Mexican Chilli Crunch

Smoky first, then heat, then a brightness from the lime that lifts the whole thing.

Use it on tacos, beans and grilled corn. Best of all on scrambled eggs with black beans and sour cream.

This is salsa macha

Salsa macha is Mexico's chilli oil: dried chillies, seeds and garlic, kept in the oil they were warmed in. Ours is arbol and ancho chilli with roasted pepitas, shallots and garlic. Nothing gets strained out, so every spoonful has something to chew.

Stir the jar first, because the good part sinks. Then spoon it over tacos or a slow cooked pork shoulder.

Ingredients: Canola oil, oregano, smoked paprika, lime, cumin, pepitas, arbol and ancho chilli, shallots, garlic, coriander seed, sugar, tomato.

This product may contain nuts. Gluten free. Vegan friendly.

New April 2026.