Salsa Macha with Whipped Ricotta

“I really enjoy this recipe, salsa macha is one of my favorite sauces to make. I know the salsa hails from Mexico but when I toast the chiles, seeds and nuts the smell reminds me of all the wonderful flavors of living in Texas for over 20 years. Here is my take on the classic for a restaurant ready appetizer.” - Chef Tim Byres

Ingredients

For the Pork Rinds:

• 1 Bag Southern Recipe Small Batch pork rind pellets, ready to fry

• 2 qt. Frying oil

For the Salsa Macha:

• 2 Chiles, guajillo, dry

• 2 Chiles, ancho, dry

• 2 Chiles, pasilla, dry

• 1/2 cup Pumpkin seeds

• 1/4 cup Peanuts

• 4 cloves Garlic, minced

• 1 Tbsp. Sesame seeds

• 1 cup Olive oil

• 1 Tbsp. Sesame oil

• 1 tsp. Apple cider vinegar

• 1 Lemon, juiced

• 1/2 tsp. Oregano, Mexican, dried

• 1 tsp. Salt

• 4 Tbsp. Brown sugar, dark

For the Whipped Ricotta:

• 2 cups Ricotta cheese

• 2 Lemons, juiced

• 1 tsp. Salt

• Honey, drizzle

• 2 Tbsp. Chives or green onion, minced

Directions

For the Salsa Macha:

1. Remove stems and seeds from chiles. Toast in a hot cast iron skillet 1 minute, until smoky but not burned.

2. Reduce heat to medium-high. Toast pumpkin seeds, peanuts, and sesame seeds in dry pan.

3. Add olive oil, sesame oil, garlic, and oregano. Crumble in toasted chiles. Cook until garlic is golden.

4. Transfer to food processor. Blend until smooth. Season with brown sugar, lemon juice, vinegar, and salt. Set aside.

For the Whipped Ricotta:

5. In a stand mixer, combine ricotta, lemon juice, and salt. Whip with whisk attachment on high until light and smooth.

6. Drizzle with honey and stir in chives or green onion.

For the Pork Rinds:

7. Heat frying oil to 400°F. Drop in small handfuls of pork rind pellets. Fry until puffed, light, and crispy.

8. Remove and drain. Toss with mustard oil (optional) and seasoning, if desired.

To Serve:

9. Spread whipped ricotta in serving bowl. Top with 2 spoonfuls salsa macha. Garnish with honey and chives.

10. Place dip on platter. Surround with pork rinds. Serve immediately.