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Salsa Macha

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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.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 12 tablespoons
Course: Dressing/Condiment
Cuisine: Californian, Mexican
Ingredients Method Notes

Ingredients
  

  • 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.

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