A close relative to salsa macha, and known in Mexico as “Salsa De Semillas,” this salsa seca, or “dry salsa,” from Xilli is a crunchy, texturally interesting blend of fried nuts, seeds and chilies. Nutty and salty upon first taste, you’ll find a noticeable heat on the back end that lingers as well as a sweet smokiness from the chipotle peppers. The fat from the nuts and seeds are a nice cushion against the heat from the chili-infused oil, so as to not overpower your palate. With a unique texture and structured heat, this salsa seca makes a great topping for just about anything, almost like you would a chili crisp. Try it on a runny fried egg or drizzled over roasted vegetables.
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Try drizzled over runny or soft-boiled eggs, as a topping for rice or noodle dishes, and on an open-faced toast such as avocado or ricotta. We also love it as a finishing drizzle on this chili-forward Pozole Rojo with Chicken, in place of the chili powder in this Chili-Lime Melon Salad, or added into this Sopa Seca with Butternut Squash.
Try drizzled over runny or soft-boiled eggs, as a topping for rice or noodle dishes, and on an open-faced toast such as avocado or ricotta. We also love it as a finishing drizzle on this chili-forward Pozole Rojo with Chicken, in place of the chili powder in this Chili-Lime Melon Salad, or added into this Sopa Seca with Butternut Squash.
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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