I am using ancho chiles, guajillos and chile de arbol peppers for this recipe, though you can use other dried chiles as well. Let's talk about how to make salsa macha, shall we? I recently made a chili crisp recipe with more traditional Asian ingredients, and salsa is macha is actually quite similar in appearance and preparation, though with quite a different flavor.
I offer a number of possible ingredient variations in the Recipe Notes and Tips section below. What's great about it is not just the flavor, but the crunchy element it offers, with it's dark sludge of crispy bits, a bit like a cross between a chili oil and a chili paste. Crushed peanuts are traditional, though some recipes call for other nuts and even seeds. You'll find variations of them all over Mexico in terms of ingredients and cooking method, varying from region to region and cook to cook. It's slightly spicy, nutty salsa, with a touch of tanginess, used more as a topping for dishes like quesadillas or tacos rather than a traditional salsa served with tortilla chips. Salsa Macha is salsa from Veracruz, Mexico, made with a variety of dried peppers, nuts and oil.