Food My Muse

Pistachio Salsa Macha
4 Crisp the Garlic: Heat the olive oil in a large skillet over low heat for 2 minutes. Add the sliced garlic and cook gently, stirring often, until very lightly golden. Do not let it brown. Use a slotted spoon to remove the garlic to a plate and reserve the oil in the pan.
6 Blend the Chiles and Peanuts: In a food processor, pulse the chile morita, chiles de arbol, and chiles guajillo until finely chopped. Add the pistachios and pulse briefly until coarse. Do not let the mixture turn into a paste.
7 Toast the Chile Mixture: Add the blended chile mixture to the reserved oil along with the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2-3 minutes, stirring constantly, until fragrant, being careful not to burn it. Stir in the vinegar and tamari, then immediately turn off the heat.
11 Assemble: Finely chop the reserved garlic and stir it back into the mixture. Add enough olive oil to fully cover the solids, adjusting until the texture is spoonable but not thin.
Whipped Feta
1 Add the feta, cream cheese, honey, olive oil, and lemon zest to a food processor. Whip until completely smooth and creamy. Transfer to a piping bag or bowl.
Pita Bread
2 Fry the Pita: Add about ¾ to 1 inch of olive oil to a deep skillet and heat to 350°F. Fry the pita triangles in batches, turning once, until lightly golden on both sides, about 1 to 2 minutes per side. Remove and coat in za’atar to taste.
Assemble
3 Pipe or spoon the whipped feta onto the warm pita. Top with pistachio salsa macha, more crushed pistachios, chives, and a light drizzle of honey. Serve immediately.