Cacao Nib Salsa Macha

Inspired by a cherry-nib salsa macha, this mango-nib chile oil is pretty darn delicious.

Always on the look-out for savory cacao recipes, I drooled over this cherry cacao nib macha salsa. Inspired by the fruity flavor combination, I made my own with tropical flare from mango and macadamia nuts.

Cacao nib salsa macha gives a spicy punch to rich chocolate deserts, like this macaduja (recipe in One Cacao Tree).

After perusing many online macha recipes, I chose to model this recipe on one that does not heat the oil. Instead, the ingredients are dry-toasted separately before mixing them into the oil. Use a mellow-flavored olive oil, avocado oil, or your favorite.

Ingredients:

• 1 cup (213 grams) olive oil (or avocado oil)

• 1/4 cup (60 grams) minced macadamia nuts

• 6 (30 grams) guajillo chile

• 2 (10 grams) chipotle chile

• 2 (10 grams) ancho chile

• 1/4 cup (30 grams) roasted cacao nibs

• 1.2 cup (60 grams) minced dried mango

Directions:

1. Pour the oil into a pint-sized Mason jar.

2. Toast the macadamia nuts on a dry pan on medium-low heat, stirring often, until browned and fragrant. Put the nuts in the jar.

3. Toast the chiles on a dry pan on medium heat until fragrant. Allow to cool and mince. Add to the jar.

4. Add the cacao nibs and mango to the jar. Mix well.

5. Store at room temperature a few days to allow the flavors to infuse into the oil.

Use this salsa as a dip for chips or vegetables. Drizzle over savory foods, like roasted vegetables or fish. For the adventurous, try over a brownie or a dark ganache.

News…

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