So you’ve used chile crisp for just about everything. Maybe it’s time to try a different chile-fueled oil-based condiment. Three intriguing varieties of Mexican salsa macha have been created by Masienda, a supplier of traditional Mexican ingredients. They’re crunchy, ruddy with oil and chiles, and offer some sweetness to play off the heat. Guajillo-cranberry-hazelnut is chewy and earthy; chipotle-coffee-peanut is chunky, nutty and hot; and arbol-nori-sesame made also with Sichuan peppercorns has funky sizzle.
Pura Macha salsas, $18 for nine ounces ($54 for three flavors), masienda.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.