Just leave it to me, and I will spoil you.” When you’re grieving, those are soothing words, especially when they’re delivered by one of your closest friends – and she happens to be an expert at ...

The hot condiment on DC menus right now: salsa macha. The nutty, seedy chili oil originated in the port city of Veracruz, Mexico, but has gained “it” status lately thanks to a wave of ambitious new ...

Salsa macha is hot, in every sense of the word. With its roots in the Mexican state of Veracruz, this spicy, nutty, smoky and tangy condiment has been popping up at taquerias across the country for ...

Salsa macha is hot. Within the last five years, this fiery, oil-based salsa has grown from an obscure condiment to an in-demand item at Texas taquerias and restaurants. In Austin, Suerte executive ...

Mixing toasted dried chiles with fresh uncooked olive oil results in a salsa that’s more like a sambal or chile oil. While salsa macha often includes nuts, this version uses sesame seeds to impart a ...

FROM ARGENTINIAN chimichurri to Syrian muhammara, from Indonesian dabu-dabu to Portuguese piri-piri, the universe of condimentia is vast and varied. Condiments usually are side dishes, but sometimes ...

Last year in the food writing world, chili crisp was all the rage. It’s a fiery oil with crisp bits of chiles that has its origins in China. Its fans sluiced it on everything, including one ...

My father loves his salsa fresca. And he loves it super spicy. To this day, when he makes it, he does so in absurdly large quantities, just like he did when I was young and still living at home. I ...

A nut-and seed-rich Yurok salsa macha made by frying dried chiles, garlic, and seeds in oil, then blending with lime, maple, and salt for a smoky, spicy, textured condiment. Transfer the blended salsa ...