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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/salsa-macha-recipe/