The chile tusta is a small, squat, triangular chile cultivated along the Pacific coast of Oaxaca and the foothills of the Sierra Sur. When fresh, it is a light yellow with patches of mauve, but its colors change to orangey red as it ripens. This chile is mostly used, when fresh, for table sauces, although it is also dried in small quantities. We source ours from small farmers in Oaxaca.

This oil based salsa is delicious with tamales, eggs, meat and veggies. Low- Med Spice. 

Layered with flavors, a bit of sweetness from the piloncillo and subtle heat. This salsa was inspired by Gabriela Cámara's Salsa Negra that she used to serve at CALA in San Francisco. 

• Ingredients: California olive oil, chile tusta, chile guajillo, piloncillo, garlic, and salt
• This salsa will last months. Refrigerate after opening to keep longer- this oil based salsa will coagulate when cold. I leave my salsa out on the counter because I use it so often. The olive oil should help to preserve the salsa. 
• Handmade in small batches. Ships anywhere in the US. 7.75 oz.