Is there still a place on earth that is yet to be touched by the power of the chilli? Indigenous to Mexico, the fruit’s global reach feels as though it’s simply always been the case but that isn’t true. In fact chillies only reached places like India and Italy 400 years ago. Instead, the fruit’s pervasive spread illuminates the path of human migration, exploration, devastation and celebration.

With that said, here now enters the addictively good Salsa Macha: a chilli paste that can be dolloped on anything, such as your morning fried egg on toast, or used to marinade meat and vegetables.

The Indonesians have Sambal Oelek, the Tunisians have Harissa Paste and the Koreans? Well they have Gochujang. Given that the chilli pepper is indigenous to Mexico it’s surprising that more attention hasn’t been paid to the condiment hailing from the place that started it all.

Salsa Macha differs from other chilli pastes most noticeably due to the addition of ground nuts (usually peanuts) and sometimes also sesame seeds. The chillies (usually Chipotle) are fried in oil with garlic before the mixture is blended.

It is a fiery mixture. In fact, depending on who you ask, macha means brave, possibly a nod to those who gladly handle its heat. It also has a high oil content and so will usually benefit from a little stir prior to scooping from the jar.

It’s delicious though and deserves more attention than it gets and so while Norma Jean may believe that Some Like It Hot, we’re going to go out on a limb and say that in fact most probably do. 

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