Salsa Macha is a popular sauce in Veracruz, Mexico, but it’s not the sort of salsa we want to eat with tortilla chips. It’s more of an accompaniment that you can—and will—want to add to everything.
Developed by chef Nacxitl Gaxiola in Veracruz's soul sister city, Brooklyn, New York, it’s made from slowly fried chipotle peppers, toasted peanuts and chili oil.
Start slowly, adding just a little bit to grilled fish or eggs or steak
or any dish or sauce you choose, and then add more to achieve your desired spicy quotient. Even the tamest tongues will be wowed.