Salsa Macha Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
10
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Calories
91 kcal
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Course
Main Course, Condiments
Salsa Macha Recipe
Description
This Salsa Macha recipe prepares a flavorful chili oil condiment featuring a mix of dried peppers including ancho, guajillo, and chile de arbol. These chilies are deveined, deseeded, and finely chopped before being combined with peanuts, chopped garlic, sesame seeds, and vegetable oil heated until the garlic crisps and the seeds turn golden. The hot oil extracts and blends flavors from these ingredients.
The mixture cools before apple cider vinegar, salt, and Mexican oregano are stirred in for acidic balance and aromatic notes. The salsa is then pulsed briefly in a blender to combine without fully pureeing, maintaining a coarse texture. Salsa Macha is thicker and oilier than typical salsas, similar to a chili crisp with crunchy bits and a spicy, nutty, and mildly smoky flavor profile.
It's commonly used as a finishing sauce or condiment to add complexity, mild heat, and texture to tacos, grilled meats, and other Mexican dishes. The high oil content preserves the salsa, which can be refrigerated for several weeks.
Adjusting the oil quantity influences the thickness and oiliness, with less oil resulting in a denser sauce. The heat level is mild by default but can be increased via hotter peppers or extra chili flakes.
Ingredients
- 2 ancho pepper large
- 2 guajillo pepper large
- 5-6 chile de arbol peppers
- 1/4 cup peanuts
- 4 garlic chopped, cloves
- 1 tablespoon sesame seeds
- 2 cups vegetable oil (use 1 cup for less oily - see notes below)
- 1 teaspoon apple cider vinegar
- salt I use 1/2 teaspoon, to taste
- 1/2 teaspoon Mexican oregano
Instructions
- Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
- Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
- Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
- Stir in the vinegar, salt and Mexican oregano.
- Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
- Serve!
Notes
- Use 1 cup of vegetable oil instead of 2 cups if you prefer a less oily, thicker salsa macha.
- Store in a sealed container in the refrigerator; it will keep 3-4 weeks.
- Salsa macha is traditionally mild; adjust chili types or amounts for more heat if desired.
- Serving size is about 1/4 cup per use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2106IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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