A close relative to salsa macha, and known in Mexico as “Salsa De Semillas,” this salsa seca, or “dry salsa,” from Xilli is a crunchy, texturally interesting blend of fried nuts, seeds and chilies. Nutty and salty upon first taste, you’ll find a noticeable heat on the back end that lingers as well as a sweet smokiness from the chipotle peppers. The fat from the nuts and seeds are a nice cushion against the heat from the chili-infused oil, so as to not overpower your palate. With a unique texture and structured heat, this salsa seca makes a great topping for just about anything, almost like you would a chili crisp. Try it on a runny fried egg or drizzled over roasted vegetables.

[/description-break] Ingredients [/title] Ingredients: Canola oil, chipotle morita, peanuts, pecans, almonds, pumpkin seeds, sunflower seeds, sea salt. [/accordion] Specifications [/title] Net Weight: 10 fluid ounces
Place of Origin: Mexico [/accordions-break] Try drizzled over runny or soft-boiled eggs, as a topping for rice or noodle dishes, and on an open-faced toast such as avocado or ricotta. We also love it as a finishing drizzle on this chili-forward , in place of the chili powder in this , or added into this . [/how-to-use-break]