Description
Learn how to make a rich, smoky, and perfectly chunky Salsa Macha using dried chilies, peanuts, garlic, and sesame seeds. This authentic Mexican chili oil is the perfect spicy condiment for tacos, meats, vegetables, and more!
Ingredients
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2 large ancho chilies, stemmed and seeded
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2 large guajillo chilies, stemmed and seeded
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5–6 árbol chilies, stemmed and seeded
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¼ cup (35g) raw peanuts
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4 garlic cloves, finely chopped
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1 tbsp (9g) sesame seeds
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2 cups (480ml) neutral oil (or 1 cup for a thicker salsa)
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1 tsp (5ml) apple cider vinegar
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½ tsp salt (adjust to taste)
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½ tsp dried Mexican oregano
Instructions
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Prep Chilies: Finely chop all dried chilies into small ¼-inch pieces.
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Toast Aromatics: In a medium saucepan, combine peanuts, garlic, sesame seeds, and neutral oil. Heat gently over medium heat until garlic is golden and sesame seeds are toasted (about 5–6 minutes).
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Infuse Chilies: Remove from heat. Carefully stir in chopped chilies — they will sizzle. Let cool for 10 minutes.
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Season: Add apple cider vinegar, salt, and oregano to the cooled mixture and stir well.
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Blend: Pulse the mixture 3–4 times in a blender or food processor until chunky but not fully pureed.
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Store: Transfer into a clean, airtight jar. Refrigerate for up to 3 weeks.
Notes
Adjust the number of árbol chilies if you prefer a milder salsa.
For extra depth, lightly toast the chilies before chopping.
Use neutral oils like canola, avocado, or sunflower oil for best flavor.
Always allow Salsa Macha to cool properly before blending and storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces, Condiments
- Method: Stovetop
- Cuisine: Mexican, American-Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 185 kcal
- Sugar: 0.5 g
- Sodium: 70 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: salsa macha recipe, Mexican chili oil, spicy salsa, salsa macha, chili oil recipe, authentic Mexican sauce