This recipe is for pecan salsa macha– probably my favorite condiment I've created in recent years and one of my most requested recipes from friends who have tried it at dinner parties.

I first came across salsa macha when I was living in Mexico, and it was something of a revelation. Nuts, seeds, garlic, and chiles are simmered in oil until they're golden-brown and crisp, and then pulsed together with vinegar, salt, and the occasional sweet element until they form a rough paste. It hits all the notes– savory, sweet, spicy, acidic, salty, crunchy, oily. It's addictive, versatile, and unlikely to last long in your fridge before it's used up. I recommend making a big batch and sharing some with friends.

This post is for subscribers only

Sign up now to read the post and get access to the full library of posts for subscribers only.

Sign up now Already have an account? Sign in