Salsa Macha
Not for sissies.According to my notes, this earthy salsa macha hails from Central Veracruz.
Toast 20 – 24 chiles de arbol, stemmed. Careful not to burn. I use a root brush for scooting the chilies around the comal.
There is still texture here, which is lovely. It’s a real ripper of a salsa, great on a tortilla wrapped around grilled meats and vegetables.