Brush both sides of each lamb chop with a little oil from the salsa macha sprinkle generously with salt. Heat a gas grill to medium-high or build a charcoal fire and let it burn until the charcoal is covered with grey ash and quite hot. Run the processor for a few seconds until everything is finely chopped-but not pureed. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. In a small bowl, mix the vinegar with the salt until dissolved, then add it to the pan along with the herbs. Remove from the heat and stir in the chiles. (Simply use chiltepin or pequin whole.) In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds cut into 1/4-inch pieces - you will have about 1 cup.

8 large (about 1 3/4 pounds total) lamb chops, bones scraped clean.A generous 1/2 teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme).1 tablespoon vinegar (cider vinegar works well here).1 1/2 ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces).2 ounces dried chiles (one or more of the following: arbol, chiltepín, pequín, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla-depending on the flavors and spiciness you want to go for).

Grilled lamb chops