Salsa macha is a dark, thick, rich and nutty condiment. Its base is always oil, but the combination of nuts, spices and dried chilies that give it character varies cook to cook. This version from Puerta Vallarta native Paola Briseño-González is earthy, complex and mildly spicy—and delicious on just about anything, including scrambled eggs, quesadillas and grilled seafood. Cocoa nibs, an unusual addition, lend texture along with pleasantly bitter notes that perfectly complement the chilies and nuts. The salsa’s smokiness comes from chipotle or morita chilies. Both are dried smoked jalapeños, but beyond that, there seems to be little agreement about the exact differences between the two. Either will work in this recipe, but steer clear of chipotle chilies in adobo sauce. Feel free to use whatever type of unflavored peanuts you have on hand, whether they’re roasted or raw, salted or unsalted. The salsa can be refrigerated in an airtight container for up to several months; bring to room temperature before serving.