Salsa macha is like chili crisp’s Mexican cousin—and I'm naming the Trader Joe's version a Taste of Home Award winner.
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Salsa is so much more than a red, tomato-based sauce served with tortilla chips. There are as many versions as there are ways to use it, from fruity mango salsa to fresh pico de gallo and piquant salsa verde. Dig deeper, and you’ll find things like salsa macha, a blend of oil, seeds, nuts, garlic and chile peppers that originated in Veracruz, Mexico. It’s hands-down one of the best things you’ll ever eat on a taco (or on eggs, chicken salad, fish, roasted vegetables—almost anything!).
So when I saw Trader Joe’s was jarring its own version of salsa macha, I had to try it—and then I had to make it a Taste of Home Award winner. The TJ’s salsa macha is different from other versions I’ve had over the years, but I’m obsessed with all the crispy, spicy crunch it brings to my kitchen.
Trader Joe's Salsa Macha
Think of Salsa Macha as the Mexican Version of Chili Crisp
The first time I tried salsa macha, from a street cart in Los Angeles, it was a revelation. The woman behind the flat-top griddle made these unbelievably good quesadillas with hand-shaped blue corn tortillas, melty Oaxacan cheese and frilly, fresh squash blossoms. When I had a choice of salsas, I went with the dark red salsa macha because it was new to me. That combination of peanuts, sesame seeds and chiles in oil was a powerhouse trio I didn’t know I needed. I couldn’t stop eating it (and went back for more).
Salsa macha has long been a staple in Mexico, and now you can find the condiment all around the U.S. in restaurants and grocery stores. Ingredients vary, but it’s usually a blend of seeds, nuts (especially peanuts), garlic and dried chiles in oil.
It’s similar to Chinese chili crisp, though with a different flavor profile. Both use chile peppers for heat, but chili crisp often incorporates tongue-tingling Sichuan pepper. In salsa macha, you’ll find smokier ancho, morita, guajillo, arbol or other peppers typically found in Mexican cuisine.
Trader Joe’s Salsa Macha Is My New Go-To
Many salsa machas are dark red because the dried chiles, peanuts and seeds get blended to an oily paste, with more nuts and seeds added for crunch. The TJ’s version skips the nuts: Instead, it’s packed with whole sesame seeds, sunflower seeds and pepitas (pumpkin seeds).
When you open a jar, a few pepitas float on top of the slightly reddish oil. A quick stir reveals more pepitas, sunflower seeds, lots of toasted white sesame seeds and flecks of dried chiles (make sure to stir all the way from the bottom to get the good stuff). It’s viscous, but there’s plenty of texture and some heat.
That heat comes from pequin peppers, a variety native to southeastern Mexico. They’re up there in Scoville units—comparable to cayenne but not as hot as serrano—so it’s understandable why you only see flecks of them. More, and it would be like enduring a round of questions on Hot Ones. The salsa macha has some kick, but it’s not sinus-clearing hot. I also like the use of garlic powder instead of dried garlic pieces, which can sometimes taste harsh. The touch of salt balances everything just right.
I Use Trader Joe’s Salsa Macha on Everything
I’m a fan of Trader Joe’s seasonings and condiments, but none disappear as quickly as the salsa macha. I open a jar, look for reasons to eat it (though it doesn’t take much), and it’s gone.
I’ve fried eggs in salsa macha, similar to our chili crisp eggs recipe, and used it to top off a cheesy English muffin with frambled eggs. I add salsa macha to just about any taco, from ground turkey to grilled salmon tacos. It’s absolutely perfect with sheet-pan shrimp fajitas tucked into soft flour tortillas. Dab a bit onto a scoop of tuna salad on a cracker—genius. It’s fantastic on roasted vegetables, especially carrots and cauliflower.
I love the crisp texture contrast on things like polenta, cottage cheese or other mild, soft foods. But it’s great on crunchy tostadas, potato chips and crackers, too. I’ll even eat it straight with tortilla chips, which isn’t unusual (I’ve been to plenty of Mexican restaurants that serve salsa macha with chips instead of a tomato-based salsa). It’s great on black beans, grilled steaks and even a simple grilled cheese. TJ’s says to try it on ice cream, and I’ve yet to go there—but I’m not against it! Set out the condiment during a barbecue, and guests can add it to their burgers, pulled pork sandwiches or potato salad.
Where to Find Trader Joe’s Salsa Macha
Look for the little jars of Trader Joe’s salsa macha near other condiments like the Crunchy Chili Onion blend and harissa. If it’s not there, they might be out, which is possible. It’s so good, it flies off the shelf (at least at my local store). If you’re like me, buy a few jars at a time so it’s always within reach.
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