Description
This authentic Salsa Macha recipe blends dried chilies, nuts, seeds, and aromatics into a bold and rich Mexican chili oil. It’s perfect as a condiment for tacos, grilled meats, or even drizzled over eggs and roasted veggies. Easy to customize and full of depth, it’s a must-have in your homemade sauce collection.
Ingredients
- 6 dried Chile de Árbol peppers
- 4 dried Guajillo chilies
- 2 dried Morita chilies
- 1/2 cup neutral oil (vegetable or avocado oil)
- 1/4 cup roasted peanuts (unsalted)
- 2 tablespoons sesame seeds
- 4 cloves garlic, peeled
- 1/2 small onion, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground cumin (optional)
- 1/4 teaspoon dried oregano (optional)
Instructions
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Prepare the chilies: Lightly toast the dried chilies in a dry pan over medium heat until fragrant. Avoid burning. Remove from heat, discard stems and seeds, and soak in hot water for 10 minutes. Drain and set aside.
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Toast nuts and seeds: In the same dry pan, toast peanuts and sesame seeds until golden and fragrant. Set aside.
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Sauté aromatics: Heat oil in a small pan over medium-low heat. Add garlic and onion. Cook until golden brown and fragrant. Remove from heat.
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Blend ingredients: Add soaked chilies, toasted peanuts, sesame seeds, sautéed garlic and onion, salt, cumin, and oregano to a blender or food processor. Pour in the infused oil and blend until you reach a coarse or smooth consistency, based on preference.
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Store: Let cool and store in a clean jar. Refrigerate and use within 2 weeks.
Notes
You can adjust the chili mix based on your heat tolerance. More Chile de Árbol means more heat.
Use smoked chilies like chipotle for a smokier twist.
If you prefer a crunchier texture, pulse the ingredients instead of fully blending.
Always use clean, dry utensils when handling the salsa to prolong shelf life.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80 kcal
- Sugar: 0.5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.7g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Salsa Macha, Mexican chili oil, spicy salsa, homemade salsa, dried chili sauce, vegan salsa, taco topping