It has a warm, smoky heat — not a face-melter. We use pulla and chile de árbol chiles, which bring flavor and warmth without overwhelming your palate. The peanuts, seeds, and brown sugar balance it out with nuttiness and a touch of sweetness. Most people who enjoy a medium salsa will be right at home.
We like to use it as a condiment for most of our meals, from toast and eggs in the forming to grain bowls and lunch salads. It also goes really well with late night pizza.
Yes! Mucha Macha is 100% plant-based. We use olive oil, dried chiles, peanuts, seeds, garlic, and a touch of brown sugar — no dairy, eggs, honey, or animal products of any kind. None of our ingredients contain gluten. Our salsa macha is produced in a shared commercial kitchen, so if you have celiac disease or a severe gluten sensitivity, please be aware of that.
