Chingonas Salsa Macha

I’ve never had rice bran oil in chili oil. I’ve never had cumin in chili oil. This is really unique. 100% A+ tier. Buy this, you guys.

Chingonas is a salsa macha made in San Francisco, rated three out of five on their own spice scale, and built on an oil we’d never seen in this category: rice bran oil.

The taste test

It’s very, very chunky — it takes a little effort to dig to the bottom of the jar, which is exactly the kind of problem we like. The smell is slightly smoky; the first bite is audibly crunchy.

Then the mystery flavor hit us, and it took two more spoonfuls to name it: cumin. Nobody puts cumin in chili oil. Chingonas does, and it works — a little savory, a little smoky, unmistakably Mexican, and completely its own thing on a shelf full of Sichuan-style jars.

What to eat it on

Tacos and eggs are the obvious wins. It’s also outstanding on grilled meat, rice bowls, and anywhere a smoky crunch belongs.

Verdict

A+ tier, no hesitation. Between Chingonas and Chelas Chile, salsa macha has fully earned its place on the tier list — different tradition, same “why is the jar empty already” outcome.