This Mexican salsa macha recipe is the perfect condiment, made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. Ready in 25 minutess 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 its 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 macha is actually quite similar in appearance and preparation, though with quite a different flavor. Both are outstanding. You could easily call this Mexican chili crisp.
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 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 add 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
Medium as written, but you control the heat here, my friends. The anchos and guajillos bring smoky, fruity flavor with very little heat. The chile de arbol peppers brings all the heat. To adjust to preference:
- Mild: Use just 2-3 arbol peppers, or skip them entirely.
- Medium: Go with 5-6 arbols and keep some of their seeds.
- Hot: Swap one of the anchos for 2-3 morita peppers and use 10-12 arbols.
- Wild: Add a few dried habaneros, or stir in a teaspoon of ghost pepper flakes with the vinegar and oregano.
Taste it after it cools, since the heat builds as it sits. You can always stir in extra chili flakes later, but you can’t take heat out.
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 be 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
You can store your salsa macha in the refrigerator in a sealed container. It will last 3-4 weeks.
More Spicy Salsa 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 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
FAQs
What is salsa macha?
Salsa macha is a Mexican chili oil from Veracruz, made by frying dried chilies, garlic, peanuts and sesame seeds in oil, then pulsing everything into a crunchy, oily salsa. You spoon it over tacos, eggs and grilled meats rather than scooping it up with chips.
Is salsa macha spicy?
Traditional salsa macha is more smoky and nutty than hot. Most of the heat comes from the chile de arbol peppers, so you can make it as mild or as fiery as you like. See the Heat Factor notes above for a full heat ladder.
What’s the difference between salsa macha and chili crisp?
They look similar, but the flavors are very different. Salsa macha uses Mexican dried chilies like ancho and guajillo, plus peanuts, vinegar and Mexican oregano. Chili crisp is Chinese-style, made with Sichuan peppercorns, fried shallots, soy and warm spices. Try my homemade chili crisp recipe to taste the difference.
NOTE: This post was updated on 10/14/26 to include new information, including FAQs and heat adjustments. The same great recipe was not changed.
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.