegar, sugar, salt, and water to a sauce pan. Bring to a boil, then remove from the stove, and let the pickling liquid cool. As it cools, toss in the dill, garlic, and banana peppers.

To a large mason jar, add in the halved kirby pickles. pour in all of the pickling mixture to cover the pickles, and cover with the lid.

Garlic Dill Pickles
Garlic Dill Pickles

Let these sit for a couple of days to let all of the flavors meld, then dig into them as you would any other pickle. These things are great. You get a bit of the dill, the garlic, and a subtle heat from the peppers. A perfect use farmers market ingredients, and a super simple recipe to boot. Hope you enjoy!

Garlic Dill Spiced Pickles
Author: 
Recipe type: Pickles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6-8 kirby pickles, sliced in half, lengthwise
  • 1 whole banana pepper, chopped
  • 2 cloves of garlic, smashed
  • 1 cup of fresh dill, roughly chopped
  • 3 cups of vinegar
  • 2 cups of sugar
  • 1 cup of water
  • 1 tsp salt
Instructions
  1. Start by adding the vinegar, sugar, salt, and water to a sauce pan. Bring to a boil, then remove from the stove, and let the pickling liquid cool. As it cools, toss in the dill, garlic, and banana peppers.
  2. To a large mason jar, add in the halved kirby pickles. pour in all of the pickling mixture to cover the pickles, and cover with the lid.
  3. Let these sit for a couple of days to let all of the flavors meld, then dig into them as you would any other pickle.

 

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Zucchini Baba Ghanoush

I don’t know if I have stated this before, but this is probably my favorite time of year. I say this only for the fact that I am able to walk out into my backyard and pick a variety of vegetables, and fruit, only to be served fresh that day. Right now my tomatoes are doing so well (and they are really, really good), and I am up to my ears with zucchini. No lie. I’ve used probably about four of them already, and have six of them on my counter. I’ve been doing everything from a simple saute, to this creation, the zucchini baba ghanoush.

Zucchini Baba Ghanoush Recipe
Zucchini Baba Ghanoush Recipe

If you have never had baba ghanoush, well I think it is a must try. My wife and I love it and not only is it healthy for you, but it also makes for a great snack, or even smear onto a sandwich. With that said, I figured I would try the same approach as I would with an eggplant, but using a zucchini and see how it would turn out. The result was nothing short of amazing.

Let’s get started.

Ingredients:

  • 1 large green zucchini, skin on
  • 3 cloves of garlic, minced
  • 4 tbsp tahini paste
  • 1 tsp salt, to taste
  • 1 lemon, juiced
  • 1/3 cup of olive oil

Start by heating your grill. If you have charcoal, go with that direction as the smokiness infuses into the zucchini.

Turn the zucchini about every 15 minutes, and cook over direct heat until the skin is completely charred.

How to make Zucchini Baba Ghanoush
How to make Zucchini Baba Ghanoush

Once the zucchini is completely charred, and softened, remove it onto a plate and let it cool. Once it cools, carefully remove the outer skin.

Using a fork, gently mash the zucchini to remove any excess water. Trust me, these things are juicy, and you do not want a watery zucchini baba ghanoush.

Strain the liquid, and then add the tahini paste, garlic, lemon juice, salt, and olive oil. Mash well with a fork to get your desired texture. I like mine a bit smooth with subtle chunks of some of the zucchini.

Zucchini Baba Ghanoush Recipe
Zucchini Baba Ghanoush Recipe

Again, the end result is something that is super addicting, and a perfect snack. My wife and I couldn’t get enough of it, and we actually had to walk away from it as it was that good. If you are looking for something to make with your abundance of zucchini, give this one a try. It’s totally worth it. Hope you enjoy!

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