This Mexican Salsa Macha recipe is spicy, nutty, and loaded with umami flavor! Use it to elevate this grilled ribeye recipe, smoked chicken thighs, and other grilled and smoked meats. Better yet, drizzle it over tacos, roasted vegetables, or chilaquiles verde!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The credit for this Salsa Macha recipe goes to our friend, Tim, who brought us a jar of this incredibly flavorful Mexican chili oil last year when he returned from his trip to Mexico. I have to confess, I hid the bottle towards the back of the fridge so that no one else would find it. Yes, it's that good!
Once the jar was empty, I knew I had to figure out how to make it myself. My version turned out pretty close to his, except Tim's was definitely spicier. Even though I added 10 Arbol chiles and 2 ghost peppers, it still could stand to be spicier.
Mind you, most people would probably think the spice level was off the charts, but not us. We like everything extra EXTRA hot! 🥵 Either way, I'm glad I figured out how to make it so I never run out again!
Make sure you try it with tamales rojos!
Jump to:
What is Macha Salsa?
Salsa macha has deep roots in Veracruz, Mexico, where it's been made for generations as a way to preserve the region's abundant dried chiles, peanuts, and sesame seeds, all staples of the Gulf Coast's agricultural bounty. Unlike fresh tomato-based salsas, this one is built for the pantry: the oil acts as a natural preservative, which is why a well-made batch keeps for months in the fridge.
Every family seems to have their own version. Some lean heavier on peanuts, others on sesame seeds; some keep it mild enough for eggs at breakfast, others (like ours) push the heat until it borders on reckless. That variation is part of what makes salsa macha special. There's no single "correct" recipe, just a base technique you make your own.
Each spoonful packs a punch of flavor that can enhance tacos, fish burritos, Mexican rice, shrimp tostadas, and tamales.
Ingredients & Substitutions
- Chiles: I like to use a combination of chiles, some spicy and some on the mild side. This enhances the flavor profile of the salsa. Choose from Ancho chiles, New Mexico chiles, Hatch, Chipotle, and Guajillo. To add spice, you'll need Arbol chiles (chiles de arbol). I also added a few ghost chiles to make it extra spicy.
- Oil: This recipe calls for avocado oil and sesame seed oil, however, you can replace the sesame seed oil with more avocado oil. You can also substitute olive oil, grapeseed oil, or vegetable oil.
- Nuts & Seeds: I added a combination of dry-roasted peanuts (may substitute raw peanuts), pepitas (shelled pumpkin seeds), and sesame seeds. You can also add or substitute sunflower seeds, cashews, almonds, or hazelnuts.
- Garlic: You'll need lots of fresh garlic. I added 10 cloves and might add more next time.
- Vinegar: I chose balsamic vinegar (which is my favorite), you may substitute red wine vinegar or apple cider vinegar. The vinegar acts as a preservative and also lends fruity undertones.
- Sweetener: I wanted to balance out the flavors with a touch of sweetness, so I added a little honey, which also helps to preserve the salsa. Brown sugar can be substituted.
- Seasoning: Sea salt and Mexican dried oregano. One teaspoon of cumin seeds can also be added, but I would toast them first to bring out their flavor.
*A full list of ingredients can be found in the recipe card at the bottom of the page.
How to Make Salsa Macha
Pro Tip: Before you begin, have all your ingredients measured and ready to go so that you can work at a fast pace.
Step 1: Begin by removing the stems and seeds from all the chiles. The Arbol and ghost pepper (if using) don't need to be deseeded; just remove the stems. Tear the chiles into smaller pieces.
Pro Tip: I recommend tearing the chiles into even smaller pieces than pictured above to make blending them easier, without having to over-blend the other ingredients.
Step 2: Peel garlic cloves and slice them in half. Add to a saucepan along with avocado oil and sesame oil. Heat over medium-high heat for about 5 minutes or until the garlic begins to turn golden brown.
Step 3: Slightly reduce the heat, then add peanuts and pepitas, and cook for 2 minutes. Stir in chiles and sesame seeds and cook until chiles are fragrant (about 1 minute), remove from heat.
Step 4: Mix in salt and oregano, then carefully add vinegar, honey, and ¼ cup water (the mixture will boil vigorously).
Step 5: Bring sauce to room temperature, then pour it into a blender and blend/pulse until it has a thick consistency. Pour salsa into a sterilized jar and store it in the refrigerator for up to 2 months.
Pro Tip: You don't want to blend the mixture while it's hot. The mixture will have a tendency to explode and splatter due to the pressure buildup.
Love trying new salsa recipes? If so, try my new mango habanero salsa!
Serving Suggestions
Serve salsa macha for breakfast with these eggs baked in muffin tins or Mexican breakfast burritos. It's also great with carne asada quesadillas, pulled pork tacos, green chile and cheese tamales, or sheet pan tacos. Or, serve it with tortilla chips as an appetizer or starter.
More Ways to Use Salsa Macha
Salsa macha isn't just a condiment for the table - it works hard in the kitchen too.
- As a marinade: Brush it directly onto chicken, steak, or tofu before grilling or roasting. The oil helps it cling and caramelize beautifully.
- In a bowl: Spoon it over Spanish rice, roasted vegetables, and your protein of choice for an easy, flavor-packed Mexican rice bowl.
- Stirred into soups: A spoonful swirled into pozole, tortilla soup, or black bean soup adds instant depth.
- On breakfast: Drizzle over fried or Chilaquiles Verdes, or stir into avocado toast for a spicy kick.
Choosing the Right Chiles
By using the right dried chilies, you can control how mild or spicy this Salsa Macha recipe can be. Here are some common chiles, listed from mild to spicy, based on the Scoville Scale.
| New Mexico | Dried Anaheims | 500-15k 🌶 |
| Ancho | Dried Poblanos | 1k-15k 🌶 |
| Guajillo | Mirasol | 2k-8k 🌶🌶 |
| Chipotle | Smoked/Dried Jalapeños | 10k-18k 🌶🌶🌶 |
| De Arbol | Cayenne | 30k-50k🌶🌶🌶 |
| Habanero | Habanero | 100k-500k🌶🌶🌶🌶 |
| Ghost | Ghost pepper | 300k-400k🌶🌶🌶🌶 |
| Scorpion | Scorpion pepper | 500k-1.5 M🌶🌶🌶🌶+ |
Recipe FAQs
Salsa Macha is a spicy, nutty condiment with an umami flavor. Initially, it has a strong sesame, garlicky flavor, followed by heat from the spicy chiles.
Salsa Macha is used the same way you would use any condiment. It's especially great on scrambled eggs, in burritos, and tacos. However, it also pairs beautifully with grilled or smoked meats. You can also serve it with tortilla chips.
Salsa Macha is sometimes referred to as a Mexican version of Chinese chili crisp. However, Salsa Macha is much more intense and flavorful.
Macha Verde is a condiment similar to Salsa Macha, but is prepared with jalapeños, Serranos, and scallions, making it green instead of red.
What our readers are saying...
OMG! Love this recipe. Where has this stuff been all my life?… Between my family and I, it's gonna disappear tonight and I'm gonna make more tomorrow. - Rick, 5-star review
Pro Tips
- Don't blend the salsa until smooth; it should have a chunky texture.
- It's normal to have the ingredients settle to the bottom of the jar; make sure to give it a good stir before using it.
- If you find this Salsa Macha recipe is not spicy enough, you can always toast some spicy chiles and grind them into a powder using a spice grinder, then mix them into your salsa.
- If you over-blend the salsa, no worries! Toast some peanuts and pumpkin seeds, then pulse them in a spice mill until coarsely chopped before stirring them into your salsa.
- Store Salsa Macha in an airtight container for up to 2 months in the refrigerator.
More Salsa Recipes
If you enjoy this Macha Salsa recipe, check out these other delicious salsas too!
Did you make this recipe?
Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Remove the stems and seeds from the Anchos, New Mexico chiles, hatch, and Guajillo chiles. Tear the chiles into small pieces. The arbol and ghost pepper (if using) don't need to be deseeded, just remove the stems.
- Peel garlic cloves and slice in half. Add to a saucepan along with avocado oil and sesame oil. Heat over medium high heat for about 5 minutes, or until the garlic begins to turn golden brown.
- Slightly reduce the heat, then add peanuts and papitas, cook for 2 minutes. Stir in chiles and sesame seeds and cook until chiles are fragrant (about 1 minute), remove from heat.
- Mix in salt and oregano, then carefully add vinegar, honey, and ¼ cup water (the mixture will boil vigorously).
- Bring sauce to room temperature then pour into a blender and blend/pulse until it has a thick consistency. Pour salsa into a sterilized jar and store in the refrigerator for up to 2 months.
Nutrition
Notes
- Before you begin, have all your ingredients measured and ready to go so that you can work at a fast pace.
- Avoid burning the chiles so that the salsa is not bitter.
- Don't blend the mixture while it's hot. The mixture will have a tendency to explode and splatter due to the pressure buildup.
- Don't blend the salsa until smooth; it should have a chunky texture.
- It's normal to have the ingredients settle to the bottom of the jar. Just give it a good stir before using it.
- If you find this Salsa Macha recipe is not spicy enough, you can always toast some spicy chiles and grind them into a powder using a spice grinder, then mix into your salsa.
- If you over-blend the salsa, no worries! Toast some peanuts and pumpkin seeds, then pulse in a spice mill a few times until coarsely chopped before stirring into your salsa.
- Store Salsa Macha in an airtight container for up to 2 months in the refrigerator.
Rick says
OMG ! LOVE this recipe. Where has this stuf been all my life? I am 67. I've been around a bit. Its been years since I've been to a authentic Mexican taqueria run by "non-english" speaking migrants. They always served salsa macha with my lunch order. Which I loved and have never tried to reproduce. Simply crushed sundried chili peppers and oil. I'd always eat every drop of the salsa macha they brought me. As you know, a cook typically uses what they have. I followed your recipe as close as possible. However, I ended up using 10 sundried guajillos and about 15 chili de arbol. Plus, from my own garden, 2 sundried Maruga Trinidad Scorpion peppers, ground along with 1 tblsn milage peppercorns in a coffee grinder. Also, having no pumpkin seeds, I used 3 tbls sesame seeds and 1 cup of chopped American Black Walnuts., most flavorful tree Nut in existence. And just because, I added 1 tsp smoked paprika and 1 tsp ground coriander. Again, OMG ! Between my family n I, Its gonna dissappear tonight and I am gonna make more tomorrow. Thank you, thank you for the recipe.
Hilda Sterner says
Hi Rick, Your comment is making me drool and now I want to make some too. It's been a while since I've had it. Thank you so much for your comment!
Mary A Levy says
Sounds good will try it soon
Hilda Sterner says
Thank you, Mary! 😘