Salsa macha is not readily available in grocery stores, but it’s worth it to track some down—especially if it’s this one from Xilli, which is made by hand in small batches. It has clear chili flavor— smokey, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture from ground buttery, roasted peanuts and flakes of tender chili. They’re almost confetti-like suspended in the silky oil. The taste is dark and deep, but without any bitterness. Simple, yet still nuanced, it’s the perfect condiment.
It’s made with slowly fried chipotles and toasted peanuts infused in a vibrant, hot, red chili oil. It’s the Mexican answer to chili crisp. This one uses chipotle peppers—dried jalapenos that are gently dehydrated over a low flame, so there’s a subtle smokiness that comes through that you wouldn’t get if the peppers were sun-dried.
We test everything we sell. Here’s how we’d use this.
While this is technically a condiment, it could also be used in marinades or skillet sauces. Try this drizzled on tacos, soups or even pastas like our Sopa Seca with Butternut Squash (the nutty toasted pasta makes a great couple with the peanuts in the salsa macha). We also love a dash of this to spice up a salad or melon-based fruit salad. Or use 1 tablespoon to sautee some veggies. Try tossing cubes of pork or chicken with it and sauteeing. Finish with something like lime juice to balance the richness. Similarly would be good tossed with roasted or pan-fried potatoes for spicy crispy home-fries. Use this also with our skillet glazing method, where you start your aromatics, veggies and fat in a covered skillet, then once crisp-tender you remove the lid and continue to cook until the liquid evaporates and the remaining fat begins to sizzle.
Founded by chef-researcher, culinary consultant and former chef of NYC’s La Superior and Pulqueria, Nacxi Gaxiola, Xilli celebrates and honors traditional Mexican cuisine while adding a modern twist.
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