Name: Salsa Macha Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 large ancho peppers; 2 large guajillo peppers; 5-6 chile de arbol peppers; 1/4 cup peanuts; 4 garlic cloves (chopped); 1 tablespoon sesame seeds; 2 cups vegetable oil ((use 1 cup for less oily - see notes below)); 1 teaspoon apple cider vinegar; Salt to taste (I use 1/2 teaspoon); 1/2 teaspoon Mexican oregano

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This Mexican salsa macha recipe is the perfect condiment, made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. Spoon it over everything!

Who is up for salsa macha? I am! If you are a salsa lover, this salsa macha recipe is everything you need for flavorful snacking or drizzling onto just about anything.

I know all of you spicy food lovers out there are going to fall in love with this salsa. While it doesn't offer much heat, it makes up for it with a delicious savoriness that will add some zip and zing to all sorts of meals. You can, of course, up the heat factor to your own desire.

What is Salsa Macha?

Salsa Macha is salsa from Veracruz, Mexico, made with a variety of dried peppers, nuts and oil. It is different from classic salsa. It's slightly spicy, nutty salsa, with a touch of tanginess, used more as a topping for dishes like quesadillas or tacos rather than a traditional salsa served with tortilla chips.

You'll find variations of them all over Mexico in terms of ingredients and cooking method, varying from region to region and cook to cook.

Crushed peanuts are traditional, though some recipes call for other nuts and even seeds.

What's great about it is not just the flavor, but the crunchy element it offers, with it's dark sludge of crispy bits, a bit like a cross between a chili oil and a chili paste.

I offer a number of possible ingredient variations in the Recipe Notes and Tips section below.

I recently made a chili crisp recipe with more traditional Asian ingredients, and salsa is macha is actually quite similar in appearance and preparation, though with quite a different flavor. Both are outstanding.

Let's talk about how to make salsa macha, shall we?

Ingredients necessary to make Salsa Macha

Salsa Macha Ingredients

Large Ancho Peppers.
Large Guajillo Peppers.
Chile de Arbol Peppers.
Peanuts.
Garlic Cloves. Chopped.
Sesame Seeds.
Vegetable Oil.
Apple Cider Vinegar.
Salt.
Mexican Oregano.

How to Make Salsa Macha - the Recipe Method

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside for now. See the recipe notes section for other peppers you can use.

Next, add the peanuts, garlic, sesame seeds and oil in a medium pot or large saucepan. Heat the pot to medium-high heat and cook for 5 minutes, or cook until the garlic starts to to crisp up and the seeds turn golden brown.

Cooking the nuts, sesame seeds and garlic cloves in the hot oil

Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Cooking down the chili peppers in the hot oil with the sesame seeds, nuts and garlic

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. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.

Serve!

That's it, my friends! I hope you enjoy your salsa macha! It really is crazy delicious. Let me know how you wind up using yours. Send pics!

Boom! Done! Salsa macha is pretty easy to make, isn't it? I love this stuff. It is packed with flavor!

This recipe makes about 2.5 cups, though you can easily upscale it.

Recipe Notes & Tips

The Chili Peppers. I am using ancho chiles, guajillos and chile de arbol peppers for this recipe, though you can use other dried chiles as well. Try it out with morita peppers, chipotle peppers, pasilla peppers, puya peppers, mulato peppers or any other dried Mexican peppers. They're all good!
The Nuts. Peanuts are traditionally used to make salsa macha, though the recipe is great with other nuts. Try it with pecans or almonds. Very good!
Other Possible Ingredients. You can other ingredients to your salsa macha pretty much to your own taste preference. Some popular options include cocoa nibs, pumpkin seeds, sunflower seeds, shallots or onion, and chili powder, such as chipotle powder.
Heat Factor. Mild. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes. Heat levels vary depending on your choice of peppers.
Storing. You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.

Serving Suggestions for Salsa Macha

There are so many wonderful ways you can serve up salsa macha. The garlic and oil and all those flavorful crispy bits can used to add some punch and pizzazz to just about anything. Consider it your new wonder condiment.

Serve it on crusty bread as a dinner side or a snack. Spoon it over all of your favorite Mexican dishes like street tacos or burritos, tortas, enchiladas, chorizo con huevos or huevos rancheros and so much more. I love drizzling some over pizza. So good!

Storage & Leftovers

Storing your Salsa Macha in an airtight container in the fridge may allow you to store the leftovers for up 3-4 weeks or longer. To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Salsa Macha Recipe

This Mexican salsa macha recipe is the perfect condiment, made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. Spoon it over everything!

Save Recipe

Course: Main Course, Salsa, sauce

Cuisine: American, Mexican

Keyword: ancho, condiment, guajillo, salsa, sauce

Prep Time: 10

Cook Time: 15

Calories: 91kcal

Author: Mike Hultquist

Servings:

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4.82 from 37 votes

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Ingredients

2 large ancho peppers
2 large guajillo peppers
5-6 chile de arbol peppers
1/4 cup peanuts
4 garlic cloves chopped
1 tablespoon sesame seeds
2 cups vegetable oil (use 1 cup for less oily - see notes below)
1 teaspoon apple cider vinegar
Salt to taste I use 1/2 teaspoon
1/2 teaspoon Mexican oregano

Instructions

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
Remove from heat and stir in the chili pepper bits. Allow to cool for 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. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
Serve!

Notes

Makes about 2.5 cups. Serving size estimated at 1/4 cup. Nutritional values are estimated.

Heat Factor: Mild. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes.

Storage: You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.

Oil: This recipe is meant to be more like a chili crisp, with a lot of oil. However, some people find 2 cups of oil "too oily". If you are concerned, use only 1 cup of vegetable oil for a thicker salsa macha.

Nutrition Information

Calories: 91kcal Carbohydrates: 7g Protein: 2g Fat: 7g Saturated Fat: 1g Sodium: 8mg Potassium: 184mg Fiber: 3g Sugar: 3g Vitamin A: 2106IU Vitamin C: 3mg Calcium: 19mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.