The first time I had salsa macha, I was sitting outside on the patio at Staplehouse, one of my favorite places to grab a solo bite in Atlanta. They’re known for serving food that’s as delicious as it is fun to eat. That particular day I must have been God's favorite because I ordered a tomato salad that was topped with salsa macha. The smoky, nutty, spicy sauce clung to the ripe tomatoes like it was born to be there, and it was love at first bite. After I inhaled my entire plate, I skipped my little ass down to their storefront to buy a jar of the stuff so I could drizzle it on everything I ate.

For a while, Staplehouse sold jars of salsa macha, and I was a legit fiend, swinging by every other week to grab one. But then they stopped making it for sale. After I recovered from my heartbreak (read: ate my feelings with their charcuterie), I decided I had to figure out how to make it myself. And let me tell you, the experimentation was worth it. My version may not be 100% authentic, but it’s bussin. It’s the kind of sauce you’ll want to slather on everything—toast, grilled veggies, meats, or even straight off of a spoon if you’re crazy like me.

What Is Salsa Macha?

Traditionally, it’s a type of Mexican salsa made from dried chilies, garlic, nuts, and oil. Originally from the Veracruz region, it’s a deeply smoky, nutty, and spicy condiment that’s often used as a topping or marinade. The word "macha" translates roughly to "bold" or "brave," and trust me, this sauce lives up to its name. You’ll find variations of it all over Mexico, some made with peanuts, others with sesame seeds or almonds. It’s a choose-your-own-adventure kind of sauce, and that’s what makes it so special.

My recipe leans into that customizable vibe, but let’s be clear: it’s not here to play by the rules. I use pistachios or pumpkin seeds (but I've also used almonds and it still hits), a glug of soy sauce for umami, and a touch of MSG because, well, flavor is life. And since I’m all about making food you can’t stop thinking about, I decided to marry salsa macha with shrimp and brown butter. The result? Next-level deliciousness.

Why I Love This Recipe

This recipe was really my attempt to blow my own mind, and it worked. Juicy shrimp coated in a spicy, nutty, buttery sauce with just the right amount of tang from lime and brightness from cilantro? Chef’s kiss. This is one of those dishes that feels fancy enough for date night but is easy enough for a weeknight dinner. I love recipes like that—the kind that make you look like you’ve got it all together (even if you’re serving it in your yoga pants).

Why You Should Make This Recipe

Look, you could buy salsa macha online, but homemade is where it’s at. It’s not as intimidating as it might seem, I promise. If you can cook dried chilies in oil and push a button on a blender, you can make salsa macha. And once you do, the possibilities are endless. Pair it with roasted veggies, eggs, or grilled steak (also, I'm addicted to putting them on top of frozen hashbrown bricks from Trader Joe's). But trust me on this: start with the shrimp. A bit of cilantro and a spritz of lime send it over the edge, and you’ll find yourself making this dish again and again.

Pro Tips for Success

• Use Fresh Ingredients: The quality of your chilies and nuts will make or break the salsa. Look for dried chilies that are pliable and aromatic.
• Customize the Heat: If you’re sensitive to spice, remove the seeds and membranes from the chilies before blending. If you’re a spice lover, leave them in and even add a pinch of cayenne.
• Don’t Skip the Lime: The brightness from lime zest and juice ties the whole dish together and balances the richness of the butter.

Questions About the Recipe

1. Why use shell-on shrimp? Using shell-on shrimp adds extra flavor as the shells release a rich, briny taste when cooked. Plus, it helps keep the shrimp juicy during the cooking process. That said, if you prefer shrimp without shells, you can absolutely use peeled shrimp instead. Just adjust the cooking time slightly to prevent overcooking.

2. Can I use shrimp without shells? Yes! Peeled and deveined shrimp will work perfectly fine in this recipe. Just keep an eye on the cooking time to ensure they don’t dry out.