Recipe from Common Thread, Savannah, GA
Ingredients
Salsa Macha
- 1.8 kg TRULY® 100% Extra Virgin Olive Oil (approximately 8 cups)
- 75 g garlic cloves
- 200 g ancho chile, seeded and chopped
- 40 g morita chile, seeded and chopped
- 50 g peanuts
- 50 g pecans
- 200 g brown sugar
- 50 g red wine vinegar
- 50 g Sherry vinegar
- 75 g toasted sesame seeds
- kosher salt
Ají Amarillo Sauce
- 20 g garlic oil
- 350 g diced onions
- 10 g ground coriander
- 10 g ground sweet paprika
- 10 g ground hot paprika
- 100 g ají amarillo paste
- kosher salt
Chanm Chanm
- 2 cups peanuts, roasted
- 2 cups popcorn kernels, blackened
- 1⁄2 cup granulated sugar
- 1⁄4 cup toasted sesame seeds
- 1⁄2 stick cinnamon
Confit Sweet Potato
- 2 lb fingerling sweet potatoes
- 4 cups 51-49® Extra Virgin Olive Oil & Canola Oil Blend
- 1 head garlic
To Assemble and Serve Yield: 1 serving
- lime juice
- kosher salt
- Nasturtium flowers
Directions
For the Salsa Macha
In a pot over medium flame, heat TRULY® 100% Extra Virgin Olive Oil. Add garlic and fry until golden. Using a slotted spoon, remove garlic and reserve in a nonreactive container. Add chiles to the pan and cook for 7 minutes, or until fragrant. Transfer chiles to the container with garlic. Add nuts to pan and cook until fragrant and lightly toasted. Transfer toasted nuts and cooking oil to the container with garlic and chiles. Cover and let sit for 20 minutes at room temperature. Transfer mixture to a blender. Add sugar, vinegars, and 40 g of sesame seeds. Blend until just combined. Transfer mixture to a mixing bowl. Stir in remaining sesame seeds. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Ají Amarillo Sauce
In a pan over medium-high flame, heat oil. Add onions and sauté́ until soft and translucent. Add spices and cook for 3 minutes. Add ají amarillo paste and cook for an additional 2 minutes. Remove from heat and let cool. Transfer mixture to a blender and purée until smooth. Taste and adjust seasoning with salt. Transfer to a squeeze bottle and refrigerate.
For the Chanm Chanm
In a blender, combine all ingredients on high speed until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Confit Sweet Potato
Heat oven to 275°F. In a large Dutch oven, combine sweet potatoes, 51-49® Extra Virgin Olive Oil & Canola Oil Blend and garlic. Cover with parchment paper and aluminum foil. Cover with lid. Bake 50 minutes, or until the sweet potatoes are fork-tender. Strain, reserving sweet potatoes and cooking oil separately. Let cool. Once cooled, cut sweet potatoes into wedges, lengthwise. Set aside.
To Assemble and Serve
In a heavy bottomed pan over medium flame, heat reserved Confit Sweet Potato oil to 350°F. Add 4 pieces of Confit Sweet Potato and pan-fry for 5 minutes, or until the skins are crisped. Using a slotted spoon, transfer fried Confit Sweet Potato to a mixing bowl. Season with lime juice and salt. Arrange Confit Sweet Potatoes on a serving plate. Top with 3 spoonfuls of Salsa Macha. Dot plate with desired amount Ají Amarillo Sauce. Finish with a generous sprinkle Chanm Chanm. Garnish with nasturtium flowers.