Description
A rich dried chili condiment from Veracruz, salsa macha is a go-to baked yam topping for Bombera chef/owner Dominica Rice-Cisneros, who says, “The best chilies can be found at the Mexican grocery store nearest you.” Salsa macha is most often made with peanuts, but California’s almonds and olio nuovo are a perfect match. Serve as a side or light entrée with a bright, crunchy green salad dressed in lemon vinaigrette.
Ingredients
- 4 yams
- 3 tablespoons extra virgin olive oil for cooking
- 3 dried chili de arbol pods
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 cup olio nuovo or other new-harvest extra virgin olive oil for finishing
- 1/2 cup sliced almonds, toasted
- 1/2 cup pomegranate arils
Instructions
Preheat oven to 350°F and bake the yams for 40–50 minutes until soft to the touch.
To make the salsa macha: Heat the cooking olive oil in a sauté pan. Add chili pods and garlic and fry until slightly golden, about 3 minutes. Add to blender and blend on high speed for 30 seconds. Add salt and the new olive oil and continue to blend until smooth. Place toasted almonds in a bowl and pour the chili mixture from the blender over them. Stir to coat the almonds.
To serve: Cut baked yams in half lengthwise and place 2 halves each on 4 plates, cut side up. Top with the salsa macha and sprinkle with pomegranate arils.
- Category: Vegetable entree
