Salsa Macha Chile Crisp

Our fresh batch of Salsa Macha is a simple recipe that sticks to our most iconic essentials: Calabrian Chile flakes, smoked Morita Chile, earth-smoked Chipotle, Big Sur Sea Salt, and Garlic — all infused in a base of our Heritage Extra Virgin Olive Oil. The result is a spicy chili crunch that’s complex, smoky, and packed with heat—perfect for anything that needs an extra kick, like eggs, focaccia, or sautéed vegetables.

Each of the Chiles is regeneratively grown by Boonville Barn Collective, a woman-owned farm in Northern California that harvests, dries, and grinds every Pepper by hand to preserve the full spectrum of flavor. Our Olive Oil is grown and pressed in Ojai, California, on a fourth-generation family farm, providing a rich, peppery base for the heat.

Since day one, this salsa has been carefully made in our kitchen using a cold-extraction method. No heat is applied to any of the ingredients, just time, allowing the deep nuances of each Chile to drench the oil in flavor. 

Sourcing:
Boonville Barn Collective
This year we partnered with the Mendocino Renegade-certified farm to plant an additional 1,000 lbs of Chiles. Every Chile is grown regeneratively, then hand-harvested, dried, and ground into farm-to-jar spice that supports soil health, biodiversity, and the local community.

Heritage Extra Virgin Olive Oil
Grown on a multi-generational family farm working with organic, sustainable, and biodynamic principles. Olives are hand-selected at peak ripeness and pressed immediately, with pressing paste returned to the soil as compost tea.