This Mexican Salsa Macha recipe is spicy, nutty, and loaded with umami flavor! Use it to elevate grilled ribeyes, chicken, and other grilled and smoked meats. Better yet, drizzle it over tacos, roasted vegetables, and tortilla chips!
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 more spicy. 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 likes everything extra EXTRA hot! 🥵 Either way, I'm glad I figured out how to make it so I never run out again!
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🥣 What is Macha Salsa?
"Salsa Macha," is not to be confused with "matcha," (a green powder made with tea leaves) which is stirred into hot water to make tea and used as a flavoring. Rather, it's a spicy Mexican chili oil made with a blend of oil, hot and mild dried chiles, garlic, and an assortment of nuts and seeds.
This tasty salsa originated in Veracruz, Mexico. It is often compared to Chinese chili crisp in taste, but I personally think it's a thousand times better!
Each spoonful packs a punch of flavor which can enhance tacos, fish burritos, Mexican rice, and tamales.
🧐 Why This Recipe Works
- This Salsa Macha recipe takes right around 15 minutes to prepare.
- The spice level can be adjusted based on the type of chiles used.
- Many of the ingredients have substitutions so most likely you already have what you need to prepare some!
- This recipe makes approximately 3 cups, but can easily be scaled up or down.
- The ingredients for this recipe are all shelf-stable and it will keep much longer when refrigerated than most salsas.
🛒 What You Need For This Recipe
🔖 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), papitas (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), 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.
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Step 2: 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.
Step 3: Slightly reduce the heat, then add peanuts and pepitas, 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 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.
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.
🫑 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 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.
👩🏼🍳 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 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.
🌯 Related Recipes
If you enjoy this Macha Salsa recipe, check out these other delicious salsa too!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Salsa Macha
Equipment
- 1 Saucepan
- 1 Blender
Ingredients
- 2 ancho chiles
- 1 New Mexico chile
- 1 guajillo chile
- 1 hatch chile
- 10 arbol chile
- 1 ghost chile
- 8 garlic cloves
- 1½ cups avocado oil
- ¼ cup sesame seed oil
- ½ cup peanuts
- ¼ cup papitas
- 2 Tbsp sesame seeds
- 1 teaspoon sea salt
- 1 tsp dried Mexican oregano
- 1½ tablespoon balsamic vinegar
- 1 tablespoon honey (or brown sugar)
- ¼ cup water
Instructions
- 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.
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.
Mary A Levy says
Sounds good will try it soon
Hilda Sterner says
Thank you, Mary! 😘