If you read about original Salsa Macha, you’ll see that there is a reason for its name. Salsa Macha comes from Veracruz region that features extremely hot chile peppers comapeños available only locally. It’s a truly fiery condiment. When this salsa is made in other regions of Mexico, comapeños are replaced with other hot peppers (e.g., arbol). I admired this condiment not so much for its heat, but for the bold and intense flavors. To adjust it for my palate, I combine my favorite dry and fresh red chile peppers, which are fruity and smokey, but pretty mild.
There is no Japanese cooking class I teach or tasting event I host without mentioning Asahi Imports store. Besides having the best selection of sake and Japanese beer in Austin, they now make really good fresh snacks in store. Every time I shop there, I treat myself with their onigiri, and they are always amazing. Last time I’ve got onigiri with miso-braised shishito — to die for! Today I’ve made my own at home using the recipe below.
This recipe is based on Crystal Rye Malt by Simpsons and rye sourdough starter. Flavor complexity of this drink is somewhat in the middle between kvass made of regular rye bread and special kvass bread. Filtering the extract is a bit challenging, but other than that the recipe is pretty simple and straightforward. Since crystal rye malt is non-diastatic, we need to add sugar to the extract. This batch was the least active of all I’ve made so far.
This kvass recipe is based on Kvass Bread and homemade rye sourdough starter.
every passionate cook insists on developing their own, perfect to their taste recipe. Where all these marinade variations come from? What was at the beginning? Now that we know about basic adobo, let’s compare ingredients, shall we?