Salsa Macha

It starts with a sizzle: dried chiles, garlic, seeds, and nuts hitting hot oil. What follows is deep flavor, layered heat, and a crunch that holds up in the jar for weeks.

Swipe it on grilled bread. Spoon it over eggs. Stir it into noodles. Or just eat it straight from the jar. No rules here.

Why You'll Love Salsa Macha

Salsa macha is a smoky, spicy, deeply flavorful Mexican condiment made from dried chiles, garlic, nuts, and seeds toasted in oil and blended with vinegar and salt. It's crunchy, complex, and keeps in the fridge for weeks, so it's worth making a full jar.

Tips and Tricks

• Use a mix of guajillo and arbol for balance-smoky and spicy.
• Toast ingredients just until fragrant to avoid bitterness.
• The oil will solidify slightly in the fridge-let it come to room temp before using.

Variations

• Sub peanuts with cashews, almonds, or pepitas.
• Add a pinch of sugar or honey to mellow the heat.
• Stir in a splash of soy sauce or fish sauce for umami depth.
• Prefer smoother texture? Blend longer until almost creamy.

Substitutions

• Use avocado oil instead of olive oil for a more neutral flavor.
• Red wine vinegar or lime juice can replace apple cider vinegar.
• Swap guajillo for pasilla or ancho for a richer, darker profile.

Best served with

• Fried or scrambled eggs
• Grilled meats or roasted vegetables
• Tacos, tostadas, or grilled sourdough
• Noodles or grain bowls (yes, really)

How to Store Leftovers

• Store in a sealed jar in the fridge for up to 2 weeks.
• Bring to room temperature before serving for best texture and flavor

Common Questions

Salsa Macha

No ratings yet

Salsa macha is a smoky, spicy, deeply flavorful Mexican condiment made from dried chiles, garlic, nuts, and seeds toasted in oil and blended with vinegar and salt. It's crunchy, complex, and endlessly versatile.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Servings: 12 tablespoons

Course: Dressing/Condiment

Cuisine: Californian, Mexican

Ingredients Method Notes

Ingredients

  

1x2x3x?

• ½ cup Olive oil
• 4 Dried guajillo chiles stemmed and seeded
• 2 Dried arbol chiles stemmed and seeded
• 2 tablespoon Sesame seeds white or black
• 2 tablespoon Peanuts
• 4 cloves Garlic smashed
• 1 teaspoon La Baleine grey sea salt
• 2 tablespoon Apple cider vinegar

Method

 

1. In a small pan, heat olive oil over medium heat.
2. Add guajillo and arbol chiles, sesame seeds, peanuts, and garlic.
3. Toast gently for 2-3 minutes, stirring often, until the chiles darken slightly and everything is aromatic but not burnt.
4. Remove from heat and transfer all contents (oil included) to a blender or food processor.
5. Add salt and apple cider vinegar.
6. Blend until the salsa is cohesive but still textured, like a chunky chili oil.
7. Let cool before transferring to a jar.

Notes

Storage: transfer the cooled salsa macha to a clean, airtight jar and refrigerate for up to 3 weeks. Keep the solids submerged under the oil, which helps preserve them, and bring it to room temperature and stir before using. The flavor deepens after a day or two.

Tried this recipe?

Let us know how it was!