Marie Sharp's 仙人掌哈瓦那辣木莎莎醬

The hand-chopped onions and green tomatoes give it a chunky, real-salsa texture that I wasn't expecting from a bottle, and the habanero heat lingers just long enough. I've been putting it on eggs and tacos all week, and it somehow tastes even better the next day.

The cactus and moringa give it this earthy, almost grassy base that balances the habanero really well, and the hand-chopped onions keep it chunky. I've been putting it on eggs and tacos all week, it's got a serious kick that builds but doesn't wreck you.

The heat creeps up nicely, but the moringa and cactus give it this fresh, almost grassy finish that I haven’t tasted in any other salsa. The hand-chopped onions still have a little crunch to them, which made it perfect straight out of the jar on tacos.