I tasted this incredible condiment, "Salsa Seca," at Tartine Manufactory in San Francisco, and at first bite, I knew that I had to figure out exactly what it was and how to make it so that I could share it with all y’all here! Let me know what you think in the comments below, and if you know more about "salsa seca" or "salsa macha", let me know that below as well.

Here’s a few places with more information about Salsa Macha:
Pati Jinich: https://patijinich.com/salsa-macha/
NY Times: https://cooking.nytimes.com/recipes/1...

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