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Get ready to spice up your meals with this mouth-watering Mexican salsa macha recipe! It’s the perfect condiment that packs a punch of flavor, made with crispy bits of toasted chili peppers, garlic, peanuts, and sesame seeds in oil. You won’t be able to resist the irresistible combination of heat, crunch, and nuttiness that this salsa macha brings to your table.

salsa macha on wood spoon

Table of Content:

What is Salsa Macha?

Salsa Macha is a rich chile oil salsa made from variations of dried chiles, garlic, nuts, and sesame seeds fried in oil and finely blended. Smoky, deep, and flavorful, use it as you would a salsa, or use it as a flavorful marinade.

Salsa Macha is perfectly served alongside grilled fish, or steak, or drizzled over fried eggs, spoon some into any taco, or serve with quesadillas. It is fabulous with beans.

It’s definitely different than the typical tomato-based versions you’re thinking of when you think of Mexican salsas.

Origin of Salsa Macha

Have you ever tasted salsa macha? This mouth-watering sauce has its origins in Orizaba, a charming city located in the beautiful Mexican state of Veracruz. The name “salsa macha” comes from the feminine form of “macho,” and believe me, this sauce is not for the faint-hearted! The best thing about salsa macha is that its base recipe can be customized to suit your taste buds. So, why not try your hand at creating your own unique version of this delicious sauce?

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🌶Ingredients

Salsa Macha ingredients

Dried Chile Peppers: These dried peppers are excellent choices for this recipe

. Dried Guajillo, Ancho, Pasilla, Chile de Árbol, Tepins, Morita (Chipotle pepper)

Nuts: Unsalted roasted peanuts are traditional for salsa macha

Seeds: Sesame seeds are traditionally used but pepitas (pumpkin seeds) can be used or both.

White vinegar – you can also use apple cider vinegar

Olive Oil – grapeseed oil can replace olive oil

Spices: Salt and Mexican oregano

Garlic: garlic cloves or chopped garlic

Sugar: Brown sugar or honey. (Optional to cut any bitterness and balance the salsa.)

guajillo and garlic for salsa macha

How to Make This Recipe

  • Remove the stems and seeds from the ancho peppers, Guajillo peppers, and chiles de arbol. Chop or cut them into very small pieces, about 1/2-inch or smaller.
  • Add the peanuts, garlic, sesame seeds, and oil to a medium skillet or pot. Heat to medium-high heat and cook for 3 minutes, add chile pieces, and cook for 2 minutes more or until the garlic starts to crisp up and the seeds turn golden brown.
cooking salsa macha
  • Remove from the heat. Let cool for 5-10 minutes.
  • Stir in the vinegar, salt, and Mexican oregano.
  • Pour the mixture into a blender or food processor and pulse until the salsa is nicely combined…you don’t want to puree the salsa. I like my salsa a little chunky but you can pulse for a smoother salsa.
  • Store in refrigerator in a jar or an airtight container. Good for up to 3 weeks.
chunky salsa macha

What do You Eat with This Salsa?

salsa macha on tacos
Salsa Macha on tacos

Spice up your meals with salsa macha! It’s the secret ingredient that turns ordinary dishes like tacos, fried eggs, veggies, and rice bowls into flavor explosions!

  • drizzle on PIZZA, just a little on a slice
  • drizzled on quesadillas or nachos
  • Perfect on rice bowls
  • Mix in with veggies for a spicy side dish.
  • Spice up your burger game by mixing salsa macha with mayo for a condiment that’s a total game-changer!.

How to Store Salsa Macha

Refrigerator – Store in glass jar containers for up to 3 weeks.

Freezer – Store in airtight freezer bags for up to 3 months

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Salsa Macha

Eunice Huerta
Salsa Macha is a rich chile oil salsa made from variations of dried chiles, garlic, nuts, and sesame seeds fried in oil and finely blended. Smoky, deep, and flavorful, use it as you would a salsa or use it as a flavorful marinade.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Salsa
Cuisine Mexican

Ingredients
  

  • 3 dried guajillo peppers
  • 1 dried Chile de Arbol 2 for spiciness
  • 3 dried ancho peppers
  • 1/2 cup unsalted roasted peanuts
  • 1 tablespoon sesame seeds
  • 2 teaspoons garlic minced
  • 1 1/4 cups olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon Mexican oregano
  • 2 tablespoons brown sugar optional - helps balance flavor

Instructions
 

  • Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into tiny pieces, about 1/2 inch or smaller. Set them aside.
  • Add the peanuts, garlic, sesame seeds, and oil to a medium skillet or pot. Heat to medium-high heat and cook for 3 minutes, stir in chile pieces and cook for 2 minutes more or until the garlic starts to crisp up and the seeds turn golden brown.
  • Remove from the heat. Let cool for 5-10 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.
  • Store in the refrigerator in a jar or airtight container. Good for up to 3 weeks.
Keyword Mexican chili oil, salsa macha recipe, salsa macha oil
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