Salsa Macha

Salsa macha comes from the coast of Veracruz. It is an oily, shelf‑stable chile condiment meant for spooning over tacos, grilled meats, eggs, and beans. This version highlights smoky morita chiles, fiery chile de árbol, fruity extra‑virgin olive oil, and toasted peanuts for crunch; sesame seeds add extra nuttiness. The flavors deepen after a day or two. This is my absolute favorite salsa but it is very hot.

Yield: about 1½–2 cups | Keeps refrigerated 3–4 weeks (oil must cover the solids)