Ingredients
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Salsa Macha
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1 cup extra-virgin Olive Oil
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¼ cup Almonds
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8 cloves Garlic
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1 tablespoon Sesame Seeds
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3 dried árbol Chiles
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2 dried Ancho Chiles
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2 dried Guajillo Chile
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1 tablespoon White Wine Vinegar
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1 teaspoon Sugar
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2 teaspoons Kosher Salt
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Pickled Summer Squash
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1 pound summer squash ( Zucchini
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1 small Red Onion
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2 tablespoons Kosher Salt
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1 cup Apple Cider Vinegar
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⅔ cup Sugar
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2 teaspoons whole Yellow Mustard Seeds
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1 teaspoon ground Turmeric
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1 teaspoon whole Black Peppercorns
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1 roasted Chicken
Directions
The inspiration, which is a sweet, hot, chunky, oily, black tar–like salsa made with all kinds of dried chiles and no tomato or tomatillos, actually comes from El Barco, a mariscos restaurant here in Chicago on Ashland Avenue that serves it with chips. Here, the salsa works really nicely with pickled summer squash because it’s more like a bread-and-butter-style pickle with that sweet-sour thing happening. The overall effect is a great warm-weather treatment for a whole roast bird.
Steps
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1
Done
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Make the SalsaIn a small pot, combine the oil, almonds, and garlic. Gently heat over medium-low heat until the oil bubbles and the garlic is toasted and golden brown, about 10 minutes. Decrease the heat to low and add the sesame seeds and chiles. |
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2
Done
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Cook for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature. Transfer the oil to a blender with the white wine vinegar or apple cider vinegar, sugar, and salt and blend until smooth. This will make more than you need for the recipe, but it’s delicious on almost anything—eggs, roasted vegetables, hummus—and will keep in the fridge for up to 5 days. |
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3
Done
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Make the Pickled SquashIn a large bowl, combine the squash, onion, salt, and enough ice water to cover the squash. Give everything a gentle toss and let the squash sit for 30 minutes. Drain the ice water and discard the ice. Set aside. |
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4
Done
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In a small pot, combine the apple cider vinegar, sugar, mustard seeds, turmeric, and peppercorns and bring to a boil over medium-high heat. Remove the pot from the heat and cool to room temperature. Pour the pickling liquid over the squash and let sit for 1 hour at room temperature or in the refrigerator for up to 5 days. |
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5
Done
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Put it Together and ServeCarve the chicken and transfer to a serving platter. Pour the salsa over the top, tuck in the squash on the side, and serve. |
