4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
