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Salsa Macha Recipe

Easy Salsa Macha Recipe

Salsa Macha is a traditional Mexican chili oil made with dried chilies, garlic, nuts, and seeds, all fried in oil and blended into a rich, spicy paste. Originating from Veracruz and Oaxaca, this rustic salsa is known for its smoky heat and complex flavors. Whether drizzled on tacos, spooned over grilled vegetables, or stirred into soups, it adds depth and fiery character to any dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 6 pieces dried chile de árbol
  • 4 pieces dried guajillo chiles
  • 4 cloves garlic, peeled
  • 1/3 cup vegetable oil
  • 1/4 cup unsalted peanuts
  • 2 tablespoons pumpkin seeds pepitas
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar optional

Method
 

  1. Prepare Chilies: Remove stems and seeds from dried guajillo and árbol chiles. Tear them into smaller pieces.
  2. Heat Oil: In a skillet, heat vegetable oil over medium heat (around 160°C).
Fry Ingredients:
  1. Add garlic cloves and fry until golden, about 2–3 minutes. Remove and set aside.
  2. Add chilies and fry for 1 minute or until they darken slightly but don’t burn. Remove.
  3. Fry peanuts, pumpkin seeds, and sesame seeds until lightly golden. Remove.
  4. Cool Down: Allow all ingredients and oil to cool for 10 minutes.
  5. Blend: In a blender or food processor, combine fried garlic, chilies, nuts, seeds, salt, vinegar, and optional sugar. Add the oil last and blend until desired texture is reached (coarse or smooth).
  6. Store: Transfer salsa macha to a jar. Let rest for 1 hour or overnight to deepen flavor.

Notes

  • You can swap peanuts with almonds or cashews for a different flavor.
  • Adjust the heat by using fewer chile de árbol or more guajillos for a milder salsa.
  • Store in an airtight jar in the fridge for up to 3 weeks.
  • Tastes better a day after preparation as flavors meld.