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 ...

Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

Salsa macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and other textural components such as sesame seeds, garlic, and oil. Its spice and tang combined with a nutty richness makes ...

Adding salsa to hot oil might sound reckless—but this high-heat technique transforms raw blends into thicker, richer, ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

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 ...

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 ...

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 ...

If you love finding new ways to wake up and set your mouth on fire, salsa macha eggs are sure to be your next stop. Although salsa macha is commonly used as a flavorful topping, its high oil content ...