Something happened to me in the last 15 years: I became a chicken person. Not that I didn't like the protein before, but it was often overcooked in my house growing up so I never appreciated it unless it was fried. But in this last decade and a half, I've both cooked recipes myself and eaten dishes prepared by others that totally changed my mind.
In Tasting Table's definitive ranking of nine jarred salsa macha sauces, Masienda brand's Guajillo, Cranberry, and Hazelnut Salsa Macha easily swept the competition. This chewy, earthy macha boasts a textural element that sets it above competitor offerings. Where Masienda's macha truly shines, though, is in balance and creativity. The inventive interplay of guajillo chili pepper, cranberry, and hazelnut was expertly proportioned to deliver all the right notes on all the right levels, making this non-traditional ingredient combo feel like a welcome upgrade rather than jarring.
