My peanut macha is a wonderfully spiced chili oil, made with peanuts, sesame seeds, and 3 different kinds of smoked chilis. I use Ancho, Morita and Guajillo chiles which have medium heat and a fruity taste that is ampllified by the peanuts and other herbs.
Peanut Macha is a delicious partner for grilled squash, complementing the mild, tender vegetable. You could sprinkle queso fresco on top for a creamy finish.
Summer Squash with Peanut Macha
Description
This recipe is a great side dish to any BBQ, chicken, turkey or steak dinners.
Sofrito and Squash
Instructions
Instructions
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Preparation
Equipment:
2 bowls
skillet/grill/oven (broiler)
SOFRITO:
Finely chop the cilantro stems, setting aside 1/2 cup
Roughly chop the remaining leaves and any attached tender stems.
Heat 2 Tablespoons of olive oil in a skillet over medium-low heat.
Add the 1/2 Cup of the chopped cilantro stems, onion and garlic. Cook, stirring occasionally until the mixture is soft and the onion is translucent - about 7 minutes
Sprinkle 1/2 teaspoon of salt and transfer this sofrito to a small heat proof bowl and set aside.
SQUASH:
Preheat your grill to medium-high (or your oven to 400-450 degrees).
In a large bowl, toss the squash, black pepper and remaining 2 Tablespoons of olive oil and 1 remaining Tablespoon of salt.
Oil the grates and grill the squash covered, turning once until charred and crisp-tender. (3-4 minutes per side). If using your oven, you can broil on low to get both sides of the squash charred.
Return the squash to the bowl and toss in the sofrito. Season with salt to taste.
Transfer the squash to a warmed serving dish. Sprinkle with queso fresco and 1-2 Tablespoons of Peanut Macha.
Garnish with the reserved cilantro leaves and serve with additional Peanut Macha alongside.
