Original: $18.00
-70%$18.00
$5.40The Story
This Pasilla Oaxaqueno-Pepitas salsa macha by Chef Richi is truly something special! Macha salsa—sometimes referred to as macha sauce—is a nutty, spicy condiment that’s delicious on pretty much everything. This one is made with a very rare and unique type of chile called Pasilla de Oaxaca (or Pasilla Mixe) that’s grown in the Northeastern highlands of the Sierra Norte region of Oaxaca, Mexico. Wait until you experience the intensely smoky flavor—some say the robust taste even has a meatiness to it. Garlic, sesame, and dried herbs bring this macha to perfection, and of course the pepitas add a wonderful texture to this Pasilla pepper salsa macha. Try it out and see for yourself!
Product Size: 5 oz.
Serving Size: 0.5-2 oz.
Ingredients: Extra Virgin Olive Oil, Oaxacan Pasilla Chiles, Pumpkin Seeds, Sesame Seeds, Garlic, Dried Herbs, Distilled Vinegar Salt
Allergens: Seeds, Peanuts
Shelf Life: Lasts 6-8 months in the refrigerator or up to 4 weeks if stored in a cool, dry space. Before use, allow the macha sauce to sit out until the oils return to a liquid.
Description
This Pasilla Oaxaqueno-Pepitas salsa macha by Chef Richi is truly something special! Macha salsa—sometimes referred to as macha sauce—is a nutty, spicy condiment that’s delicious on pretty much everything. This one is made with a very rare and unique type of chile called Pasilla de Oaxaca (or Pasilla Mixe) that’s grown in the Northeastern highlands of the Sierra Norte region of Oaxaca, Mexico. Wait until you experience the intensely smoky flavor—some say the robust taste even has a meatiness to it. Garlic, sesame, and dried herbs bring this macha to perfection, and of course the pepitas add a wonderful texture to this Pasilla pepper salsa macha. Try it out and see for yourself!
Product Size: 5 oz.
Serving Size: 0.5-2 oz.
Ingredients: Extra Virgin Olive Oil, Oaxacan Pasilla Chiles, Pumpkin Seeds, Sesame Seeds, Garlic, Dried Herbs, Distilled Vinegar Salt
Allergens: Seeds, Peanuts
Shelf Life: Lasts 6-8 months in the refrigerator or up to 4 weeks if stored in a cool, dry space. Before use, allow the macha sauce to sit out until the oils return to a liquid.
