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Best Salsa Macha Recipe

Best Salsa Macha Recipe

Salsa macha is vibrant Mexican chili oil made with toasted chilies, nuts and/or seeds blended into a neutral oil.
Course condiment
Cuisine Mexican
Keyword chili, chili crisp, chili oil, chips, garlic, mexican, peanut, salsa, sesame, sesame seeds, taco, tortilla
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups
Calories 1749kcal


  • 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


  • 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.


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