Pinto bean and salsa macha dip

Pinto bean and salsa macha dip

Salsa macha, a smoky Mexican chilli paste, is the star in this quick bean dip – perfect with salted tortilla chips and beers on the side
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat the oil in a pan over a low heat, then gently sizzle the onions for 6-7 mins, or until they turn soft and translucent.
  2. Step 2

    Add the garlic and cumin, warming through for 1 min, before adding the beans. Stir well, warming through the beans and coating them in the spices.
  3. Step 3

    Empty the mixture into a blender along with the soured cream, ¾ tsp of fine sea salt and a pinch of sugar. Whizz to a fine paste, adding a splash of water if needed to get a creamy consistency. Empty into a serving bowl.
  4. Step 4

    In another bowl, mix together the salsa macha, ginger, lime juice and zest, and coriander. Ripple the citrussy salsa mixture through the dip. Serve with corn tortilla chips and ice-cold beers.