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This incredibly crunchy, spicy salsa is laden with crisp, dried chili flakes that are sizzled in oil and packed with sesame and pumpkin seeds. It’s deep flavor comes from the chiles de arbol—which yield a slight smokiness and big hit of spice—and the substantial amount of richly earthy seeds. A touch of salt ties the tastes together. While we’re beginning to see Sichuan-style crispy chili condiments on the market, we don’t often find one from Mexico. This one is brighter and punchier than its Asian counterpart, with a less distinctive blend of spices, so it’s easier to incorporate into a variety of dishes.
This spicy, textural salsa hails from Veracruz and traditionally balances out the heat with coarsely ground peanuts, but different kinds of nuts and seeds are often substituted in different recipes, still yielding that same buttery undertone to the pepper’s crispy, chili heat.
We test everything we sell. Here’s how we’d use this.
Spoon anywhere you’d like a burst of heat and crunchy texture: Drizzle over tacos or fold into shredded chicken breast in our Pulled Chicken with Tomatoes Chilies and Cilantro (the salsa’s high oil content adds moisture and richness to the lean cut). Finish off a soup or creamy dip like our Israeli Hummus or Whipped Feta Dip for a spicy kick. You can even use it in a dressing for hearty greens like kale or beans that will absorb the salsa’s punchy flavor.
Spoon anywhere you’d like a burst of heat and crunchy texture: Drizzle over tacos or fold into shredded chicken breast in our Pulled Chicken with Tomatoes Chilies and Cilantro (the salsa’s high oil content adds moisture and richness to the lean cut). Finish off a soup or creamy dip like our Israeli Hummus or Whipped Feta Dip for a spicy kick. You can even use it in a dressing for hearty greens like kale or beans that will absorb the salsa’s punchy flavor.
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