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?
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.
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!
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
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
Nutrition Information
Brian says
Since "macha" comes from the Spanish "machacar" which means "to crush", I crushed the nuts and salt with a mortar and pestle, then crushed the garlic with the nut/salt mixture. I cooked that mixture in the hot oil, removed the pan from the heat, added the cut-up chilies and finished by adding the vinegar and herbs after the mixture had cooled slightly. Best salsa macha I've ever had - the cider vinegar brings out the fruitiness of the anchos. I split the 1/4 cup of nuts between raw peanuts and raw pumpkin seeds, which I think adds character to the salsa
Mike Hultquist says
I love to hear it, Brian! Thanks for sharing!
Beth Klein says
It seems like I can't heat the oil long enough or it just burns everything. Any tips? Also-- how different is regular oregano vs. Mexican oregano?
Mike Hultquist says
Beth, you'll need to lower the direct heat and let it simmer for longer so the additions can crisp up as needed. I have a page on Mexican Oregano, where you can learn the differences from regular oregano, which is mostly in flavor. See: https://www.chilipeppermadness.com/ingredients/mexican-oregano/
Padraic says
Unless you don't like it spicy I wouldn't bother removing the seeds. Also, I like the caramelized garlic in pieces and and the nut and seeds chunky so I prep them separately and mix them in at the end. I've used different combos depending on what's at hand, including sesame, pumpkin seeds (faves), and cashews once. The guy I get my ingredients from said almonds are really good too, so I'll be trying that next time.
Mike Hultquist says
5-star comments Padraic. Thanks for your personal tips. Note that the seeds do NOT contain the heat of chili peppers, but the whitish innards. Cheers.
Patty says
Where can I get dried chili peppers? I’m dying to make this!
Mike Hultquist says
Patty, you can often find them at a local grocer (look in the International Aisle), a Mexican grocer, or you can order them online.
Jorge says
I followed the recipe to the T and it came out really good. Thank you!
Mike Hultquist says
Excellent! Thanks, Jorge!
Trisha says
Unbelievably delicious!! I used chiles moritas with a few arbors -- my new favorite salsa! Thank you for the recipe!
Mike Hultquist says
Awesome!! Thanks, Trisha! Glad you like it! This is so good!
Jack Kirchhoff says
This has become my go-to recipe for salsa macha, and I've tried many different ones. (As I'm sure you know, there are thousands of them.) I'm not fussy with the milder chilis – I'm making a batch today with mulato and Anaheim peppers – though I always put arbols in there. And I find that I don't need a full two cups of oil. But otherwise, this works beautifully for me.
Mike Hultquist says
Glad you're enjoying it, Jack! Thanks for sharing. =)
Daniella Dinardo says
Totally agree, next time will add a lot less oil!! But will definitely make this again. When I was in Mexico this became my favourite and couldn’t wait to make it again when I came home to the UK.
Mike Hultquist says
This recipe was meant to have a lot of oil, a characteristic of salsa macha, but yep, you can make it with less oil, as desired. Thanks, Daniella.
Rob L. says
I can’t wait to try this! The owner of the Mexican restauraunt across the street made some for me and its amazing!
His version is super spicy as he knows I like a bit of heat.
Not sure if it’s a good thing or bad to have an authentic Mexican restaurant across the street from me 😀
Mike Hultquist says
Haha, I hope you enjoy it! You can easily dial back on the oil if you'd like, as some people prefer a bit less oil.
Dave says
I had some at Gaby’s restaurant in Puerto Vallarta about 3 weeks ago and was determined to make my own when I got back to Oklahoma City. I found your recipe and made it last night. It was delicious!! I did find it had way too oil in the recipe and I ended pouring a lot out of the mixture. My personal preference. I’ll definitely make it again and I’ll tweak the oil (use 1 3/4 cups)and the peanuts (I bought them in the shell and had to shell them. Planter’s dry roasted next time!)
Mike Hultquist says
Glad you enjoyed it, Dave. It's traditionally an oily salsa, but yes, very easy to adjust. I hope you saved the oil. BIG flavor in that oil. You can use it to drizzle over foods for a spicy pop of flavor.
Jessica says
Can you use olive oil instead?
Mike H. says
Yes, you can certainly do that, Jessica!
Lori H says
Finally got around to making this salsa macha. So good! I will say I was slightly confused as to when to add the chopped peppers "to fry and get crispy bits". Taking the pan off the heat and then adding the peppers did not compute in my mind as the "frying" part since I took it off the heat source. But now I get it... the oil was still hot enough to fry it. I didn't do any of that though lol. I added everything while on the heat and just prayed I wouldn't burn any of it. First timer luck I guess. Overall, the flavor is delicious and I can't wait to add it to many dishes. Thanks!
Mike H. says
I am glad to hear that, Lori - well done!
Jim says
I like it really hot. What pepper could I use or combination of peppers to increase the heat? Anxious to try this. Thanks.
Mike H. says
Hey, Jim. You may want to consider chili flakes and/or Arbol, Piquin, Habanero, Scotch Bonnets - it's totally up to your preference!
Randy says
Any thoughts on using Planters cocktail peanuts in the Salsa Macha? I always have a bunch of them in the pantry.
Thanks,
Randy
Mike Hultquist says
You can use those, Randy. No problem. They will work great for you. Enjoy.
Angel says
I just made this salsa for the first time today and I would say this will be a keeper. Thanks for the great recipe!!
Mike Hultquist says
Thanks, Angel! Glad you enjoyed it!
Skip says
Great traditional recipe-and easy to make. I used Morita peppers that have a smoky flavor with guajillos, arbol and puya dried peppers.
My only recommendation is to not use olive oil, mine was Spanish and a little bitter, next time I’ll use vegetable oil as it’s more neutral.
Mike Hultquist says
Thanks, Skip!
Sharon says
where in your recipe does it say to fry up the chilies to get crispy bits?
Mike Hultquist says
Sharon, the technique is mentioned several times in the post. See Step 5.
Dona says
Incredibly good on grilled avocado, served with grilled naan. My recipe was adjusted, I prefer the recipe with a bit more garlic. I add the sesame seeds in with the peppers, they toast much faster than the garlic and peanuts. I also like to add additional freshly toasted peanuts when serving, just to have a few larger peanuts in the presentation. Just take some of the oil and drizzle it over a few peanuts, then pop in the toaster oven for a few minutes. Really great basic recipe.
Mike Hultquist says
Glad you enjoyed it, Dona.
Chelsea Taylor says
You use dried chillis ?
Mike Hultquist says
You do, Chelsea. They fry and get crispy, so it's a lot like chili oil with crispy bits.
Aj says
I was wondering this as well! The recipe itself does not say dried or fresh. I will make this soon. Thanks for the recipe!
Mike Hultquist says
Enjoy, Aj. Ancho, guajillo, and chile de arbol are all dried chilies. They are called something else when fresh.
John R says
Similar to Chinese Lao Gan Ma, but wholly Mexican through and through with its earthy craveability. Made it for the first time today and was sold from the first taste.
Made it according to your recipe and it's perfect. Thanks much!
Mike Hultquist says
Thanks, John. Glad you enjoyed it. Yes, very similar.
Ellen W Hart says
This is the most amazing stuff! My only problem is that I want to eat it by the tablespoon. Thanks for a fabulous recipie! This is not something folks serve in my home state of Virginia very often.
Mike Hultquist says
Glad you enjoyed it, Ellen! So good!!
Jenelle says
I made today and it was good just wondering if I over pulsed or is it supposed to be more oily than not
Mike Hultquist says
Jenelle, yes, it is supposed to be quite oily, like a chili crisp. FYI.
Jack Kirchhoff says
I've made "this" recipe several times now, and everyone I give it to raves about it. I use the quotation-marked "this" because I've made this recipe with different ingredients every time. All the versions have arbols, but I've used a couple of different mild peppers (pasilla, mulato), two different hotter ones (morita, espelette) and a variety of nuts (pepitas, kettle-cooked peanuts, deep-fried garlic-flavoured peanuts, pecans). I also prefer toasted garlic flakes to chopped garlic, though I've used both. I've come to realize that almost any combination of mild peppers, arbols and nuts will be just fine.
Mike Hultquist says
Thanks, Jack. I appreciate the comments. Definitely highlights how customizable this particular recipe can be.
Katherine says
I have made this multiple times and WOW, I'm obsessed. I usually switch up the dried peppers, based on what we happen to have on hand. and I use almonds instead of peanuts. Every time it turns out just a bit different with the pepper variations, but the measurements and cooking time is perfect. THANK YOU for introducing this into my life, I'll never look back! And YES, it's good on literally everything.
Mike Hultquist says
Awesome, Katherine! Very happy you love it! Happy to be helpful!
Jack Kirchhoff says
People I give it to always ask me what to do with it, and I tell them to think of it as a condiment, like ketchup or mustard, and use it anyplace you'd use them. Some people just eat it out of the jar with a spoon, and I get that.
Kozmo says
This is great. The mole of hot sauces. I love the smoky, crunchy, earthiness. I make a lot of hot sauces; nice to have one with all roasted peppers instead of waiting/searching for fresh.
Making my second batch today. Made two mistakes on first batch. I didn't get the oil to a boil but threw in the chilis regardless and they immediately over cooked. I will keep the temp a little lower this time; something like 150F.
I roasted the nuts before they went in and since the oil was so hot, they over cooked as well in less than a minute. Gave the sauce a little burnt taste. That's good, but a little strong.
Mike Hultquist says
Glad you are enjoyed it, Kozmo. Thanks!
Clayton Ross says
Salsa macha WAS hot, salsa macha, literally translated, means brave or manly salsa. This refers to the fact that the original salsa macha was in, a hot little number. Hot enough to grow hair on your chest!
The “original” salsa macha was made with comapeño, a tiny chili that is native to the highlands in Veracruz, amongst the coffee plantations and cloud forests. This highly elusive chili is a hot little thing, averaging 100 000 Scoville Units.
Language lesson: it can’t be salsa macho because salsa is a feminine noun, so it needs a feminine adjective.
Jack Kirchhoff says
I figured it was hot to begin with, and I wondered what the original pepper was. Comapeño. Good to know.
Taylor says
Absolutely amazing! It's smoky and spicy and adds a kind of body to foods that may sometimes feel a little thin. The only method change I made was I put all the ingredients into a mason jar and used a hand blender to pulse them. I tried it in a regular blender and the oil sprayed out everywhere.
Mike Hultquist says
Glad you enjoyed it, Taylor!
Rachel B says
I love love love this recipe! A dumb question: since it separates/solidifies when kept in the fridge, do you recommend simply letting it sit out for a while before using…? Or have any other storage tips? I’d like to have a jar on hand at all times 😉
Michael Hultquist - Chili Pepper Madness says
Thanks, Rachel. Yep, just let it sit and come to room temperature before serving. All good! I keep mine in a sealed jar/container.
Cristina says
Great recipe! Unfortunately forgot to get the Ancho chilies and only added 3 Arbol because I was afraid it would be too hot... now I’m thinking of adding more arbol chili to get it more spicy, and getting the anchos to add them. How would you recommend going about the addition? Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cristina. You could make another batch and combine them, or just do a very small batch with the anchos and extra chiles de arbol, then combine. Let me know how it goes. Enjoy!
Jack Kirchhoff says
I deseed the arbols, though not the milder peppers. It makes a significant difference.
James says
Making this for the second time today, almost exactly as written (a few more arbol).
This shot is amazeballs!
Used the last batch on:
- birria tacos
- eggs
- burgers
- on fries
- hummus
I'll find more uses, im sure - we're making barbacoa this weekend. And of course, nothing like a beautiful spring weekend morning with french press coffee, hash browns, eggs with cheese & salsa macha. (Cant wait for Saturday now)
Amazing recipe and worth the annoying popups on your site!
Note: this is the first time I've ever felt passionate enough about something to post a comment on a recipe website. We're chile whores, btw - regularly grow superhots. So...there's that.
Michael Hultquist - Chili Pepper Madness says
Hey, James. Thanks much for your comments. I greatly appreciate them and definitely share your passion for spices and chilies in general. Can't get enough of them. Very happy you like the Salsa Macha. A great one for sure. I hope you find many more recipes you enjoy. Have a good one. =)
Gail says
I want to try this sounds amazing can i use guajllo powder if i cant find dried
Michael Hultquist - Chili Pepper Madness says
Gail, it would be better to replace them with other dried pods. However, if you are using at least some of the dried pods, you can add in some guajillo powder.
Andy says
Tried making this and I found the ratio of oil to other ingredients to be really high. 1 1/4 cups oil to the listed Chiles should do it. Alternatively, I doubled the Chiles and peanuts in this recipe for a thick and chunky salsa good for dipping or spreading.
Michael Hultquist - Chili Pepper Madness says
It's more traditionally made with more oil, but glad you were able to customize it to your personal preference and consistency. All the best.
Jack Kirchhoff says
I also found this recipe called for too much oil. I've taken to using somewhat less oil and straining it through a sieve after blending, then pouring back enough to cover the salsa in its bottles. The oil that's left over is delicious, by the way, infused with chilis and nuts and garlic. You can use it for marinades, frying, dressing meats and even on salads.
Mia says
This site is great! Am looking forward to trying this out like TODAY!...Does the olive oil impart a distinct flavor? I have seen recipes for this that use grapeseed or canola oil...
Michael Hultquist - Chili Pepper Madness says
Mia, yes, you'll taste the olive oil, depending on the brand, though you can easily use other milder, more neutral oils if you prefer. Enjoy!
Lori Scott says
I would like to make this with Chipotle Morita. Which Pepper should I substitute?
This sounds amazing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lori. You can use them in place of any/all of the dried pods in the ingredients. Let me know how it turns out for you.
Daniel Falen says
Hi Mike,
In the pictures your peanuts appear to be dry roasted? Is this better than regular peanuts?
Michael Hultquist - Chili Pepper Madness says
Daniel, not really. Any peanuts will do. Let me know how it turns out for you. Enjoy.
Stefan Brunner says
I was putting the pepper skins in a blender and pulsed a few times, before adding them to the oil. That got them nicely chopped.
Michael Hultquist - Chili Pepper Madness says
Great method, Stefan!
Dave Kirk says
This recipe is great! The savoriness of the peppers is wonderful. Biggest challenge is chopping the dried peppers without them flying all over. Perhaps others have suggestions on better ways to do this. This is not hot, but great on tacos, pork, carne asada, etc. Also great for dipping with some warm crusty bread.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Dave! Super happy you enjoyed it! Yes, SO GOOD with warm bread. Love it. For the peppers, you can try pulsing them in a food processor to give them a rough chop.