Salsa macha is Mexico’s answer to crisp chilli oil, and is made from dried chillies, garlic, nuts, spices, and oil. This fresh green version goes brilliantly with guacamole, and is perfect for spring and summer.
For the guacamole5 ripe avocados¼ white onion, diced1 fresh jalapeño chilli, finely chopped5-6 tbsp (20g) coriander leaves, chopped2 limes, juicedSea salt
For the salsa macha300ml neutral oil1 small bunch each parsley and coriander, picked½ white onion, sliced2 garlic cloves, peeled and minced2 fresh jalapeño chillies, sliced50g green pumpkin seeds50g white sesame seeds50g pistachios, shelled
Cut the avocados in half, remove the stones and scoop the flesh into a bowl. Add the onion, jalapeño, coriander and lime juice, and mix, gently mashing the avocado with a fork, but making sure to keep some chunky bits in there, rather than turning it to paste. Season with salt to taste, and set aside.
Heat 200ml oil in a deep-sided pan on a medium heat, fry the parsley and coriander leaves for a minute or so, until they go crisp, then use a slotted spoon to transfer to a bowl lined with kitchen towel, to drain. Add the rest of the oil to the pan, fry the onion, garlic and jalapeños until they soften, then add to the crisp leaves…