We don’t have the kind of time to make a multi-chile salsa macha. The macha I make now is all fruity guajillos, all peanuts (bye almonds). There are still sesame seeds, garlic, and apple cider vinegar to keep things bright and barely spicy. The kicker in this salsa is adding dates, which turns it into a sweet and sour can’t-stop-eating macha.
I bring a case of dates every time I visit my parents back home. It’s reminiscent of the time when we lived in Mexicali where dates are abundant and sold the minute you’re waiting to cross from the U.S. border into Mexicali. The Cucapá, also known as Cocopah, and Cocopá, are the original inhabitants of that northern part of Mexico, stretching between the U.S. border near Calexico and the Sea of Cortez. Dates grow abundantly in this region, and they’re still an important part of the diet of the Cucapá along with tunas and pitayas (prickly pears), and cactus fruits such as biznaga (prickly cacti).
I love visiting Mexicali and the desert down Baja California Sur where you find dates everywhere, from salsas to bread, and cookies.
Pour some of this date salsa macha with quick-cooking udon. Toss with asparagus, green onions, and grapefruit segments for a burst of acidity.
It’s perfect for spring.
This recipe gets you a full mason jar's worth of leftover salsa macha for your next endeavor.
You’re welcome
XOXO
P.S. Music from Mexicali on this week’s recipe playlist.