“Salsa macha is an outlier among Mexican salsas,” Food editor Joe Yonan says. “It’s chock-full of chunky nuts and dried chile pieces that have all been gently simmered in a good amount of oil, making it more akin to Chinese chili crisp than to, say, a sharp tomato salsa.” And, yes, it is lovely on avocado toast, as recipe source Pati Jinich suggests. Get the recipe.
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