I made a “salsa macha” for the first time last night. I had passed by a North London shop yesterday and bought dried árbol and cascabel chillis in order to do it.
Olive oil, garlic, nuts and sesame seeds.... mmmmm, but it was when I added the broken up pieces of chilli that the aroma became wildly enticing. Sure, I could feel my nostrils gently inflame as the sensation of inhaled chilli “sang” within them (nice and subtle, thankfully) but the star of this particular show was the delicious fruitiness that became unlocked by the hot oil. Gorgeous! Had to keep coming back for more sniffs before the concoction cooled down enough to blend and then bottle it.
Soon I will be able to slather it all over eggs freshly cooked for brunch.