Salsa Macha

This Mexican salsa macha recipe is smoky and delicious! It’s a flavorful Mexican chili oil made with dried chilies, peanuts, sesame seeds, and garlic, perfect for drizzling over tacos, or use it as a marinade! Video.

The quieting of the mind is a political act. ~Jack Kornfield, The Wise Heart – page 358

Last week, while visiting the little town of San Pancho in Mexico, I stumbled upon it at the local farmers’ market and discovered something I had never had before… Salsa Macha! I tried a little sample and it literally blew my mind, it was that good! It’s like a Mexican-style chili crisp oil. So much flavor!

After asking a million questions to the sweet woman who made it, I took a few notes, bought a few jars, and couldn’t wait to replicate it and share it with you. I’ll show you how to make this delicious salsa macha, and then, with this, we can create delicious bowls. 

What is Salsa Macha?

Salsa Macha is a Mexican chili oil that hails from Veracruz. It’s an oil-based salsa or condiment made with dried chilies, peanuts (or seeds), garlic, and spices.. It’s deeply flavorful, yet not overly spicy, and can be used in a multitude of different ways!  Use it as a marinade for meats and tofu ( see below), a flavorful drizzle sauce for tacos, avocado toast, eggs, or grilled meats or veggies.  A flavor booster for soups, vegetables, pasta or rice.

Best of all, it’s very quick and easy to make!

Salsa MachA Ingredients

• Dried Mexican Chili Peppers – the star of the recipe! Use mild or medium dried chiles like Ancho chiles,  Guajillo Chile Peppers or other dried chilies like chile de arbols, chile negro, dried chipotle chiles, etc.
• Oil- we use avocado oil, peanut oil or olive oil.
• Nuts or seeds– use peanuts, pumpkin seeds, sunflower seeds, or almonds or any combination.
• Garlic cloves for pungent flavor.
• Salt
• Apple cider vinegar–  for acidity.
• Optional Spices- cumin or coriander,  whole seeds or ground, Mexican oregano.

How to make Salsa Macha Recipe (instructions)

1. Break dried chilies apart, removing stems and seeds.
2. Heat oil in a skillet or large saucepan, and add garlic and peanuts. Stir until they are golden brown. Then, add the dried chilies and stir for 2-3 minutes. Turn off the heat and add salt, along with any optional spices. Let cool. Add vinegar.
3. Place this in food processor  (or blender)and blend until all is finely chopped, but not overly smooth. Taste for spice, and feel free to add chipotle powder to taste.
4. Pour into a jar, and stir in toasted sesame seeds.

Storing Salsa Macha

Place the mixture in an airtight container or jar and cover it with a layer of olive oil before storing it in the refrigerator. This will keep for 3-4 weeks in the fridge.  Freeze for up to 4 months.

Ways to Use Salsa Macha

Think of salsa macha as a Mexican version of chili crisp.

• Use as a marinade for chicken, fish or tofu! ( See below)
• Drizzle it over tacos, burritos or enchiladas.
• Drizzle it over Buddha Bowls or soups, or eggs.
• Drizzle over avocado toast!
• Spoon it over grilled veggies or  roasted veggies
• Toss it with rice or pasta.

Salsa Macha Bowls

Here, I’ll show you how to use this salsa macha as a marinade in this easy sheet-pan dinner that can be made into bowls.

In this simple sheet-pan recipe, I used both chicken and tofu, baked alongside yams, bell peppers and onions. Make enough to feed your whole family or just one serving – up to you! Brush the salsa macha over the chicken or tofu and bake!

When it is done, create your lovely bowls. This one is with tofu.

And here it is with Chicken! Remember to save any leftovers and reheat them for tacos the next day. So good!

On the Homefront: While in Mexico, I got a year older. It was on the same day as the women’s march that happened around the country. Even in this tiny town, women gathered together and walked through the streets, smiling, proud, together, arm in arm. I was moved. I felt the powerful, loving energy that flows when women unite.

Throughout history, women’s powerful loving energy has often been squashed by religion or culture. How threatening this must feel. But, it is my belief (and honestly, these days, I have few) that this loving heart energy is what is needed to unite and heal the whole world.

Look at cultures where women have very little power (like the Middle East) look at the chaos, the unbalance, the discord, the suffering. I often wonder,  what would happen if women had a more balanced measure of power. I can’t help but feel that forgiveness, reconciliation and peace would inevitably follow.

I do know this- it is a fearful mind that drives us to build walls, keep ourselves safe, and separate us from others. It is the loving open heart that shows us how similar we are, and connects us. I see this daily in my own marriage.

My thoughts often talk me out of loving, but my heart facilitates it. Shifting from my head to my heart has become my daily practice. I don’t always succeed, but I try.

Hope you are having a great week. Hope you give this Salsa Macha recipe a try….it is AWESOME!!!

xo

Other Salsa Recipes you may like:

• Fresh Tomatillo Salsa
• Fresh Peach Salsa
• Persimmon Salsa!
• Guacamole (three ways!)
• Poblano Pumpkin Seed Sauce
• Avocado Sauce (Vegan!)
• Vegan cilantro creme

Salsa Macha Video

Salsa Macha Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 1 ¼ cups
• Category: Condiment, Mexican, Sauce,
• Method: stovetop
• Cuisine: Mexican
• Diet: Vegan

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Description

This Mexican salsa macha recipe is smoky and delicious! It’s a flavorful Mexican chili oil made with dried chilies, peanuts, sesame seeds, and garlic, perfect for drizzling over tacos, or use it as a marinade (see bowls below).

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Ingredients

Units USM

• 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
• 1/2 cup peanuts – or sub pumpkin seeds, sunflower seeds, or almonds (or a combo)
• 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

See notes for bowls.

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Instructions

Salsa Macha

1. Discard the stems and seeds from the chilies and break them into smaller, one-inch pieces.
2. In a large skillet, add the oil and heat it over medium-high heat. Add garlic and peanuts, and stir until golden and fragrant, about 4-5 minutes.
3. Turn the heat to low, add the dried chilies, stirring for 2-3 minutes. Turn heat off, and stir in the optional spices. Let cool 5-10 minutes. Add salt and vinegar .
4. Pour this into a food processor (or blender) and blend until well combined, but not too smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
5. Pour the blended salsa macha into a jar, and stir in toasted sesame seeds.
6. Store. Cover the jar with a layer of oil before storing it in the fridge. This will last 3-4 weeks in the refrigerator. Or freeze for up to 4 months.

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Notes

Feel free to use different chilies, or 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 BOWLS:

• 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
• Bowl Toppings- avocado, sprouts, cilantro, lime, sesame seeds

To make the BOWLS

1. Preheat oven to 425F
2. Place prepped yams, onions and peppers on a parchment-lined sheet pan.
3. Place chicken or tofu on the side of the sheet pan.
4. Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.
5. 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.
6. 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