Lobster Mushroom Salsa Macha

So how funny it was on my first trip in Mexico City and Oaxaca, Mexico to find that not only was it ubiquitous on every table as a free condiment, like soy sauce in a Japanese joint, but it was as varied as there were restaurants. No two cooks make it the same, and it is phenomenal every time.  Some people make it more oily, some thicker with more chilis, some thicker with more nuts and seeds. And the chilis! The number of chilis available in the market of Mexico City and Oaxaca are staggering. Very few of them are ever exported from where they are grown, dried and used.  Each has its own very distinct flavor and spice level; some are smoked, while others are dried to be pliable, while still others are dried crispy and used as powders.

As this recipe can use any number of chilis, the choice is yours on how to combine the various components.  In Salsa Macha, as long as you can apply it to tacos, soups, and any other assortment of foods (or just a spoon), all things are permissible.

Lobster mushroom, being a more meaty and toothsome fungus, works perfectly with the crunchy nuts and seeds that make this recipe so texturally appealing.  I have used both fresh, small-diced lobster mushrooms, and I have used dried and reconstituted lobster mushroom as well. Each add a different textural finish to the dish, and each is equally ravishing.

Ingredients

The Foundation1 cup oil, Olive Oil
4 T garlic cloves, minced
4 T sesame seeds, raw
.5 cup mushroom, lobster, diced very small (brunoise)

The Chilis3 oz chilis, mixed to your preference, seeded (or not for more spice) cut into ribbons and diced*
Salt, herbs and spices2 tsp vinegar, apple cider, sherry, chapagne, etc.
2 tsp salt, kosher
2 tsp dried herbs and/or spices, (mexican oregano, cumin, cinnamon, etc.)

Bring it Home.5 cups nuts like peanuts and/or pecans, walnuts, brazil nuts, etc.
InstructionsPan Roast the Garlic

1. Heat olive oil, minced garlic, diced mushrooms and sesame seeds in a small saucepan on the stove slowly, until the mixture is bubbling and releasing its water content.  The goal is to lightly fry the solid pieces, creating the roasted flavors that will be the foundation of this dish.  Do not burn.
2. When you have achieved the above step, remove pan from heat, and let cool for about 5 minutes before adding the diced chilis and let stand for 5-10 minutes. Do not worry about the relative size of the chilis at this point, all of it is going into the blender.

*Chilis are tricky. When fresh, the entirety of the spice is located in the seed and the pith, not in the fruit covering. When dried, however, the oils from the pith permeate the whole chili, but the seeds remain powerhouses of capsaicin, the chemical constituent of spice. If you are worried about spice level, definitely seed your chilies. But hey, some like it hot.

Add Acids, Herbs and Salt

1. Dissolve the salt in the vinegar.  Put the hot oil contents (now more cooled), herbs and spices and the salt/vinegar mixture together in the blender.
   
   

Create the Perfect Textures

1. Blend on LOW SPEED, slowly increasing the speed to achieve the desired consistency.  The goal is texture, not a smooth paste. I would prefer to use a cuisinart, but the oily mess sometimes leaks through the center and nobody wants to waste even the slightest salsa macha.
   
   
2. When you have reached the desired consistency, put the salsa in a bowl and stir in whole or broken pieces of nuts (or even more sesame seeds, preferably roasted for the second round)  into the mixture to achieve the final product.  I have eaten salsa macha with whole pecans and peanuts in it at times; sometimes the nuts are added BEFORE the blending to create more of a coarse nut-butter-esque quality.
3. Assuming you read through this before making it, you might want to double this recipe. It is literally delicious on everything.
   
   

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