Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Salsa macha is one of the most flavorful salsas you can make. A spicy, sweet, salty, and crunchy condiment, it’s used more like <a href="https://www.chefsteps.com/recipes/put-it-on-everything-chili-crisp">chili crisp</a> or nam prik pao, rather than as a dipper for tortilla chips.With toasty notes provided by fried nuts and seeds, deep and rounded heat from fried dried chiles, and a little acidity and sweetness from vinegar and sugar, it’s incredibly versatile. You can add it to marinades, dressings, and mayo (or aioli, if you’re fancy), and it complements just about any dish you can think of. I find it’s particularly good when paired with high-acid foods that need a little help in the texture department, like <a href="https://www.chefsteps.com/recipes/ceviche-a-la-mexicana">ceviche</a>.The key to making salsa macha is to take your time frying the nuts, seeds, and chiles; if you’re not careful, they’ll burn. To give you greater control over the process, the recipe calls for starting the peanuts in cold oil and bringing it up gradually until the nuts start to sizzle.The finished salsa is best after a couple days, which allows the flavors of the ingredients to meld. A little patience, both as you prepare it and after it’s made, is worth the payoff.

Salsa Macha