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.
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?
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 Walmart’s .
- The Nuts: raw & unsalted peanuts is best
- Raw, unsalted sunflower seeds optional
- Sesame seeds
- Cider or white vinegar
- kosher or sea salt
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.
- 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.
- Transfer the chiles and oil to the bowl with the garlic and set aside.
DO NOT overcook the chile as it will make for a bitter salsa!
- 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.
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.
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!
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:
Authentic Salsa Macha
Equipment
- Blender
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.
Muy Delish Notes:
- The oil shouldn’t be too hot. Be careful not to burn the garlic and the chiles.
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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
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Nutrition
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.
This is a fantastic recipe and may be authentic in a part of Mexico I haven’t yet visited, but I highly recommend leaving the peanuts and sunflower seeds out of the blender until everything else is smooth, then pulsing to crush them in. There have been moderately sized pieces of peanut in every salsa macha I’ve ever tried.
Thanks for the feedback Patricio! I’m glad you enjoyed it :).
Just made it.
Gonna let it sit overnight.
Can’t wait to try it!
Yay I’m so happy to hear this Eric! Let me know how you like it. Enjoy!
Does this recipe call for fresh or dried chiles?!
This was a very delicious salsa. I used árbol chilles, guajillo and ancho. I could not find moritas. I was a little intimidated by the heat of the chilles but it turned out fine. The heat was tolerable and instructions were on point. Thank you.
Made this to try on a steak I grilled. Very good! I’ll have to try it on eggs & tacos like you suggest. Thank you!
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!