Salsa macha

Put it on everything

Born from wanting to make something "new" and having an extensively stocked pantry filled with random things, I decided to finally make salsa macha. Boy am I glad I did. I feel like I may be late to the party, but hey, the beauty of discovery is, once you bring a thing into being, you can dive as deeply as you like and create your own unique magic. What do you desire from food? What about things-from-jars that can be generously and spontaneously dolloped, and deliver more *wow*? Do you crave more layers of savoriness? Something spicy for a little thrill? Heard of a chile pepper you’ve wanted to try out? Imagination is our only limitation.

Think of salsa macha as the Mexican cousin to current darling, chile crisp... Salsa macha is a silky, rich chile oil-based condiment, originally from Veracruz and Oaxaca, Mexico. It imparts a beguiling sweet-then savory-then wow-spicy hit to anything it touches. Salsa macha is not fiery in its spice (unless you want it to be). Its heat is there to bring a layered umami magic. Bonus: salsa macha is also vegan and stores for an extended length of time... but I promise you, it won't last that long. The batch I made has been with me less than a week, and I am adding it to everything.

Homemade whole wheat sourdough, buckeye beans & rice with winter radishes, escarole, fried egg: an often meal, made fabulous with salsa macha.