The aforementioned chili chiltepín in olive oil and the salsa macha with peanuts didn't even last a week, so it had to be assured adequate supply. A nice side effect is that you support local micro-entities, as my favourite salsas are produced by private families around Puebla.
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| Chile Mora (smoke-dried minced chilis in olive oil). The taste is good, but the smoky smell extremely reminds me of Landjäger. Not the best prerequsite for a vegetarian's favourite sauce... |
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| Another chiltepín sauce - this time with sesame, peanuts, pumpkin seeds, almonds, garlic, salt and olive oil. Lasted exactly two days, as it can just be eaten like a trail mix - yummy! |
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