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
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
- 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.
- 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.
- 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.
- Add vinegar and tamari: Remove the pan from heat and stir in the vinegar and tamari to enhance the flavor and balance the spice.
- 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.
- 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
