Salsa Macha with Crunchy Peanuts in Avocado Oil

Salsa Macha with Crunchy Peanuts — The Original, Made the Traditional Way

Before chili crisp was a trend, Mexico had Salsa Macha. Born in Veracruz, it has always been the same honest idea: dried chiles and peanuts, toasted and suspended in oil until the whole thing turns deep, smoky and impossibly crunchy. This is our faithful version — the one we make when we are not improvising. If you want to know what Salsa Macha actually tastes like, start here.

Our Salsa Macha with Pistachios is the tweak on this one — buttery and a little more delicate. This jar is the original.

Why Peanuts Make It the Traditional One

Peanuts are not a substitution in Salsa Macha. They are the backbone of the original recipe, and they do something no other nut does: they toast into a deep, roasted, almost savory-sweet crunch that stands up to the chiles instead of hiding behind them. We roast them whole and keep them whole, so every spoonful has real texture in it.

Around them we build the rest — a medley of pumpkin, sunflower and sesame seeds for layered crunch, dried chili peppers for smoky earth, garlic for depth, and a scatter of dried cranberries that cut through the richness with a little brightness. That cranberry is our own touch on the classic, and it is the reason people keep going back to the jar.

All of it lives in premium avocado oil rather than the vegetable oil most recipes call for — cleaner on the palate, so the chiles and peanuts come through instead of the oil.

Mild or Spicy — You Pick

• Mild: All the smoke, toast and crunch, with warmth rather than fire. This is the one for the whole table, and the one to put on eggs at 7am.
• Spicy: The same jar with the heat turned up — still balanced, still about flavor, just with a real kick behind it.

Neither one is a novelty-hot product. Salsa Macha is meant to be eaten by the spoonful, not survived.

What Is Actually In It

Eight ingredients. Nothing artificial, no preservatives, no fillers.

• Avocado Oil — high in monounsaturated fat, with a clean, neutral flavor
• Roasted Peanuts — the traditional base, and a source of plant protein and fiber
• Dried Chili Peppers — smoky, earthy heat, and the source of capsaicin, the compound that gives chiles their warmth
• Pumpkin, Sunflower & Sesame Seeds — crunch, plus magnesium, zinc, vitamin E and healthy fats
• Dried Cranberries — a bright, tart counterpoint
• Garlic — aromatic and essential
• Salt

No added sugar. We do not sweeten it — the only sugars in the jar are the ones the cranberries bring with them. Naturally vegan, vegetarian and gluten-free, with no artificial colors, flavors or sweeteners, and no added MSG.

Allergens: contains peanuts and sesame. Sesame is a major allergen under the FASTER Act. Made in a kitchen that also handles tree nuts.

Avoiding peanuts? Our Salsa Macha Paste with Almonds is made without peanuts or pistachios, and our Salsa Macha with Pistachios is made without peanuts. Both still contain sesame and tree nuts (almonds / pistachios), and both are made in a kitchen that also handles peanuts.

Put It On Everything (People Do)

• Eggs — fried, scrambled or folded into an omelet. The single most common way our customers finish a jar.
• Tacos & quesadillas — spoon it straight over the top; it does what a salsa does, with crunch.
• Grilled meats & seafood — steak, chicken, pork, shrimp, grilled fish.
• Noodles & rice bowls — stir it through hot noodles, fried rice or a grain bowl.
• Roasted vegetables — especially sweet ones: squash, carrots, sweet potato.
• Avocado toast — a spoonful on top turns it into an actual meal.
• Cheese & charcuterie — alongside aged cheese, goat cheese or honey.
• As a marinade base — loosen it with citrus or vinegar and rub it into whatever is going on the grill.
• Stirred into hummus, mayo, sour cream, yogurt or vinaigrette.

Questions We Get Asked

What is Salsa Macha?
A Mexican chili oil condiment from Veracruz — crunchy rather than smooth. Where most hot sauces are liquid and vinegary, Salsa Macha is oil-based and full of toasted nuts, seeds and chiles. Think chili crisp, but older, and with a deeper roasted flavor.

How is this different from your Pistachio Salsa Macha?
This peanut jar is the traditional recipe. The pistachio version is our own variation — buttery, more delicate, a little more luxurious. Same base, different character.

How is it different from chili crisp?
Chili crisp is usually Chinese in origin and built on fried shallot, garlic and soybean oil. Salsa Macha is Mexican, built on peanuts and dried chiles, and leans smoky and earthy rather than savory and crisp-fried.

Is it very spicy?
Choose Mild or Spicy at checkout. Even the Spicy is about flavor first.

Does it contain sugar?
No added sugar. The dried cranberries bring their own natural sugars, and that is the only sweetness in the jar.

What are the allergens?
Contains peanuts and sesame. Sesame is a major allergen. Made in a kitchen that also handles tree nuts.

Is there a peanut-free option?
Yes — our Salsa Macha Paste with Almonds (no peanuts, no pistachios) and our Salsa Macha with Pistachios (no peanuts). Both contain sesame and tree nuts, and are made in a kitchen that also handles peanuts.

Is it vegan and gluten-free?
Yes, both.

What size is the jar?
8 oz.

How do I store it, and how long does it keep?
Pantry, at room temperature — no refrigeration needed before or after opening. Shelf life is 3 months.

Do you ship?
Yes — throughout the continental United States. (Our Grilled Veggies in Olive Oil is the one exception: it needs refrigeration, so it's Houston-area only.)

Where is it made?
Handmade in small batches in Houston, Texas, and sold at Houston farmers markets — Memorial Villages, Tomball, Rice Village and Heights Mercantile. Angel's Cocina is Go Texan certified.

Start with the original. Put it on your eggs tomorrow morning and see how fast the jar disappears.