{"id":12309,"date":"2025-09-17T15:56:15","date_gmt":"2025-09-17T15:56:15","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12309"},"modified":"2025-09-17T15:56:15","modified_gmt":"2025-09-17T15:56:15","slug":"joses-salsa-macha","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/09\/17\/joses-salsa-macha\/","title":{"rendered":"Jos\u00e9\u2019s Salsa Macha"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Ingredients<\/p>\n<ul>\n<li>2 large ancho peppers<\/li>\n<li>20 chile de \u00e1rbol peppers<\/li>\n<li>1\/2 cup peanuts and \u00bc cup peeled sunflower seeds<\/li>\n<li>8 garlic cloves<\/li>\n<li>1 tbsp sesame seeds<\/li>\n<li>2 cups olive oil<\/li>\n<li>\u00bd tbsp chicken bouillon<\/li>\n<li>\u00bd tbsp Mexican oregano<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Prep the chiles: Remove stems and seeds from all peppers. Chop into small pieces (\u00bc inch or smaller).<\/li>\n<li>Toast the base: In a medium pot, heat oil over medium-high. Add peanuts, seeds, garlic, and sesame seeds. Cook ~2minutes until garlic is golden and seeds are lightly toasted.<\/li>\n<li>Add chiles: Stir in chopped chiles. Cook until Chiles are toasted. Do not burned Chiles.Let cool for 10 minutes.<\/li>\n<li>Blend: Pulse in a blender or food processor until combined but still chunky\u2014don\u2019t over-process (add chicken bouillon and oregano)<\/li>\n<li>Serve or store: Spoon over your favorite dishes or refrigerate in a sealed jar.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 large ancho peppers 20 chile de \u00e1rbol peppers 1\/2 cup peanuts and \u00bc cup peeled sunflower seeds 8 garlic cloves 1 tbsp sesame seeds 2 cups olive oil \u00bd tbsp chicken bouillon \u00bd tbsp Mexican oregano &nbsp; Instructions Prep the chiles: Remove stems and seeds from all peppers. Chop into small pieces (\u00bc<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[277],"class_list":["post-12309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 2 large ancho peppers 20 chile de \u00e1rbol peppers 1\/2 cup peanuts and \u00bc cup peeled sunflower seeds 8 garlic cloves 1 tbsp sesame seeds 2 cups olive oil \u00bd tbsp chicken bouillon \u00bd tbsp Mexican oregano &nbsp; Instructions Prep the chiles: Remove stems and seeds from all peppers. Chop into small pieces (\u00bc","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12309"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12309\/revisions"}],"predecessor-version":[{"id":12310,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12309\/revisions\/12310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12309"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}