NOMAD CHILLI CO: Salsa Macha Mexican Chilli Oil – 150g

Mexico's crunchy chilli oil, Nomad-style

Salsa macha is the nutty, crunchy cousin of the hot sauce world, and Nomad's version nails it — roasted peanuts, pepitas and a blend of dried Mexican chillies suspended in aromatic oil. Textured, smoky and deeply savoury, with a slow heat that creeps rather than slaps.

The flavour

Toasty and nutty first from roasted peanuts, pepitas and sesame, then smoky depth from árbol and morita chillies, fried garlic and shallots. A whisper of native lemon myrtle lifts it, and a slow, smoky 7/10 heat builds and lingers. Spoon the oil and the crunch together.

How to cook with it

• Spoon over tacos, roast meats or grilled vegetables.
• Drizzle across fried eggs or avocado toast for crunch and heat.
• Stir through noodles, dumplings or fried rice.
• Finish a pizza or a bowl of pasta with a spoonful.
• Dollop onto smashed potatoes or roasted pumpkin.

In the jar

An aromatic red-brown oil packed with visible chilli flakes, seeds and chopped nuts that settle at the bottom — give it a stir and spoon out both the oil and the crunch.

Ingredients & Dietary

Ingredients: Canola oil, árbol chilli, morita chilli, red chilli, peanuts, pepitas, sesame seed, fried shallots, apple cider vinegar, fried garlic, lemon myrtle, sea salt, pepper.

Dietary: Contains peanuts, sesame seed and sulphites. No gluten-containing ingredients listed (gluten friendly). Allergens and full statement — always check the physical label.

FAQ

How hot is Salsa Macha? It's a medium 7/10 — a slow, smoky heat that creeps up rather than hits hard, balanced by nutty, savoury depth.

Does it contain nuts? Yes — it contains peanuts and sesame seed, and sulphites. Always check the physical label if you have an allergy.

What do you use chilli oil on? Almost anything — tacos, roast meats and veg, eggs, noodles, dumplings, pizza and pasta. Stir it first, then spoon over both the oil and the crunch.

The Rub Smuggler's Verdict

This jar's the finishing move on a whole plate of cargo. Season a steak with Butchers Axe Stampede Steak Seasoning, mop it with Elk Creek Country Wing Sauce, then spoon the crunchy chilli oil over the top to finish — and keep it handy for tomorrow's eggs. Stir the jar first so you get oil and crunch both.