Salsa Macha Is Setting Texas on Fire
Salsa macha is hot. Within the last five years, this fiery, oil-based salsa has grown from an obscure condiment to an in-demand item at Texas taquerias and restaurants. In Austin, Suerte executive chef Fermín Núñez calls his variation “black magic oil.” Nuñez’s version, which envelops the restaurant’s exquisite suadero tacos, includes fermented black soybeans and black sesame seeds mixed with garlic and toasted morita chiles. It’s a recipe that Núñez has been playing with since the early aughts. Over the years, he experimented with different names for the salsa, looking for a moniker that would draw customers rather than scare them off. On one occasion, he made salsa at home for his partner at the time. She described it as amazing, saying she’d never tasted…View Original Post
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Source: Texas Monthly