“Salsa macha is an exception among Mexican salsas,” says food editor Joe Yonan. “It’s jam-packed with large nuts and dried chili chunks that have been carefully boiled in plenty of oil, making it more like Chinese chili crunch than, say, spicy tomato salsa.” And, yes, it’s great on avocado toast, as Pati Jinich’s recipe source suggests. Get a prescription.
