Salsa Macha by Genesis Williams

Growing up in a Mexican household, chiles are always present. The burning scent of them creeps up on me. It starts with the fragrant aroma of garlic frying in a bit of oil. Once the garlic is fried and removed from the oil, the air morphs into a deep nutty aroma signifying the frying peanuts. When the peanuts are removed and set aside, the chiles are added. This is the step I always dread; the entire house is permeated with the intense smell. Causing my eyes to burn and my throat to itch, all culminating in a mighty teary-eyed cough. I always rush to the nearest window and open it, breathing in the sweet cool air and soothing my senses. The scent lingers in the house as the chiles and frying oil are added to a blender, along with the toasted peanuts, fried garlic, salt, and oil. Once the rumbling noise of the blender subsides, I know the salsa macha is ready. The little time I spent with watery eyes and a burning throat is all worth it, as when poured into the glass jar I get to taste it. When the fragrant, slightly nutty notes coat my tongue and perfectly complement the spice that pricks at my taste buds, it never fails to remind me of home joyfully.