a treasured Mexican condiment that ranges from smoky and spicy to nutty and savory. The name “macha” comes from the Spanish word “machacar,” meaning “to break, grind, or pulverize.” The most basic salsa (2017). The hottest chile variety commonly used in salsa macha is dried chile de árbol. It’s vibrantly red when fresh and contributes a bright-red hue. Less spicy are chile morita and chile meco. Chile morita strikes a balance between fruity and smoky, while the longer-smoked chile meco imparts more intensely charred flavors. Fruity guajillo and ancho peppers are common too.
