Salsa macha, a coastal Mexican condiment with earthy and smoky notes, lends this cauliflower tostada a rich and spicy bite:
Cauliflower-Corn Tostadas with Salsa MachaThe coastal Mexican condiment lends this crunchy starter a rich and spicy bite.
Dark and nutty with warm spice, salsa macha is part oil, part chiles, nuts, and seeds. If you like the hot, garlicky punch of chili crisp, you won’t be able to get enough of Mexico’s sauce hailing from Veracruz and Oaxaca. Salsa macha gets its earthy flavor from guajillo chiles and smoky notes from moritas, and just a spoonful adds texture and layered heat to everything it touches.
Traveling around Mexico this summer, I was reminded of my love for the coastal condiment. At brunch one morning at Paradero Hotel in Todos Santos, visiting chef Daniel Burns showed up with a charred shrimp tostada topped generously with salsa macha. Suddenly, I was right back at Cosme, measuring and deseeding the chiles and blending the salsa to its pleasantly coarse consistency.
If cauliflower isn’t for you, or if you have leftover salsa macha, try it on brothy noodles, eggs, or even roast chicken.IngredientsInstructionsCondiment RecipesCornMediterraneanSeasonsSummerVegetablesRecipesMORE TO READDon’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from HomeRecipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast. Read nowRelated
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