Salsa macha has become my favorite salsa during this time of year. Since tomatoes are not in season I am obsessed with salsa macha because it is only made from sesame seeds, chilies, garlic, oil and vinegar. These are items I always have on hand. This salsa is originally from Veracruz which is also where my husband is from. We are both obsessed with this salsa. We enjoy it almost daily!
Salsa macha is amazing on a lot of things. I like it as a snack on toasted corn tortillas, eggs, vegetables and beans. But my husband is something else…. he put this on his stuffing during Christmas dinner. I wanted to gag. I love stuffing and I love salsa macha but I do not think they belong together. He actually does this with a lot of food and I just try to resist the urge to tell him to stop. After all it’s his food he can eat how he likes. Right?
I make this salsa with mostly morita chilies and a few arbol chilies. The morita chilies have a smoky sweet taste to them and the arbol chilies add extra spice.You can completely omit the arbol chilies if you like. The morita chilies will still provide a little bit of heat.
This is salsa is very easy to make. However it is very important that you don’t burn the chilies. If you do the salsa will end up with a bitter taste. You can use the flavored oil as a dip for crusty bread. I prefer to eat the bits at the bottom. Whichever way you choose to eat it, it is amazing!