![]() We’ve taken that idea afield, and into autumn, by introducing salsa macha to the more flavorful meat of chukars and pickling some bright-orange, paper-thin slices of butternut squash. For instance, Chicago-area chef Paul Kahan, who shared his recipe with us, slathers it onto roasted chicken, which he pairs with quick-pickled zucchini for a sweet-hot summertime dish. ![]() Salsa macha is a thick, dark, nutty, oily, garlicky, chile-laced concoction that adds serious depth of flavor and intrigue to everything it graces.
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