Chefs and cooks in Mexico use dry salsas -- Machas -- to quickly and conveniently add complex seasonings to their dishes. Roasted serrano chiles, nuts (peanuts or almonds) and garlic, together with salt and spices, make Machas as versatile as salt or black pepper. Our Machas can be combined with sour cream, cottage cheese, or cream cheese to make tangy dips. Sprinkle on fried eggs or mix into scrambled eggs. Use in dry rubs or marinades for steaks, burgers, chops, seafood, or chicken. Season nachos, pizza, sauces, soup, salads, vegetables -- even buttered popcorn.

Grocer's and specialty retailer's shelves are replete with seasonings containing chiles or chile flavors. Variously described as Cajun, Jamaican, or Mexican, with many bearing the names of well-known chefs, few equal, and none exceed, the all-natural flavorfulness and purity of Toño & Betos Salsa Machas. Unlike virtually all other brands, Toño & Betos Salsa Machas contain no preservatives, chemical flavorings, coloring agents, or other unhealthy additives.

Once you use Toño & Betos Salsa Machas, you will keep them next to your salt and pepper and use them as primary seasonings.

Macha (peanut)  READ MORE

Serrano chiles, roasted peanuts, garlic, salt, vegetable oil and spices create a masterful blend that is pure, concentrated flavor! With its rich russet color, vigorous chile aroma and taste, and just enough heat to say ¨howdy¨, it makes a great marinade. Just add orange segments, lime juice, oil and a dash of tequila!

Macha (almond)  READ MORE

Substituting roasted almonds to the basic macha blend creates a deep, garnet color and slightly more full-bodied aroma and flavor. An excellent dry rub, it is also a favorite sprinkled on pizza and pasta. For something different try it in a chutney, seafood or pasta sauce.

BASIC PREPARATION INSTRUCTIONS

These dry, all-natural salsas are incredibly versatile: Add from 1/2 to 1 teaspoon of Salsa Macha to each cup of

• Guacamole
• Cheese for Nachos
• Sour cream
• Chile con queso
• Chili con carne
• Frijoles
• Enchilada, taco, cocktail or barbecue sauce
• Use as a dry rub
• Add to marinades for beef, pork and poultry
• Sprinkle into soups or over salads to add a little kick of spicy flavor
• Add one teaspoon to each cup of flour or breadcrumbs to make spicy batters and breading for fried chicken, shrimp and fish fillets
• Mix into scrambled eggs or sprinkle over fried eggs
• Sprinkle on patties or mix with ground beef to make spicy burgers
• Mix with strips of beef, onion and bell pepper to make fajita filling
• Sprinkle onto pizza or over buttered popcorn
• Add to sautéed or stir-fried chicken, beef, pork or vegetables
• Make spiced bar nuts