Just leave it to me, and I will spoil you.” When you’re grieving, those are soothing words, especially when they’re delivered by one of your closest friends – and she happens to be an expert at ...

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 ...

Charred red onion and serrano pepper are mixed with pomegranate arils, pistachios, and fresh herbs in a tart sherry vinegar ...

Salsa macha is hot, in every sense of the word. With its roots in the Mexican state of Veracruz, this spicy, nutty, smoky and tangy condiment has been popping up at taquerias across the country for ...

Here’s why it deserves a space in your pantry. Salsa macha is a hot commodity right now. Jars of the oil-based salsa have become a common sight at taquerias, restaurants, and grocery stores across the ...

So easy, so delicious: Use store-bought pizza dough and prepared hummus to make this salad-pizza mashup. Spread hummus on the ...

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 ...

When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso ...

A nut-and seed-rich Yurok salsa macha made by frying dried chiles, garlic, and seeds in oil, then blending with lime, maple, and salt for a smoky, spicy, textured condiment. Transfer the blended salsa ...