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4.9 from 120 votes

Authentic Salsa Macha

Salsa Macha! Get ready to LOVE this magnificent infused-oil salsa. Made with chile de arbol, garlic, peanuts and it is so delicious to the point of being addicting. It works well on just about anything and it lasts for a long time in your refrigerator. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 tablespoons
Calories: 102 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 15 arbol chiles (add more for extra spicy) stemmed and seeded
  • 2 chile moritas stemmed and seeded
  • 1 cup olive oil, peanut or vegetable oil (divided ½ & ½)
  • 10 garlic cloves peeled and pressed
  • ½ cup raw, shelled, unsalted peanuts
  • 2 Tablespoons raw, unsalted sunflower seeds optional
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon cider or white vinegar
  • 1 Tablespoon Kosher or sea salt

Instructions

    Cup of Yum
  1. Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.
  2. Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.
  3. Transfer the garlic and oil to a bowl and set aside.
  4. To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!
  5. Transfer the chiles and oil to the bowl with the garlic and set aside.
  6. To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.
  7. Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.
  8. Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.

Notes

  • Important! If possible, wear gloves when seeding the chiles to prevent your fingers from burning. Or wash your hands right away and do not touch your face!
  • The oil shouldn't be too hot. Be careful not to burn the garlic and the chiles. 

  • Important! If possible, wear gloves when seeding the chiles to prevent your fingers from burning. Or wash your hands right away and do not touch your face! Storing

    Fridge – Store in glass containers for up to 1 month. Freezer – Fill your containers 3/4 of the way or zip lock bags into frequently used portions (1/4 cup, 1/2 cups) for easy usage. Freeze for up to 2 months.

  • Fridge – Store in glass containers for up to 1 month.
  • Freezer – Fill your containers 3/4 of the way or zip lock bags into frequently used portions (1/4 cup, 1/2 cups) for easy usage. Freeze for up to 2 months.

Nutrition Information

Serving 1tablespoon Calories 102kcal (5%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 249mg (10%) Potassium 7mg (0%) Sugar 1g (2%)

Nutrition Facts

Serving: 24tablespoons

Amount Per Serving

Calories 102

% Daily Value*

Serving 1tablespoon
Calories 102kcal 5%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Sodium 249mg 10%
Potassium 7mg 0%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.