Sikil P’ak

Ingredients: Dehydrated tomato, salt, sesame seeds, dehydrated garlic, red bell pepper, chives, ancho chili, sesame oil, habanero peppers, natural flavors and not more than 2% sunflower oil and silicon dioxide used as processing aids.

Contains: SESAME

To make:

1. Place 8oz of whole roasted unsalted pumpkin seeds into a food processor and puree until smooth.

2. Add 2 TBSP of Sikil P’ak Seasoning and 4oz of water to the food processor and mix well. 

3. Place the mixture into a closed container and let sit for 1-2 hours.  

4. Use as a sandwich spread or veggie dip.  

Salsa Macha

Ingredients: Sesame seeds, red bell peppers, salt, dehydrated onion, dehydrated garlic, chipotle peppers, ancho chiles, maltodextrin, brown sugar, vinegar, sesame oil, natural flavor and not more than 2% sunflower oil and silicon dioxide used as processing aids.

Contains: SESAME

To make:

Oil Based Salsa Macha

1. Add the full 8oz jar of Salsa Macha Seasoning and between 8-10oz of olive oil into a covered container.
2. Shake or mix well and allow to sit overnight in the refrigerator to let the flavors really bloom into the oil.  
3. Use as a finishing dip for cooked meats, as a brush on while grilling meats or as a finishing sauce in tacos.

Mayo Based Salsa Macha

1. Mix two parts Oil Based Salsa Macha with one part mayo.
2. Cover and let the mixture sit overnight in the fridge to fully bloom.
3. Serve as a spread on your favorite sandwich or as a drizzle over tacos or fajitas.

Guasacaca

Ingredients: Salt, green bell peppers, jalapeños, dehydrated onion, spice, dehydrated garlic, maltodextrin, jalapeño puree (jalapeño pepper, vinegar, salt, natural flavor), cilantro, natural flavors and not more than 2% sunflower oil and silicon dioxide used as processing aids.

To make:

1. Split four avocados in half and scoop them into a bowl after removing the pits and skin.  
2. Add 1 heaping TBSP of Guasacaca Seasoning to the bowl and mash the mixture until almost smooth. Taste and add another TSP of seasoning if necessary.
3. Cover the mixture and place in the refrigerator for at least two hours before serving.
4. Use as a sandwich spread or dip for chips and veggies.