Made with
Intention.
Viernes began as a Friday ritual — the end of the week, the start of something good. A jar of salsa macha on the table, shared with people who matter.
Centuries Before
the Jar
Salsa macha is not a trend. It is a tradition that stretches back through the markets of Oaxaca and the coastal kitchens of Veracruz — where cooks have long known that dried chiles, toasted seeds, and good oil, combined with patience, produce something extraordinary.
Unlike fresh salsas, salsa macha is built to last. The oil preserves the chiles. The chiles deepen over time. Each jar improves as it sits — a living condiment that rewards those who keep it close.
"Not a hot sauce. Not a condiment.
A way of eating."
Four Chiles.
One Purpose.
Every chile in Batch 001 was chosen for what it contributes — not just heat, but character. Together they build a flavor that is sweet, smoky, and spicy in equal measure.
Ancho
Dried PoblanoDeep, dark, and fruity. Ancho brings a raisin-like sweetness and mild heat that anchors the entire blend. The soul of the batch.
Guajillo
Dried MirasolEarthy and tannic with a long, slow smoke. Guajillo adds complexity and a subtle berry note that lingers on the finish.
Morita
Smoked JalapeñoA small smoked chile with outsized presence. Morita contributes a leathery, tobacco-like smokiness that makes the oil feel alive.
Árbol
Chile de ÁrbolBright, clean, and direct. Árbol delivers the heat — not a slow burn, but a sharp, honest spike that fades cleanly.
Small Batch.
No Shortcuts.
Every batch of Viernes is made by hand in small quantities. The chiles are toasted individually — each variety treated according to its own character. The sesame seeds are toasted separately. The garlic is slow-cooked in olive oil until golden and sweet.
Dried cherries add a dark, jammy sweetness that balances the heat. Apple cider vinegar brightens the finish. Mexican oregano ties it together — herbal, citrusy, and unmistakably of the land.
The result is finished with sea salt and left to rest — because the best things always need a little time.
Batch 001 Ingredients
Dried Ancho Chile · Dried Guajillo Chile · Dried Morita Chile · Chile de Árbol · Dried Cherries · Sesame Seeds · Garlic · Olive Oil · Apple Cider Vinegar · Sea Salt · Mexican Oregano
DULCE · AHUMADO
PICANTE
Why Viernes?
Viernes is Friday in Spanish. It is the moment the week exhales — when the table gets set with intention, when the food is worth lingering over, when the right condiment makes everything better.
We make salsa macha for those moments. For the long dinners. The late cocktails. The mornings after, when eggs and leftover tortillas deserve something extraordinary.
Every day can be a Viernes.
Ready to Taste It?
Batch 001 is available now in limited quantities. Once it's gone, it's gone — until the next batch.