chunky & herby salsa macha

a game-changing condiment you need asap

Have you ever had a sauce so good, you didn’t just double dip–you tripled dipped & licked your fingers clean?

Yeah, that’s salsa macha for me. It’s the Mexican cousin of chili crunch hailing from Veracruz, Mexico. The variations of this condiment are endless but most traditionally made with dried chilis, garlic, nuts, seeds & a high-heat neutral oil. 

All of the ingredients are roughly chopped creating a chunky end result that is full of texture & crunch. My version isn't traditional by any means; it focuses on simplicity & efficiency.

Typically, you would heat oil & slowly fry the ingredients, one by one or in small batches. My recipe mimics the preparation used in a speedy chili crunch where the oil is heated & poured over all of the ingredients.

I also include a hefty amount of cacao nibs, it’s not essential but adds a touch of earthy flavor, as well as fresh herbs. Exclude the herbs if you want a decent shelf life on your salsa macha. If stored in the refrigerator, it'll last for 3-4 weeks.

You could eat salsa macha with just about anything but I love serving it alongside dumplings for dipping or as a wing sauce. 

recipe!

chunky & herby salsa macha

10-12 servings (condiment) 15 mins prep | 15 mins total time

ingredients

• 4 chilies de arbol

• 3 anchos chilies

• 6 guajillo chilies

• 1 1/2 tbsp cacao nibs

• 12 cloves garlic, peeled & minced

• 1 tbsp pepitas, roughly chopped

• 1 tbsp sunflower seeds, roughly chopped

• 1/2 tbsp sesame seeds

• 1 1/2 tsp packed brown sugar

• 1 1/2 tsp mexican oregano

• 1 1/4 c grapeseed oil

• 2 tsp apple cider vinegar

• salt, to taste

• 1/2 c green onion, chopped

• 1/4 c cilantro, roughly chopped

instructions

remove stems & seeds from chilies de arbol, ancho & guajillo chilis. Discard stems & seeds.

chop or pulse peppers in a blender until broken down into small ~ 1/4-1/8 inch pieces. Add to a bowl, along with the cacao nibs, garlic, pepitas, sunflower seeds, sesame seeds & brown sugar. For an herbaceous punch of flavor, add green onions & cilantro; however this is not traditional. Set bowl of ingredients aside. Heat oil in a sauce pan over medium-high heat. Once hot, pour the oil over the ingredients. Whisk.

allow mixture to meld for 10 minutes. Stir in the vinegar, 1/2 tablespoon of salt & mexican oregano. Add additional salt to taste. If you prefer a less chunky salsa, add to a blender or food processor & pulse to your desired consistency.