Its origin is disputed between Oaxaca and Veracruz, both states use roasted chillies and seeds mixed with vegetable oil. The original salsa macha must contain morita pepper, sesame seeds, garlic, coarse pepper and peanuts. First the peppers must be roasted together with the seeds, then they are ground with vegetable oil and thus preserved for a long time. It is served with fish, meat, seafood and Mexican snacks. Its intense and spicy flavour is highly valued in the cuisine of the south of the country.

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