Something was missing from chili crisp

I'm Alex. I grew up on La Baja, on Mexico's Pacific coast, where food was always something you had fun with. That's why, when we saw the chili crisp aisle in the supermarket, we knew we had to give it a Baja twist.

We decided to make chili crisp macha better

My wife Nicole and I start with 100% olive oil, chiles, a lot of garlic, and just enough peanuts and pepitas to make it nutty and crunchy. We cook it all together, then blend it until the texture is exactly right. Ten ingredients. That's the whole list.

There's no 'T' in this Macha

(It's mah-cha. No tea involved.)

Mucha Macha is our love letter to La Baja, and we'd love to share it with you. Try it on a savory breakfast, or anywhere lunch and dinner could use a punch of heat