Perfect to top pretty much everything you can think of.
Dried chili peppers and garlic are fried in oil to crisp them up and then combined with nuts and some vinegar to make a spicy oil with delightfully crispy bits. Nowadays, most folks use a blender to prepare this Mexican chili oil.
The word “macha” stems from the verb “machacar”, which means crushing or pounding – a reference to the fact that this salsa was originally prepared in a molcajete, a traditional basalt stone mortar and pestle. Likely originating in the province of Veracruz, salsa macha is the Mexican answer to Chinese chili crisp. You can read our disclosure information here– What is Salsa Macha (Mexican Chili Oil)?Įver had the feeling your tacos, chorizo scrambled eggs or quesadillas were missing a bit of… something? Crisp, depth, smokiness, heat? That’s probably because you didn’t top them with salsa macha! As an Amazon Associate, I also earn from qualifying purchases.
