Salsa Macha

Salsa Macha! Get ready to LOVE this magnificent infused-oil salsa. Made with chile de arbol, garlic, peanuts and it is so delicious to the point of being addicting. It works well on just about anything and it lasts for a long time in your refrigerator. 

A clear small jar with a metal spoon and macha salsa.
Homemade Salsa Macha! A delicious infused-oil salsa.

Salsa Macha Recipe

If you are spicy lover like me, this homemade chili garlic salsa is perfect for you. Made with dried chiles, garlic, and nuts, this Mexican Chili Oil would totally turn your boring dish into something hot and savory. This is perfect for eggs, quesadillas, tacos, soups and anything you like!

Like so many Mexican recipes, there are countless versions of this salsa, made with different nuts (like cashews and almonds), seeds and spiked with various chiles (piquín, ancho, puya chiles). The chiles truly complement the natural richness of the garlic, peanuts and sesame seeds. It’s a marriage made in heaven! 

What’s to love about this Macha sauce?

  • This yummy macha recipe is very easy to make and only needs a few ingredients. 
  • This homemade salsa is cooked with fresh ingredients without any preservatives.
  • A little bit goes a long way!

A white bowl with macha salsa and a spoon next to it.

Ingredients

You don’t need much for this salsa macha recipe. The good news is that there are many ways to customize this salsa and make it your way.

  • The Chiles: For this recipe we’ll use 15 chile de arbol mainly and 2 chile moritas for extra depth. You can always add more for extra spicy.  
    • Variation: You can mix and match with your preferred dried chiles like guajillo, ancho chiles, japones, puya and others. However, I think that using chile de arbol should still be your main chile!
  • The Oil – Use olive oil, grapeseed, peanut or vegetable oil. Your pick!
  • Garlic – fresh garlic is best but in a pinch, you can use jarred ones or in a container like costco’s ones.
  • The Nuts: raw & unsalted peanuts is best but if
  • ▢2 Tablespoons raw, unsalted sunflower seeds optional
  • ▢1 Tablespoon sesame seeds
  • ▢1 Tablespoon cider or white vinegar
  • ▢1 Tablespoon kosher or sea salt
The ingredients for this recipe placed on a white plate.
A branch graphic for posts.

Salsa Macha Step by Step

Make sure to have all of the ingredients ready before starting. The process goes very quickly once you get started.

  1. Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.
  2. Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.
  3. Transfer the garlic and oil to a bowl and set aside.
  4. To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. 

DO NOT overcook the chile as it will make for a bitter salsa!

  • 5. Transfer the chiles and oil to the bowl with the garlic and set aside.
  • 6. To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.
  • 7. Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.
  • 8. Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.
A blender's jar with blended macha sauce.

Chef's Hat Icon.

Chef’s Tips

Important! If possible, wear gloves when seeding the chiles to prevent your fingers from burning. Or wash your hands right away and do not touch your face!

Storing

  • Fridge – Store in glass containers for up to 1 month.
  • Freezer – Fill your containers 3/4 of the way or zip lock bags into frequently used portions (1/4 cup, 1/2 cups) for easy usage. Freeze for up to 2 months.
Two clear jars with salsa macha.

🍽 What to serve with Salsa Macha

This salsa livens up anything you put it on! From roasted vegetables, eggs, prepared dishes or grilled meats, really, try it on anything! But if you need more help, here are a few ideas for ya!

A white plate with sunny side up eggs on top of two blue corn tortillas and topped with macha salsa.
Eggs with blue corn tortillas topped with salsa macha. Delish!
Pestle and mortar icon graphic.
MORE EASY…

Mexican Salsas To Try:

Try any of my delicious salsas…. Always authentic, easy & delicious!

💫 If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! 🙏🏼

Print Recipe:

A clear small jar with a metal spoon and macha salsa.

Authentic Salsa Macha

Servings 24 tablespoons
Ana Frias
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Salsa Macha! Get ready to LOVE this magnificent infused-oil salsa. Made with chile de arbol, garlic, peanuts and it is so delicious to the point of being addicting. It works well on just about anything and it lasts for a long time in your refrigerator. 

Equipment

  • Blender
24 tablespoons

Ingredients
  

  • 15 arbol chiles (add more for extra spicy) stemmed and seeded
  • 2 chile moritas stemmed and seeded
  • 1 cup olive oil, peanut or vegetable oil (divided ½ & ½)
  • 10 garlic cloves peeled and pressed
  • ½ cup raw, shelled, unsalted peanuts
  • 2 Tablespoons raw, unsalted sunflower seeds optional
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon cider or white vinegar
  • 1 Tablespoon kosher or sea salt

Instructions
 

  • Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.
  • Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.
  • Transfer the garlic and oil to a bowl and set aside.
  • To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!
  • Transfer the chiles and oil to the bowl with the garlic and set aside.
  • To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.
  • Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.
  • Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.

*Ana’s Notes:

  1. The oil shouldn’t be too hot. Be careful not to burn the garlic and the chiles. 
  2. Important! If possible, wear gloves when seeding the chiles to prevent your fingers from burning. Or wash your hands right away and do not touch your face!

    Storing

    • Fridge – Store in glass containers for up to 1 month.
    • Freezer – Fill your containers 3/4 of the way or zip lock bags into frequently used portions (1/4 cup, 1/2 cups) for easy usage. Freeze for up to 2 months.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1tablespoon | Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 249mg | Potassium: 7mg | Sugar: 1g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Leave a Reply

Your email address will not be published.

Recipe Rating




One Comment

  1. 5 stars
    I enjoyed this salsa with bean burritos and homemade flour tortillas. It was perfect! The salsa is spicy but so flavorful. Start with a little salsa and add more as needed. So good!