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Salsa macha is the hottest condiment of the year, and we've got the best recipe

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By Leslie Brenner

Back in April, we wrote about salsa macha, the glorious Mexican condiment that was just starting to take off.

READ: Look out chile crisp: Here comes salsa macha, the Mexican condiment that may change your life

Since then, it has swept the nation — Food Network Magazine just included Salsa Macha on its hot list, among “the food and drinks you’ll see everywhere in 2022.”

In the article, the editors wrote:

“Chili crisp was everywhere last year, and now another spicy oil-based condiment is poised for stardom: Mexico’s salsa macha, made with dried chiles, nuts and garlic. Demand is so high that chefs like Olivia Lopez and Rocio Camacho have started bottling their own beloved versions.”

Yes, that’s Olivia Lopez — Cooks Without Borders’ Mexican Cuisine expert! The business she founded last year, Molino Olōyō, sells her salsa macha locally in Dallas. (Contact Molino Olōyō by DM through its Instagram feed to purchase — please note that it is not yet available for shipping; local orders only.)

Don’t fret, though. If you don’t live in Dallas, you can still enjoy Olivia’s Salsa Macha — which to my taste is the best salsa macha in the universe — because Olivia was generous enough to share the recipe with Cooks Without Borders. I love it so much that I always (and I mean always) have a jar of it in the fridge. When it starts running low, I make more — we have become that addicted in my household. When my son Wylie, who has a peanut allergy, was visiting over the holidays, I made up a batch using cashews — just as delicious.

Would you like it? It’s yours. Happy Macha Year.