>Had another version of Salsa Macha on the beach in Puerto Escondido.
>This one was more like a chile oil, not unlike the ones served in
>Vietnamese and Chinese restaurants. Basically, toasted and ground
>chile de arbol and oil.
>On this site last year we spoke about another Salsa Macha made with
>chiles and ground peanuts that is found on the Veracruz coast.
>Since the coast of Puerto has Chinese and African influences among the
>Indian and Spanish, I came to a theory that this particular salsa in
>the result of the Chinese influence. What do you think?
>Does anyone else have a different recipe for Salsa Macha?
>Can hardly wait.
>S

What is it typically served with? I've never had a mexican salsa matching that
discription. Can you post your recipe, I'd love to give it a try.

AQ