Salsa Macha Recipe

Introduction

Salsa Macha is a flavorful and smoky Mexican chili oil packed with garlic, nuts, and spices. This versatile condiment adds a spicy, crunchy kick to tacos, grilled meats, and more. Making it at home allows you to customize the heat and texture to your liking.

Ingredients

• ⅓ cup avocado oil
• 8 garlic cloves, thinly sliced
• 1 ½ cups chile morita
• 6 chiles de árbol, seeds removed if desired
• 2 chiles guajillo
• ½ cup peanuts
• 2 teaspoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons Mexican oregano
• ⅓ cup toasted sesame seeds
• 1 teaspoon salt
• 1 teaspoon white vinegar or red wine vinegar
• 1 teaspoon tamari (optional)
• Olive oil, enough to fully cover solids and adjust consistency

Instructions

1. Step 1: Heat the avocado oil in a large skillet over low heat for about 2 minutes. Add the sliced garlic and cook gently, stirring often, until it turns very lightly golden. Be careful not to let it brown. Remove the garlic with a slotted spoon and set aside, keeping the oil in the pan.
2. Step 2: Pulse the chile morita, chiles de árbol, and chiles guajillo in a food processor until finely chopped. Add the peanuts and pulse briefly until the mixture is coarse but not a paste.
3. Step 3: Add the blended chile and peanut mixture to the reserved oil. Stir in the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2 to 3 minutes, stirring constantly until fragrant. Avoid burning the mixture. Stir in the vinegar and tamari, then immediately remove from heat.
4. Step 4: Finely chop the reserved garlic and mix it back into the pan. Add enough olive oil to fully cover the solids, adjusting until the salsa has a spoonable but not too thin consistency.
5. Step 5: Let the salsa cool completely, then transfer it to an airtight container and refrigerate.

Tips & Variations

• For a milder salsa, remove the seeds from the chiles de árbol before blending.
• Try substituting peanuts with almonds or pecans for a different nutty flavor.
• Add a splash of lime juice for a fresh citrus twist.
• If you don’t have avocado oil, a neutral oil like vegetable or canola works fine.

Storage

Store Salsa Macha in an airtight container in the refrigerator for up to 3 weeks. Give it a good stir before each use, as the oil may separate. To bring back the rich texture, let it sit at room temperature for 15 minutes before serving or warm gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different chiles if I can’t find morita, de árbol, or guajillo?

Yes, feel free to substitute with other dried chiles like ancho, chipotle, or pasilla depending on your heat preference and availability. Keep in mind the flavor profile may change slightly.

Is Salsa Macha very spicy?

It can be quite spicy given the chiles used, but you can control the heat by removing seeds or using fewer chiles. The peanuts and oil balance the heat and add a rich, nutty flavor.

Salsa Macha Recipe

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★★★★★

4.7 from 144 reviews

Salsa Macha is a vibrant and flavorful Mexican chili oil infused with crispy garlic, toasted chiles, peanuts, and aromatic spices. This versatile condiment adds a smoky, spicy, and nutty kick to tacos, grilled meats, vegetables, and more. Made by gently frying garlic in avocado oil, blending a medley of dried chiles with peanuts, and toasting the mixture with seasonings, Salsa Macha is finished with toasted sesame seeds and a splash of vinegar for brightness. Easy to prepare and perfect for enhancing any dish.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 1 ¼ cups 1x
• Category: Condiment
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Oil and Aromatics

• ⅓ cup avocado oil
• 8 garlic cloves (thinly sliced)
• olive oil (enough to fully cover solids and adjust consistency)

Dried Chiles

• 1 ½ cups chile morita
• 6 chiles de arbol (seeds removed if desired)
• 2 chiles guajillo

Additional Flavorings

• ½ cup peanuts
• 2 teaspoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons Mexican oregano
• ⅓ cup toasted sesame seeds
• 1 teaspoon salt
• 1 teaspoon white vinegar or red wine vinegar
• 1 teaspoon tamari (optional)

Instructions

1. Crisp the Garlic: Heat the avocado oil in a large skillet over low heat for about 2 minutes. Add the thinly sliced garlic and cook gently, stirring frequently, until it becomes very lightly golden but not browned. This will impart a gentle garlic flavor to the oil. Use a slotted spoon to remove the garlic slices to a plate, reserving the flavored oil in the pan for later steps.
2. Blend the Chiles and Peanuts: In a food processor, pulse the chile morita, chiles de arbol, and chiles guajillo until they are finely chopped but not powdered. Add the peanuts and pulse just briefly to combine, making sure the mixture remains coarse and does not turn into a paste.
3. Toast the Chile Mixture: Return the spiced oil to medium-low heat and add the blended chile and peanut mixture along with the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook this mixture, stirring constantly, for 2 to 3 minutes until it becomes aromatic but without burning any ingredients. Stir in the vinegar and tamari (if using), then immediately remove the pan from heat.
4. Assemble: Finely chop the reserved crispy garlic and stir it back into the chile mixture. Add enough olive oil to fully cover the solids, adjusting the amount until the texture is spoonable but not thin, creating a rich and textured salsa.
5. Cool and Store: Allow the Salsa Macha to cool completely before transferring it to an airtight container. Refrigerate to preserve the flavors. The salsa will keep well and deepen in flavor over several days.

Notes

• Use seeds removal for chiles de arbol if a milder heat is desired.
• The garlic should be gently cooked to avoid bitterness.
• Adjust the amount of olive oil at the end to achieve your preferred consistency.
• Store in the refrigerator and use within 2 weeks for the best flavor.
• Use toasted sesame seeds to add a nutty depth; you can lightly toast them yourself if not pre-toasted.
• Tamari is optional and adds an umami flavor; can be omitted for a gluten-free version.

Keywords: Salsa Macha, Mexican chili oil, garlic chili sauce, spicy condiment, chile morita, homemade salsa