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Best Salsa Macha Recipe
Salsa macha is vibrant, smoky Mexican chili oil made with toasted chilies, nuts and/or seeds blended into a neutral oil.
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The sauce, salsa macha, often used like a salsa or condiment, originates in Veracruz, Mexico – the eastern part of the country, and has recently become much more frequently used throughout the United States, going so far as to be deemed the “most valuable condiment of 2020” by the New York Times.
In my recipe I use a combination of pasilla, guajillo and chilies de arbol for the best salsa macha. I could put this on everything – it’s great just scooped up with tortilla chips! While it’s becoming more popular in grocery stores it’s so easy to make your own at home. Some versions add peanuts or pumpkin seeds though I like the flavor of sesame seeds – a version popular in Oaxaca with a smokey, earthy flavor and smooth texture. One of my favorite pairings is serving it over seared steak tacos.
Why You’ll Love This Recipe
- Flavor. The smoky, spicy condiment has a great flavor.
- Versatile. You can put on anything from tacos to fish.
Key Ingredients in salsa macha
- Grapeseed oil – using a neutral oil instead of a more flavorful oil like olive oil is important so the flavor of the chili can shine. If you can’t find grapeseed oil, substitute with vegetable or canola oil.
- Sesame seeds – I use a mix of white and black sesame seeds but it’s mainly for aesthetics so if you only have one or the other feel free to use that. This version made with sesame seeds is popular in Oaxaca.
- Garlic – I love the subtle garlic flavor the fried cloves of golden brown garlic add to the sauce.
- Dried chilies – Changing the dried chilies used will change the flavor of the salsa macha. I use a combination of pasilla chilies, guajillo chilies and chiles de arbol. Substitute the pasilla chilies with ancho chilies based on availability. If you can’t find them at your local grocery store or I suggest ordering them online from someplace like Amazon. Removing the stems and seeds ensures for a flavorful salsa without making it overly spicy.
- Vinegar – I use apple cider vinegar, the acidity helps to bring out the flavors in the chilies and balance the spice.
A full ingredient list with exact amounts can be found in the recipe card below.
Serving suggestions for salsa macha
- As a sauce, served over beer battered baja fish tacos, seared steak tacos, sweet potato tacos or even breakfast tacos like in this bar.
- Add to a bowl of simple garlic noodles for a quick meal.
- Use as a marinade for beef or chicken with lime.
- Spoon it over avocado toast as a finishing oil.
- Serve it simply as a salsa with tortilla chips.
- Drizzle it over guacamole for a smokey finish. Try my recipe for the best guacamole.
- Add to tortas (a Mexican sandwich) as a sauce.
- Try drizzling it on top of pizza to spice it up (pairs especially well with pizza topped with sausage or chorizo).
Tips for the best salsa macha
- Frying the chilies at a low temperature over a longer period of time keeps them from burning/ browning too quickly.
- Removing the seeds from the chilies leaves the flavor of the chilies without making the sauce too spicy.
- I use grapeseed oil for it’s high smoke point and general health benefits though it can easily be swapped with another neutral oil like vegetable or canola oil.
How to make salsa macha (step-by-step)
Add the oil to a small saucepan over medium-low heat and heat through. Add the white sesame seeds, black sesame seeds and garlic and cook, stirring occasionally, until the garlic and white sesame seeds are a light pale golden color (not get fully golden brown), about 6 minutes.
Add the chilies and continue to cook until just fragrant and the garlic is golden brown, about 2 additional minutes (they will continue cooking as the oil cools).
Remove from heat and let cool for 10 minutes.
Add to a blender or food processor fitted with the blade attachment with vinegar and pulse until the chilies are finely chopped but not smooth. Serve or store in an airtight container.
Variations on Salsa Macha
You will find variations on salsa macha all over Mexico. Some other variations include:
- Swapping the sesame seeds for pumpkin seeds or nuts like peanuts. Peanuts will give it a chunkier texture.
- Adding dried fruit like raisins or dried cranberries to balance the heat with a subtle sweetness.
- Switching up the chilies. I use a combination of guajillo, pasilla and chilies de arbol though you can use some chipotle chilies for a smokier flavor.
How to store salsa macha
It can be made and stored refrigerated in an airtight jar for up to a month.
FAQ – Frequently Asked Questions
What is salsa macha made of?
Salsa macha is a Mexican chili oil made with dried chiles (like chilies de árbol or pasilla or guajillo), garlic, nuts or seeds (such as sesame seeds or peanuts), and oil. It often includes vinegar or lime juice for brightness.
What does salsa macha taste like?
It has a bold, nutty, garlicky flavor with smoky heat and a satisfying crunch. The oil base adds a rich, silky texture making it the perfect Mexican condiment.
How spicy is salsa macha?
It can range from mildly spicy to very hot depending on the types and quantity of chiles used. You can adjust the heat by using milder chiles – I remove the seeds to keep it on the mildly spicy side.
What should I serve with salsa macha?
Salsa macha is typically used as a sauce, spooned over fish or steak tacos, though it also makes for a flavorful addition to a bowl of noodles, marinades, dressings or even avocado toast. I use it much like I would use this Asian easy fried chili crisp.
How should I store salsa macha?
It can be made and stored refrigerated in an airtight jar for up to a month.
Other great condiments:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Best Salsa Macha Recipe
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Ingredients:
- 1½ cups grapeseed oil
- ¼ cup raw white sesame seeds
- ¼ cup black sesame seeds
- 6 cloves garlic
- 4 pasilla chilies, seeds removed and roughly chopped
- 3 guajillo chilies, seeds removed and roughly chopped
- 10 chiles de arbol, seeds removed and roughly chopped
- 1 tablespoon apple cider vinegar
- Kosher salt, as needed
Instructions:
- Add the oil to a small saucepan over medium-low heat and heat through. Add the white sesame seeds, black sesame seeds and garlic and cook, stirring occasionally, until the garlic and white sesame seeds are a light pale golden color (not get fully golden brown), about 6 minutes.
- Add the chilies and continue to cook until just fragrant and the garlic is golden brown, about 2 additional minutes (they will continue cooking as the oil cools).
- Remove from heat and let cool for 10 minutes.
- Add to a blender or food processor fitted with the blade attachment with vinegar and pulse until the chilies are finely chopped but not smooth.
- Pour into a bowl or container and season to taste with salt.
- Store, refrigerated in an airtight container for up to a month.
Notes:
Try swapping the sesame seeds for pumpkin seeds or nuts like peanuts. Peanuts will give it a chunkier texture.
Nutrition:
Calories: 1749kcal | Carbohydrates: 24g | Protein: 10g | Fat: 185g | Saturated Fat: 18g | Polyunsaturated Fat: 123g | Monounsaturated Fat: 33g | Sodium: 26mg | Potassium: 673mg | Fiber: 11g | Sugar: 3g | Vitamin A: 7063IU | Vitamin C: 6mg | Calcium: 400mg | Iron: 7mg
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I made this for the steak tacos and kept the extra and have been eating it on every thing I can find. I absolutely love the flavor!
So great to make a batch and keep it in the fridge! Goes great on eggs too!