Pecan Salsa Macha

Notes

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.