Salsa Macha Recipe

Introduction

Salsa Macha is a vibrant, smoky Mexican chili oil packed with bold flavors from dried chiles, garlic, and toasted peanuts. It’s a versatile condiment that adds a delicious kick to any dish, from tacos to grilled meats or even eggs.

Ingredients

• 8 garlic cloves (thinly sliced)
• 1 ½ cup chile morita
• 6 chiles de arbol (leave seeds for more spice or remove seeds for less)
• 2 chile guajillo
• ½ cup peanuts
• 2 tsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp Mexican oregano
• ⅓ cup toasted sesame seeds
• 1 tsp white vinegar (or red wine vinegar)
• 1 tsp salt
• 1 tsp tamari (optional but recommended)
• ⅓ cup avocado oil for frying
• Olive oil (enough to cover everything and adjust for desired consistency)

Instructions

1. Step 1: Preheat a pan with avocado oil for 2 minutes over low heat. Add the garlic slices and crisp them gently, stirring occasionally to avoid burning. Once they turn a very light golden color, remove the garlic from the oil and set aside on a plate, keeping the oil in the pan.
2. Step 2: Place the chile morita, chiles de arbol, and chile guajillo into a blender or food processor. Pulse until the chiles are broken down into small pieces.
3. Step 3: Add the peanuts to the blended chiles and pulse roughly a few times. Avoid over-processing to prevent turning the mixture into a smooth peanut paste; you want some texture.
4. Step 4: Return the pan with the reserved avocado oil to medium-low heat. Add the blended chile and peanut mixture, then stir in brown sugar, smoked paprika, Mexican oregano, salt, and toasted sesame seeds. Toast this mixture for 2–3 minutes, stirring frequently to prevent burning.
5. Step 5: Remove the pan from heat. Stir in the vinegar and tamari, mixing well.
6. Step 6: Chop the crisped garlic into small pieces and fold them back into the salsa. Pour in enough olive oil to cover the mixture and adjust the amount until your desired consistency is reached.
7. Step 7: Let the salsa macha cool completely before transferring it to an airtight container for storage.

Tips & Variations

• For a milder salsa, remove the seeds from the chiles de arbol before blending.
• Replace peanuts with almonds or pumpkin seeds for a different nutty flavor.
• Use smoked paprika for a deeper, smoky taste; regular paprika works too but is less intense.
• Adjust olive oil quantity to make the salsa thicker or more pourable depending on your preference.

Storage

Store salsa macha in an airtight container in the refrigerator for up to two weeks. Bring it to room temperature before using or gently warm it to loosen the oil and enhance flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make salsa macha without peanuts?

Yes, you can substitute peanuts with other nuts or seeds like almonds or pumpkin seeds to maintain texture and flavor while avoiding peanuts.

Is salsa macha very spicy?

The heat level depends on the chiles used and whether their seeds are included. Leaving seeds in the chiles de arbol will increase spiciness, but you can adjust this to suit your tolerance.

Salsa Macha Recipe

---

★★★★★

5 from 56 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: Approximately 1 ½ cups 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Salsa Macha is a vibrant, smoky, and slightly spicy Mexican chili oil sauce made with dried chilies, garlic, peanuts, sesame seeds, and aromatic spices. It’s perfect for drizzling over tacos, grilled meats, or eggs, adding a rich depth of flavor and a delicious crunch.

---

Ingredients

Scale 1x2x3x

Chilies and Nuts

• 1 ½ cup chile morita
• 6 chiles de arbol (leave seeds for more spice or remove seeds for less)
• 2 chile guajillo
• ½ cup peanuts

Spices and Seeds

• 2 tsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp Mexican oregano
• ⅓ cup toasted sesame seeds
• 1 tsp salt

Additional Flavorings

• 8 garlic cloves (thinly sliced)
• 1 tsp white vinegar (or red wine vinegar)
• 1 tsp tamari (optional but recommended)

Oils

• ⅓ cup avocado oil for frying
• Olive oil (enough to cover everything and adjust for desired consistency)

---

Instructions

1. Preheat and crisp garlic: Heat the avocado oil in a pan over medium heat for 2 minutes. Add the thinly sliced garlic cloves and crisp them gently on low heat, watching carefully to avoid burning. Once the garlic turns a very light golden color, remove it from the oil and set it aside on a plate. Retain the oil in the pan.
2. Prepare chilies and peanuts: In a blender or food processor, pulse the chile morita, chiles de arbol, and chile guajillo until they are finely chopped but not completely ground. Add the peanuts and pulse a few times to combine without turning into a paste; you want some texture.
3. Cook the chili mixture: Add the blended chili and peanut mixture to the hot oil in the pan. Stir in the brown sugar, smoked paprika, Mexican oregano, salt, and toasted sesame seeds. Cook on medium-low heat for 2-3 minutes, stirring continuously to toast the spices and nuts without burning the mixture.
4. Add vinegar and tamari: Remove the pan from heat and stir in the vinegar and tamari to enhance the flavor and balance the spice.
5. Incorporate crisped garlic and adjust consistency: Chop the crisped garlic into small pieces and fold them into the chili mixture. Pour in enough olive oil to cover all ingredients and adjust the amount to achieve your preferred texture and consistency.
6. Cool and store: Allow the salsa macha to cool completely. Transfer it to an airtight container and store in the refrigerator. The flavor will deepen over time and it will keep for up to two weeks.

Notes

• For milder salsa macha, remove seeds from chiles de arbol before blending.
• Adjust olive oil quantity for thicker or thinner sauce based on preference.
• Use tamari or soy sauce for a subtle umami boost; omit for a gluten-free version if using gluten-free tamari.
• Storage in the refrigerator helps preserve freshness and flavor.
• Serve salsa macha as a condiment with tacos, grilled meats, eggs, or vegetables.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: Frying
• Cuisine: Mexican

Keywords: Salsa Macha, Mexican chili oil, spicy sauce, chili and garlic sauce, peanut chili sauce, condiment, Mexican recipe