Tom’s Kitchen: A recipe for simple, incendiary, and addictive ‘salsa macha’ →

Certain taquerias and street-food establishments in Mexico feature a fiery-hot, delicious condiment of dried chile peppers ground to a coarse paste and mixed with oil. As a chile-pepper fanatic, I’ve always found it irresistible.

http://grist.org/food/2011-05-13-toms-kitchen-simple-incendiary-and-addictive-salsa-macha/