Salsa Macha, to me, is Mexico’s equivalent of the Chinese chilli oil or chilli crisp as it’s popularly called in the US. It’s an incredibly rich, complex, fruity and nutty salsa that can be as hot or as mild as you want. What does Salsa Macha mean? salsa = sauce, you know, that Latin American […]
How do you Spell Chilli? (Or is that Chili? Or Chile?)
I’ve published quite a few chilli related posts over the years here on LinsFood, both on types of chillies as well as recipes for chilli pastes and sauces. So I thought that it might be a good idea to bring it all together into some sort of cohesive form, like the Risotto Masterclass, Tagine Masterclass […]
Pilpelchuma, a Libyan Jewish Red Chilli Paste Recipe and Video
This is a very easy recipe, and doesn’t need any cooking apart from the couple of minutes of dry roasting the 2 whole spices, cumin and caraway seeds. This Libyan Jewish chilli paste was introduced to the world at large when Jerusalem was published, the book by Ottolenghi and Sami Tamimi. And I’ve had so […]
