Chili crisp, in all shapes and sizes, has taken restaurant menus and supermarket shelves by storm. From standby brands such as Lao Gan Ma to newer products from Momofuku and Fly By Jing, the spicy, savory topping used across multiple East Asian cuisines has entered the American culinary lexicon. Yet a new iteration of the popular ingredient hails from a different location: Mexico.
Salsa macha, a Mexican chili oil sauce with aromatic seeds and spices, packs a similar punch to Asian chili crisps. Though lesser known in the United States as salsa verde or pico de gallo, the condiment is a welcome addition to tacos, chilaquiles, or a simple bowl of rice and black beans. Earlier this year, the popular Mexican food retail branch SOMOS launched their, seeking to blend a traditional recipe with sustainable practices, high-quality Mexican ingredients, and unique innovations on the classic condiment.
“Our salsa macha recipe was adapted from a decades-old family recipe of my Co-Founder and SOMOS Head of Product Rodrigo Zuloaga,” SOMOS CEO Miguel Leal said. “Salsa macha is what got Rodrigo so deeply immersed in the food industry in the first place. We’re thrilled to be carrying on his family’s legacy by bringing this product to mainstream consumers across the country.”
SOMOS launched two different products, Salsa Macha with Nuts & Seeds and Salsa Macha with Mango & Pineapple. Both condiments are based on salsas that Leal and Zuloaga grew up eating in Mexico, but with new twists to amp up the texture and flavor while staying true to their roots. “Salsa macha traditionally uses solely sesame seeds but for our Salsa Macha with Nuts & Seeds, we added pumpkin seeds and almonds to give it more texture and depth of flavor,” Leal said. “Similarly, salsa macha with fruit frequently uses cranberries and, in some cases, raisins. SOMOS’ version features mango and pineapple, which, while not traditional salsa macha ingredients, are common fruits used in many types of Mexican cuisine.”
To stay true to SOMOS’ mission to deliver authenticity in their products, the Mexico-based product team at SOMOS sourced highest quality ingredients from small producers in Mexico, such as their dried pasilla peppers and fresh avocado oil. Quality remained a focus for Leal throughout the recipe development process.
“We began testing recipes for our Salsa Macha three years ago before SOMOS officially launched,” he said.“Perfecting the recipes has been a labor of love from our whole team, including Rodrigo’s mom who confirmed it’s the best salsa macha she’s ever tasted!”
But don’t get it twisted: though SOMOS always prioritizes high quality ingredients their salsa macha is a perfect way to spice up cheap, easy, college friendly meals. Eggs, SOMOS rice and beans, leftover tacos, quesadillas, even a late-night slice of pizza all benefit from the spicy, sweet, aromatic flavors and crunchy texture that salsa macha brings to the table.
As SOMOS launches its Salsa Macha line nationwide and looks to expand its offerings in the future, Miguel Leal, Rodrigo Zuloaga and their driven team will look to keep their core values at the forefront. “Our mission at SOMOS is to make it easy for consumers to make real Mexican food at home in 10 minutes or less so that people have more time to spend around the table,” Leal said. “Everything we do and will continue to do in the future – from the innovation we introduce to the way we market our products – will be in service of supporting this mission.”