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Salsa Macha

Salsa macha is a smoky, nutty Mexican chili oil packed with toasted seeds, garlic, and dried chilies that transforms everything from tacos to grilled meats into something extraordinary. This traditional Veracruz condiment delivers complex layers of heat and crunch that store-bought versions simply can't match.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 servings (approximately 2 cups)
Course: Condiment
Cuisine: Mexican
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup neutral oil vegetable, canola, or avocado oil
  • 1/2 cup raw peanuts
  • 1/4 cup raw pepitas pumpkin seeds
  • 1/4 cup sesame seeds
  • 6 dried guajillo chilies stems and seeds removed
  • 4 dried arbol chilies stems removed (seeds optional for extra heat)
  • 8 cloves garlic peeled and thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon brown sugar

Equipment

  • Large heavy-bottomed skillet or saucepan
  • Wooden spoon or heat-resistant spatula
  • Food processor or blender (optional, for smoother texture)
  • Fine mesh strainer
  • Glass jar with tight-fitting lid for storage
  • Measuring cups and spoons
  • Small bowl for holding toasted ingredients

Method
 

  1. Remove the stems from both the guajillo and arbol chilies, then shake out most of the seeds if you want a milder salsa. Tear the chilies into smaller pieces to help them toast evenly and release their oils more effectively.
  2. Heat a dry skillet over medium heat and add the peanuts. Toast them for 3 to 4 minutes, stirring frequently, until they become fragrant and develop golden brown spots. Immediately transfer them to a bowl to stop the cooking process.
  3. Add the pepitas to the same dry skillet and toast for 2 minutes until they start to pop and turn golden. Transfer them to the bowl with the peanuts.
  4. Toast the sesame seeds last for about 1 minute, watching closely since they burn quickly. The seeds should smell nutty and turn light gold before you remove them.
  5. Add the torn chili pieces to the skillet and press them flat with your spatula. Toast each side for about 30 seconds until they become fragrant and slightly darken. Watch carefully because burnt chilies taste acrid and bitter.
  6. Pour the oil into the skillet and heat it over medium-low heat. Add the sliced garlic and cook gently for 3 to 4 minutes, stirring constantly. The garlic should turn golden and crispy but not brown.
  7. Reduce heat to low and add the toasted chilies back to the oil with the garlic. Let them sizzle gently for 2 minutes to infuse the oil with their flavor.
  8. Add the toasted nuts and seeds to the skillet along with the salt, brown sugar, and vinegar. Stir everything together and let it cook for another 2 minutes, allowing the flavors to marry.
  9. Remove the skillet from heat and let the mixture cool for 10 minutes at room temperature. Taste carefully and adjust the salt or vinegar if needed.
  10. For a chunkier salsa, transfer everything directly to your storage jar, making sure the oil covers all the solids. For a smoother consistency, pulse half the mixture in a food processor before combining it with the chunky half.
  11. Let your salsa macha rest for at least 24 hours before using it to allow the flavors to infuse into the oil.

Notes

Always use a clean, dry spoon when scooping out salsa to prevent introducing moisture that can cause spoilage or mold growth. Store in a glass jar in the refrigerator for up to 3 months. Make sure the oil always covers the solids completely to prevent oxidation and preserve freshness. The flavors will develop more as the salsa sits.