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Born from our 2017 season in Mexico, this is our take on a traditional salsa macha—reworked and refined in Copenhagen into a deeply savory, spoonable chili glaze. What began as a staff favorite for our morning bowl of rice is now a put-it-on-everything staple.
We begin by grinding ancho and morita chiles with toasted sunflower seeds and sediments from our Nordic “Soy” Sauce. This aromatic powder is then blended with our house-made peaso, bringing added depth and complexity. The result is layered and intense, with a fruitiness that rounds out the heat.
Spoon it over eggs, fold it into butter, spread it on sandwiches, or finish roasted meats and vegetables. It’s equally at home in a bowl of rice with cured egg yolk and pickles—just as we eat it religiously in the staff canteen.
