This Salsa Macha recipe is smoky, nutty, crunchy, and packed with bold Mexican flavor! Made with dried chilies, garlic, peanuts, and sesame seeds, this versatile Mexican chili oil adds incredible flavor to tacos, eggs, roasted vegetables, and so much more. Easy to make in about 25 minutes! Video included.
The quieting of the mind is a political act. ~Jack Kornfield, The Wise Heart
If you’ve never tried Salsa Macha, you’re in for a treat! This smoky, crunchy Mexican chili oil is one of my favorite ways to add a little magic to everyday meals.
I first discovered salsa macha at a farmers market in Sayulita, Mexico, several years ago, and I’ve been hooked ever since. Made with dried Mexican chilies, garlic, peanuts, and sesame seeds, it has a wonderfully deep, nutty flavor with just the right amount of heat.
Think of it as Mexico’s answer to chili crisp! Spoon it over tacos, eggs, avocado toast, roasted vegetables, or grain bowls. A little goes a long way, and once you have a jar in your fridge, you’ll find yourself reaching for it constantly.
Rebecca’s 5-star Review
This salsa macha is perfection in a jar, and I can't wait to dollop it on my next meal.
What Is Salsa Macha?
Salsa macha is a traditional Mexican oil-based salsa made with dried chilies, garlic, nuts or seeds, and oil. Originally associated with Veracruz, Mexico, it has a rich, smoky, nutty flavor and a wonderfully crunchy texture.
Unlike fresh tomato-based salsas, salsa macha is concentrated and oil-rich, making it perfect for drizzling, spooning, or using as a flavorful condiment. The heat level varies depending on the dried chilies you choose, so you can make it mild or fiery!
Why you’ll love this Salsa Macha Recipe
Incredible flavor. Smoky, nutty, garlicky, and deeply savory, with just the right amount of heat.
Deliciously crunchy. Toasted peanuts, sesame seeds, and dried chilies give salsa macha its irresistible texture.
Easy to customize. Choose mild or spicy dried chilies, experiment with different nuts and seeds, and adjust the heat to your liking.
Quick and easy. Ready in about 25 minutes with simple pantry ingredients.
Endlessly versatile. Drizzle it over tacos, eggs, roasted vegetables, soups, rice bowls, or grilled meats. It makes almost everything taste better!
Salsa Macha Ingredients
- Dried Mexican chilies: The heart of salsa macha! Use ancho or guajillo chilies for milder flavor, or chile de árbol for more heat. Dried chipotle or chile negro also work.
- Oil: Use a neutral-tasting oil like avocado or peanut oil, or olive oil for a more robust flavor.
- Peanuts: Add richness, nuttiness, and crunch. Substitute almonds or pumpkin seeds, or use a combination.
- Sesame seeds: Add a delicious toasted flavor and delicate crunch.
- Garlic: Fresh garlic creates a deeply savory, aromatic base.
- Apple cider vinegar: A little acidity brightens and balances the rich chili oil.
- Salt: Enhances all the flavors.
- Optional spices: Cumin, coriander, or Mexican oregano add another layer of complexity.
How to Make Salsa Macha
Step 1: Prepare the chilies. Remove the stems and seeds from the dried chilies, then tear them into smaller pieces. Leave some seeds in if you prefer more heat.
Step 2: Toast the garlic and peanuts. Heat the oil in a skillet or saucepan over medium-low heat. Add the garlic and peanuts, stirring frequently until lightly golden and fragrant. Watch carefully to prevent burning.
Step 3: Add the chilies. Stir in the dried chilies and cook gently for 2-3 minutes, stirring often, until fragrant. Reduce the heat as needed to prevent scorching.
Step 4: Cool and blend. Remove from heat and stir in the salt and any optional spices. Let cool, then add the vinegar. Transfer to a food processor or blender and pulse until finely chopped but still pleasantly textured. Avoid blending completely smooth.
Step 5: Finish. Stir in the toasted sesame seeds (toast them briefly in a dry skillet first if needed). Taste and adjust the salt or heat to your liking.
Step 6: Serve. Spoon into a clean jar and enjoy over tacos, eggs, roasted vegetables, rice bowls, or anything that needs a little flavor boost!
How Spicy Is Salsa Macha?
Salsa macha can be mild, medium, or quite spicy, depending on the dried chilies you use. The beauty of making it at home is that you can control the heat!
- For mild salsa macha: Choose ancho chilies, which have a rich, fruity flavor and gentle heat.
- For medium heat: Use guajillo chilies, or combine guajillo and ancho for a balanced, flavorful salsa.
- For spicy salsa macha: Add chile de árbol, which brings a much hotter, sharper kick.
- Chef’s tip: I love combining different dried chilies for more depth and complexity. Start with milder chilies, then add a little chile de árbol if you want more heat.
How to Use Salsa Macha
Once you make a jar of salsa macha, you’ll find endless ways to use it! Think of it as a Mexican-style chili crisp-a little spoonful adds smoky heat, crunch, and bold flavor to almost anything.
- Tacos and burritos: Drizzle over your favorite tacos, burritos, or enchiladas for an extra punch of flavor.
- Eggs and avocado toast: Spoon over hard-boiled eggs or avocado toast for a delicious, savory breakfast.
- Roasted vegetables: Add a drizzle to roasted vegetables or grilled asparagus just before serving.
- Rice and grain bowls: Spoon over Cilantro Lime Rice, Mexican Pinto Beans, or Buddha Bowls.
- Soups: Swirl into Mexican Chicken Noodle Soup for an extra layer of smoky, spicy flavor.
- Chicken, fish, or tofu: Brush over grilled or roasted proteins for a flavorful finishing sauce, or use as a marinade before cooking, taking care not to burn the chili solids.
- Pasta and noodles: Toss with warm pasta or noodles for a quick, savory meal with a little heat.
Chef’s Tips
- Choose your chilies carefully. Different dried Mexican chilies have different flavors and heat levels. Combining varieties creates a more complex salsa.
- Keep the heat gentle. Garlic and dried chilies can burn quickly, making the oil bitter. Cook over moderate to low heat and stir frequently.
- Don’t overblend. Salsa macha should have texture! Pulse just until the chilies and peanuts are finely chopped, leaving plenty of crunchy bits.
- Adjust the consistency. Add a little more oil if you prefer a looser, more drizzleable salsa.
- Taste and balance. A splash of vinegar or a pinch of salt can bring all the flavors together.
How to Store Salsa Macha
Refrigerate: Transfer the cooled salsa macha to a clean, airtight jar and refrigerate promptly. Because this homemade version contains fresh garlic in oil, use within 4 days unless you follow a tested preservation method.
Freeze: For longer storage, freeze in small airtight portions. Ice cube trays work beautifully for convenient single servings.
Before serving: The oil may thicken or solidify in the refrigerator. Let your portion warm slightly before serving, or stir gently to loosen the texture.
More Favorite Mexican Salsa Recipes
- Guacamole (three ways!)
- Avocado Sauce (Vegan!)
- Vegan cilantro creme
- See all our Mexican Recipes here!
Watch how to make Salsa Macha
Easy Salsa Macha Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 1 ¼ cups 1x
- Category: Condiment, Mexican, Salsa, sauce
- Method: stovetop
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This easy Salsa Macha recipe is a smoky, crunchy Mexican chili oil made with dried chilies, garlic, peanuts, and sesame seeds. Ready in 25 minutes!
Ingredients
- 1 cup dried Mexican chiles (1 1/2 ounces)- use mild Guajillo Peppers, or Ancho chilies, chipotle chiles, or a. mix.
- 1 cup oil- peanut oil, avocado oil or olive oil
- 4–6 cloves garlic- sliced in half lengthwise
- 1 shallot, finely diced (optional)
- 1/2–1 cup peanuts – or sub pumpkin seeds, sunflower seeds, or almonds (or a combo) see notes
- 1 teaspoon salt
- optional spices: 1 teaspoon coriander (ground or whole seeds) 1 teaspoon cumin (ground or whole seeds), and ground chipotle powder.
- 2 teaspoons apple cider vinegar
- 1 tablespoon toasted sesame seeds, more as you prefer
Instructions
- Prepare the chilies. Remove the stems and seeds from the dried chilies, then tear them into smaller pieces. Leave some seeds in if you prefer more heat.
- Toast the garlic and peanuts. Heat the oil in a skillet or saucepan over medium-low heat. Add the garlic and peanuts, stirring frequently until lightly golden and fragrant. Watch carefully to prevent burning.
- Add the chilies. Stir in the dried chilies and cook gently for 2-3 minutes, stirring often, until fragrant. Reduce the heat as needed to prevent scorching.
- Cool and blend. Remove from heat and stir in the salt and any optional spices. Let cool, then add the vinegar. Transfer to a food processor or blender and pulse until finely chopped but still pleasantly textured. Avoid blending completely smooth.
- Finish. Stir in toasted sesame seeds. Taste and adjust the salt or heat to your liking.
- Step 6: Serve. Spoon into a clean jar and enjoy over tacos, eggs, roasted vegetables, rice bowls, or anything that needs a little flavor boost!
Notes
Nuts: If using this as a marinade, ½ cup peanuts is plenty. If you want it extra “chunky” and textural, add 1 cup of peanuts.
Chiles: Feel free to use different chilies, or a mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.
Salsa Macha Sheet Pan Dinner ingredients
- 1 medium yam-diced into ½ inch thick cubes
- 1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
- ½ red onion- into ½ inch thick half moons
- 2 boneless chicken breasts or thighs, or use tofu filets
- drizzle of olive oil, generous sprinkle salt, pepper and cumin
- Optional Bowl Bases- Seasoned Black Beans, or Mexican Pinto Beans, Cilantro rice or Cauliflower Rice, Greens
- Toppings- avocado, sprouts, cilantro, lime, sesame seeds
Salsa Macha Sheet Pan Instructions
- Preheat oven to 425F
- Place prepped yams, onions and peppers on a parchment-lined sheet pan.
- Place chicken or tofu on the side of the sheet pan.
- Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.
- Bake in the middle of the oven for 20 minutes. Spoon some salsa macha over the chicken or tofu. Continue cooking for 5-10 minutes, or until the chicken is cooked through.
- Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon more salsa macha on if you like, and sprinkle with sesame seeds.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 142
- Sugar: 0.6 g
- Sodium: 302.5 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 4 g
- Fiber: 2.6 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Hi Sylvia, We made it before with regular peanuts and it was incredibly good! I wonder if I could use valencia peanuts too, as that’s all I have this time. they have a swlightly different taste. Thank you!
Hi Eva, Sure, I think that would be fine. As you said- it will have just a slightly different taste.
I love this recipe and have become addicted to it! I remember the precious version had a shallot in it. Do you mind confirming if that is the only change? Soooo good!! Thank you for posting this.
Hi Aria, yes that was the only change. I added it back to the recipe card as an option. 🙂
Thank you!
🙂
I haven’t made this yet, but am for dinner tonight with some variations because I don’t have all the ingredients, like purple sweet potatoes for the yams. I am commenting today because I resonated to what you wrote about women and how the world could change if the balance of power shifted. I think about the state of our world and her people everyday and I am in absolute agreement with you that it is heart that will overcome fear and love will connect us. This post made me love your site even more. I make a lot of your recipes and appreciate all that you offer. I really like getting a glimpse of the woman behind the recipes and finding we have something, so important to me, in common. Thank you and much love to you and your family. Terry
Thanks so much Terry- I really appreciate this. 🙂
Sylvia, to quote you, this salsa macha “blew my mind”. As with all of the recipes from FAH I have tried, I have never been disappointed. But growing up on a meat and potatoes and side salad dinners, I have yet to acquire the ability to know what something is going to taste like while I am following the recipe. With a cup of olive oil and the other ingredients simmering in my Dutch oven on the stove, I found myself once again like a kid doing a science experiment. I ran out of pumpkin seed so I added whole almonds and wondered how in the world it was going to come together. And oh my goodness, when I eagerly dipped my finger into the finished product in my food processor and tasted it, I sighed a very content sigh. I doubled the bowl recipe, using asparagus in place of another red pepper as I only had one. I also used your perfect quinoa recipe as the base of the bowl and used chicken thighs for the protein. I rubbed some salsa macha under the skin of the chicken before baking with the veggies but then topped the bowl with more. This salsa macha is perfection in a jar and I can’t wait to dollop it on my next meal. Thank you for continuously encouraging me to step out of my comfort zone.
I am so glad you gave this a go Rebecca! Such a good one!
“You can make this again” = a winner in my book! It’s not often my husband raves about a dish I make (he’s not a big food guy), but he’s mentioned this one 2x since I made it last week so I’ll definitely put this one in the mix more frequently. I did not make the salsa macha from scratch though. I couldn’t find any dried peppers in my produce dept but came across a jar of salsa macha in the Mexican section so thought I’d try that first before tracking down the ingredients to make it myself. I did run it through the food processor though as everything was whole and thought the ground up version in the recipe sounded better.
Great to hear!
Woohoohoo! Absolutely loved it! Already planning on making it again next week…(not surprised though as I don’t believe anything I’ve tried of yours has not been anything short of great). Thank you
Thanks so much Lawrence! So happy you enjoyed this!
I developed a taste for salsa macha in Puerto Vallarta, and have since accumulated several recipes, but yours is the best yet. The addition of a shallot adds surprisingly big flavour, but the best part for me is the “bowls,” though it took me a bit to realize that you were talking about the stuff IN the bowl. Anyway, it’s a great combination. I still do my salsa somewhat differently – whatever mild peppers and nuts I happen to have around, Mexican oregano instead of coriander, toasted garlic flakes instead of fresh garlic, etc. – but the bowls are difference-makers. I look forward to putting them into tacos.
Thanks Jack! Love the toasted garlic flakes- great idea. 😉