macha

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 It is one of the oldest sauces in Mexican cuisine, even older than guacamole itself. Its origins can be traced back to two main regions, Veracruz and Oaxaca, during the pre-Hispanic era when it was customary to eat it with just a corn tortilla. It was a preserve made from cocoa, chili peppers, and seeds, a mixture of oils with dried chilies and seeds such as sesame, pepper, and peanuts. There is a theory that the technique of frying chilies comes from China; however, the use of dried chilies in Mexico dates back much earlier, and Mexico had contact with olive oil since the 16th century. It can be assumed that it originated in Mexican territory and was taken to Asia in the 17th century because it was a perfect product for long journeys due to its durability. Today, both countries make similar preparations and consume this type of preparation as a base of their cuisine 

One of the distinctive elements of "Salsa Macha" is the dried chilies, which have given rise to countless combinations. Its preparation is a handmade process that begins with cleaning the chilies, removing the dry stems, and then frying them and combining them with toasted seeds, which not only add flavor but also provide a subtle aroma for a different and unique touch. Salsa Macha is made with 100% natural ingredients that do not require preservatives and will be ready to consume at any time.

• Dried Chilies
• Oil
• Garlic
• Onion
• Peanuts / Almonds / Pumpkin Seeds / Walnuts
• Salt
• Pepper