Salsa macha is one of Mexico’s most captivating condiments—a smoky, crunchy, chili-infused oil that delivers bold heat and incredible depth. Originating in Veracruz, this traditional salsa has become a beloved staple for its rich flavor and unmatched versatility. Whether spooned over tacos, stirred into noodles, or drizzled on eggs, salsa macha adds a layer of complexity and spice that transforms everyday dishes into something extraordinary.
🌶️ What Is Salsa Macha?
Salsa macha is a chili oil made from dried chiles, garlic, nuts, seeds, and hot oil. It differs from fresh salsas because it’s toasted and infused, creating a smoky, nutty, and deeply comforting flavor profile. Its texture is thick and crunchy, and the warm red oil carries layers of heat without overpowering the palate.
This condiment is known for being:
- Versatile
- Long-lasting
- Easy to make
- Packed with authentic Mexican flavor
It works beautifully as both a topping and a cooking ingredient.
🌶️ Ingredients
Yields about 1 1/2 cups.
- 20–25 dried chiles de árbol, stems removed
- 4 dried guajillo chiles, seeds removed
- 1 cup neutral oil (vegetable oil or avocado oil recommended)
- 6 garlic cloves, peeled
- 1/3 cup unsalted roasted peanuts
- 2 tablespoons sesame seeds
- 1 tablespoon apple cider vinegar (optional for brightness)
- 1 teaspoon sea salt, or to taste
- 1 teaspoon sugar (optional to balance the heat)
🔥 How to Make Salsa Macha
This recipe uses authentic techniques to create a rich, crunchy, and layered salsa macha.
1. Prepare the Chiles
- Remove stems from the chiles de árbol and guajillos.
- Leave the seeds in the chiles de árbol for heat and texture.
- Remove the seeds from the guajillos to prevent bitterness.
2. Heat the Oil
- Heat 1 cup of neutral oil in a medium saucepan over medium heat.
- The oil should be hot but not smoking, ideally around 300–325°F.
This temperature allows controlled frying without burning the ingredients.
3. Fry the Garlic
- Add peeled garlic cloves and fry until golden, about 2–3 minutes.
- Remove and set aside.
Golden garlic enhances the salsa’s aroma and sweetness.
4. Toast the Peanuts and Seeds
- Add the peanuts to the oil and fry 30–45 seconds.
- Add sesame seeds and fry 20–30 seconds, until lightly toasted.
- Remove and set aside.
These toasted ingredients add rich nuttiness and crunch.
5. Fry the Dried Chiles
- Add chiles de árbol and guajillos to the hot oil.
- Fry for 15–25 seconds, stirring continuously.
- Remove immediately once they darken slightly.
Perfectly toasted chiles bring the deep red coloring and smoky undertones associated with classic salsa macha.
6. Combine All Ingredients
Place the fried garlic, peanuts, sesame seeds, and chiles into a heatproof bowl.
Add:
- Salt
- Sugar (if using)
- Vinegar (if using)
Pour the hot oil over everything.
7. Pulse to Desired Texture
- Blend lightly using a blender or food processor.
- Pulse only a few times to keep the mixture chunky.
Salsa macha should have visible chili flakes, seeds, and a thick consistency suspended in flavored oil.
8. Adjust and Cool
After cooling, taste the salsa:
- Add more salt if needed.
- Add additional oil for a thinner consistency.
- Add a splash more vinegar for brightness.
🌶️ Storage
- Store in a sealed glass jar.
- Refrigerate for up to 3 months.
- Ensure all solids are submerged in oil for longevity.
The flavor intensifies as it sits, making it even more delicious over time.
🔥 How to Use Salsa Macha
This versatile condiment adds depth and heat to countless dishes:
- Tacos, quesadillas, and burritos
- Eggs of all kinds
- Grilled meats, poultry, and seafood
- Roasted or grilled vegetables
- Bowls, noodles, or rice
- Soups and stews
- Avocado toast
- Marinades and dressings
Salsa macha can be a topping, a finishing oil, or a flavor booster in sauces.
🌶️ Expert Tips for Perfect Salsa Macha
Use high-quality dried chiles
Pliable, richly colored chiles produce the best flavor.
Avoid overheating the oil
Burnt chiles make the salsa bitter.
Aim for chunky texture
It’s not meant to be a smooth purée.
Let it rest before serving
After 24 hours, the flavors meld beautifully.
🔥 The Ultimate Homemade Salsa Macha
Salsa macha is a bold, vibrant, and addictive condiment that captures the heart of traditional Mexican cooking. With its smoky chiles, toasted nuts, and radiant red oil, it brings life to any dish. This recipe celebrates authentic techniques while remaining approachable for home cooks everywhere in the world.
