![]() Most recipes add some brown sugar, vinegar, and oregano at the end, which I like. I just let them have a brief swim in the hot oil when I use them. Thin-skinned chiles, like the chiles de arbol, can burn quickly. can make for a very delicious variation of this salsa, but again, they have different cooking times. Using different combinations of chiles, nuts, and seeds (sesame, pumpkin, etc). Add in the variables of pan size and shape and oil temperature, you risk burning at least one ingredient. Cooking them together, it's hard to get the timings right. This is the most fool-proof technique for making salsa macha-i.e., cooking the chiles, nuts, and garlic separately. I've lucked out for years using the "everything cooked-together" method from Rick Bayless and Pati Jinich, but today I was not so lucky and had to start over. I had to add heat as I removed all the seeds from the chillies and mine were not very hot. I would recommend the addition of a bit of honey and juice of half a lemon. Cooking the items separately is the way to go! You also have the advantage of controlling the heat of the oil depending on what's in the pan.
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