Salsa Maya (Arbol Chili Salsa), 8.45 Fl Oz - By La Querendona

Lots of flavor, lots of heat. Great flavor booster for soups and chili and morning eggs. The 8.45 fl Oz container is a soft plastic cup with a loose fitting lid. So I transferred the ingredients to a more sturdy container with a screw top.

Expired Product

This was kinda gross. We liked how it was super spicy. So spicy you’d have to quit after a few chips but it’s really oily.

I believe it was spoiled, I am a lover of salsa macha and Arbol peppers, but this I had to throw away. Maybe I got a bad batch..

Great product recommend by @cheflilyflowers Instagram.

So disappointed, I ordered 2 salsa Maya and I got 1 salsa Maya and 1 salsa Roja, and I cannot return them, this so bad.

Salsa Maya (Arbol Chili Salsa), 8.45 Fl Oz - from La Querendona through AmazonThis stuff has VINEGAR in it and that really ruins the flavor. The presentation is very weak, packaged in a flimsy plastic cup with a thin film seal beneath a plastic cap. Amazon wisely put the cup into a sealed plastic bag and padded the box very well with air pillows for shipping.BEST SOLUTION: make your own at home, EASILY! Here's how:! WARNING ! The hot sauce is EXTRA hot when the chilis are powderized in a blender.ALTERNATIVE for less heat -- do not powderize the chilis; instead, crush them or just run them in the blender for a few seconds, maybe three or four seconds. Or, also, you can just mash the chilis in the iron skillet with a forkINGREDIENTS• Dried Arbol Chili, 2 ounces, crushed or ground• Olive Oil, 2 tablespoons / adjust to alter the concoction's consistency as desired• Garlic, 2 freshly crushed cloves• Salt, just a sprinkle / maybe 1/3 of a teaspoonDIRECTIONSI put the dried 2 ounces of arbol peppers in the blender first, it is a NutriBullet blender. In ten seconds it turned the peppers to finely granulated POWDER. This additional surface area has made the hot sauce extra hot.> Normally, I roast the peppers in an iron skillet for about ten minutes on medium heat, stirring in perhaps two to three tablespoons of olive oil. Then I add two crushed garlic cloves and just a wee bit o'coarse ground sea salt, or pink Himalayan salt, and stir and mash it all with a fork until it is consistently mixed.Now, with this new way of making the hot sauce, I ground the peppers first, then put the powder into the iron frying pan and added the olive oil, garlic, and salt.Set the burner beneath the iron skillet to medium and let everything roast as you stir constantly for about 10 minutes.DONE! VERY HOT – but we like it!Try it, very delicious and quite inexpensive. Let us know how y'all do like it, mm-hmm.--Dennis in Columbus, Georgia USA

This was horrible. The oil in the recipe tasted like raw petroleum. The overall flavor was oily kerosene. It may have looked like a salsa macha type condiment but was nowhere near it. Soft plastic container and lid- I have no idea how it made it to my home intact. It was an oily explosion waiting to happen. I should have lit my cigarette with a 5 dollar bill rather than waste it on this trash.