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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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