This beautiful product originated in the Veracruz Region of Central, Caribbean Mexico. Similar to Salsa Seca from Michoacan to Oaxaca derived from "salsa de semillas," which roughly translates to a "salsa of seeds." This sauce used for topping dishes originally has peanuts and lots of seeds and lots of oil.
Us being who we are make ours with five types of dried Central American Chiles: Morita(smoked and dried red jalapeno, chipotle is a green jalapeno,) Puya or Pulla, Pasilla, Guajillo and Ancho; Sesame seeds, Sunflower seeds, Pumpkin Seeds, Fried Garlic and Fried Shallots. We also use an awesome local raw, cold pressed, Non-GMO Sunflower oil from Oilver Farm in Pitts GA.
