Salsa Macha (Mexican Chili Oil)

Enjoy this Salsa Macha! A Mexican chili oil packed with smoky flavors and perfect to drizzle over tacos, soups, salads, and pretty much anything! Learn how to make the traditional recipe.

this recipe

Salsa Macha is a type of chili oil or condiment from Veracruz, Mexico. This spicy sauce typically consists of dried chili peppers, such as chile de árbol, or chile morita, which are toasted and blended with other ingredients to create a fragrant and spicy chili oil.

The key components of Salsa Macha can vary depending on the region and family recipes, but they often include ingredients such as garlic, sesame seeds, peanuts, and sometimes vinegar or lime juice.

My family has been preparing this macha salsa recipe for generations! Is one of our favorite salsas to serve with pozole blanco, tacos, and picaditas!

Ingredients

• Dried chilies: The traditional recipe typically includes dried chilies, such as chile de árbol, chile serrano, or chile morita.
• Garlic: Use fresh garlic cloves.
• Peanuts (cacahuates): Use unsalted toasted peanuts, or if you want to use salted peanuts add salt gradually, tasting along the way to avoid over-salting.
• Sesame seeds: For texture and to help to balance the spiciness.
• Oil: The traditional recipe from Orizaba Veracruz, is made with mild olive oil, but feel free to use any neutral-flavored oil available to you.
• Vinegar: You can use cider or white vinegar.
• Salt: For basic seasoning.

How To Make Salsa Macha

Remove the stems from the morita and arbol chiles. If you prefer a milder salsa, you can remove the seeds as well.

Set a medium saucepan or skillet over medium-low heat and add 1/2 cup oil, add the garlic and cook stirring constantly for 2-3 minutes or until nicely golden brown.

TOP TIP: Always make sure the oil is not too hot or it will easily burn the ingredients, resulting in a bitter salsa.

Transfer the garlic along with the oil to a bowl and set aside.

Return the pan to the stove and add another half a cup of oil. Allow to heat over medium-low heat.

Add the dried chilies to the pan and stir for 1-2 minutes or until you’ll see they have changed to a lighter color. Check the video below!

Once done, add the chilies and oil to the bowl with garlic. Then add the sesame seeds and peanuts.

Give the ingredients a mix, so the remaining heat will warm the seeds and peanuts, making them release their wonderful flavor.

Allow everything to reach room temperature then transfer to a blender, along with vinegar and a good sprinkle of salt.

Blend in small intervals until you’ll have the desired texture. Make sure to not over-process or it will become too smooth.

Transfer the Mexican chili oil to a serving bowl and serve immediately or place it into a jar and store it in the fridge. Read below my best recommendations for storing this salsa!

Expert Tips & Notes

• Freshness and quality will significantly impact the taste of your salsa macha, make sure to choose high-quality dried chilies, fresh garlic cloves, and nuts or seeds for the best flavor. Avoid brittle chiles as those are too old and might compromise the salsa flavor.
• It’s important to watch the ingredients closely when frying the ingredients to prevent burning, as it can give a bitter taste to the macha sauce.
• If you prefer a milder salsa macha, remove the seeds from the dried chilies, but, for spicier salsa, leave the seeds intact or add extra chilies. Adjust the heat level according to your preference.
• The texture of this salsa can vary based on personal preference. For a chunkier salsa, pulse the ingredients a few times in the blender. For a smoother consistency, blend them longer until a paste-like texture is achieved.
• You can increase the amount of oil in the recipe, this way you’ll end with more chili-infused oil that you can use as a condiment for salads or burrito bowls!

Recipe Variations

• Other dried chiles: Use a combination of dried chipotle chilies and other dried chilies like guajillo, pasilla, or ancho chiles.
• Other nuts & seeds: Experiment with different types of nuts like cashews, pecans, almonds, or pine nuts instead of peanuts. Other seeds such as sunflower seeds or pumpkin seeds are also a good option.
• Dried fruits: Modern recipes sometimes include dried fruits such as raisins, blueberries, or cranberries. These fruits will add a touch of sweetness to balance the heat.

What to Serve With Mexican Chili Oil

Salsa macha can be served in various ways to add flavor and spice to your dishes. With its garlic-infused oil and delightful crispy elements, this versatile condiment can elevate any dish!

Here are my favorite ways for serving this delightful Mexican chili oil:

• Tacos & Quesadillas: Drizzle salsa macha over flautas de pollo or these steak quesadillas to add a burst of flavor.
• Eggs: Spoon this chili oil salsa over scrambled eggs Huevos a la Mexicana, omelets, or fried eggs for a zesty and savory breakfast.
• Sandwiches & Burgers: Use it as a condiment or spread on tortas cubanas and burgers for an extra layer of flavor and spice.
• Dip: Mix the salsa with sour cream, Greek yogurt, or cream cheese to create a spicy dip for tortilla chips, crackers, or vegetable sticks.
• Soups and Stews: Stir salsa macha into sopa de tortilla or your favorite soup or stew.

How to Store

This Mexican chili oil can last up to 4-5 weeks in the refrigerator. Make sure to allow the salsa to cool completely at room temperature then transfer to a glass airtight container or a jar.

I prefer glass containers because they help preserve better the quality and flavor of the foods.

Avoid opening the jar unnecessarily and always use a clean spoon to take the sauce from the jar to prevent cross-contamination.

FAQ

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