Salsa macha from Tacos: Recipes and Provocations (page 89) by Alex Stupak and Jordana Rothman

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Notes about this recipe

  • Stephenn31 on October 07, 2025

    I only put in about 1/2 the amount of arbol chiles plus an ancho chile, and it was quite hot. I followed the other note and cut back on the vinegar too which I'm glad I did. Even with the honey, the vinegar would have been overpowering.

  • bluepastrami on July 11, 2022

    This macha is simple and flavorful. As written, it’s great. It can be fiddled with as well. I’ve used a mix of walnuts, pistachios, and baru nuts; pine nuts; and cashews. I’ve swapped out the chiles arbol with a number of other chiles, most recently with an assortment from my local farmer’s market that contained chiles I’ve never seen before and can’t identify. I’ve added dried cherries, apricots, or other fruit along with the peppers. The one change I’d recommend: 1 cup of vinegar was overwhelming for me, so I’ve reduced it to 1/4 cup and am happier with that result.

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