Bay Area’s hottest condiment right now: inventive takes on spicy, crunchy salsa macha
Local chefs are going all out with the nutty salsa originally from Veracruz, Mexico
Local chefs are going all out with the nutty salsa originally from Veracruz, Mexico
A bottle of salsa macha can be a stunning sight: It has layers of bright red chile oil, crunchy bits of dried chiles, golden-hued sesame seeds and crunchy, toasted pepitas. Each spoonful emerges with multiple textures, serious heat and notes of smoke, raisin and garlic and this salsa style is becoming a go-to for Bay Area chefs and home cooks looking for an easy way to jazz up dishes.