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Xilli Salsa Macha
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.
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.
Ingredients: Canola oil, chipotle morita, peanuts, sea salt
Net Weight: 10 fluid ounces
Place of Origin: New York, USA
Xilli Pipian Verde Mole
Herbaceous, refreshing and nutty, this classic pipian verde mole from Xilli is made with Mexican herbs and green pepitas. Otherwise known as mole verde, most other versions you’d find come in the form of a paste or powder, with ingredients that aren’t fresh or high-quality. This mole is the real deal, getting its name and nutty flavor from the main ingredient, pumpkin seeds, along with tomatillos and jalepeños that contribute to the earthy green color. The nutty creaminess from the pepitas pairs well with the jalapeños, adding a nice sweetness and aroma without an overpowering heat. The fresh herbs in this mole add a refreshing and acidic sweetness, almost reminiscent of a sour green apple. Add this mole to rice or enchiladas, pour and simmer over the protein of your choice or use as a dipping sauce.
Herbaceous, refreshing and nutty, this classic pipian verde mole from Xilli is made with Mexican herbs and green pepitas. Otherwise known as mole verde, most other versions you’d find come in the form of a paste or powder, with ingredients that aren’t fresh or high-quality. This mole is the real deal, getting its name and nutty flavor from the main ingredient, pumpkin seeds, along with tomatillos and jalepeños that contribute to the earthy green color. The nutty creaminess from the pepitas pairs well with the jalapeños, adding a nice sweetness and aroma without an overpowering heat. The fresh herbs in this mole add a refreshing and acidic sweetness, almost reminiscent of a sour green apple. Add this mole to rice or enchiladas, pour and simmer over the protein of your choice or use as a dipping sauce.
Ingredients: Canola oil, pepitas, tomatillo, onions, jalapeno, lettuce, fresh herbs (cilantro, epazote, hoja santa, parsley, oregano, thyme, marjoram), dried herbs (avocado leaves), spice mix (allspice, black pepper, coriander), sea salt.
Allergens: Seeds
Net Weight: 10 fluid ounces
Place of Origin: Mexico
Xilli Jalapeños en Escabeche
These are the pickled jalapeños we’ve always wanted. Spicy and flavorful, with perfect acidity, these aren’t like American-style jalapeños; instead of coins floating in salty pickling juice, they’re rustically julienned and tightly packed with cloves of thinly sliced garlic, onion and herbs (“en escabeche” refers to the pickling method). You can still taste the flavor of the jalapeños themselves, rather than pure spice—they’re sweet, zesty, herby and earthy, delivering a gentle tingle when combined with the vinegar rather than a screaming heat. The peppers are tender and toothsome, and the garlic and onions melt in the mouth.
These are the pickled jalapeños we’ve always wanted. Spicy and flavorful, with perfect acidity, these aren’t like American-style jalapeños; instead of coins floating in salty pickling juice, they’re rustically julienned and tightly packed with cloves of thinly sliced garlic, onion and herbs (“en escabeche” refers to the pickling method). You can still taste the flavor of the jalapeños themselves, rather than pure spice—they’re sweet, zesty, herby and earthy, delivering a gentle tingle when combined with the vinegar rather than a screaming heat. The peppers are tender and toothsome, and the garlic and onions melt in the mouth.
Ingredients: Olive Oil, Chile Jalapeño, White Onion, Garlic, Fresh Herbs (Oregano, Marjoram, Thyme), Dried Herbs (Oregano, Avocado Leaf, Bay Leaf), Spice Mix (Allspice, Black Pepper, Cloves), White Vinegar, Sea Salt
Net Weight: 10 fluid ounces
Place of Origin: Mexico
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