Salsa Macha (Mexican Chili Oil) is a traditional sauce from Veracruz, Mexico, known for its bold, nutty, and smoky flavor with just the right amount of heat.
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It's made by frying dried chiles, garlic, nuts, and seeds in oil before blending them with vinegar and salt.
This homemade Salsa Macha recipe is easy to make, keeps well for weeks, and elevates everything from tacos, eggs, and grilled meats to rice bowls, roasted vegetables, and even soups.
If you love authentic Mexican sauces like salsa de chile de árbol or salsa taquera, this chili oil will quickly become your new favorite condiment.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Guajillo chiles: Give the salsa its deep red color and mild, smoky flavor.
- Chiles de árbol: Add heat and spice-use more or less depending on how spicy you like it.
- Garlic: Adds a savory base and aroma that blends perfectly with the chiles.
- Peanuts: Bring a nutty, rich flavor and a bit of crunch.
- Sesame seeds: Add a light, toasty note that enhances the overall flavor.
- Apple cider vinegar: Balances the richness of the oil with a touch of acidity.
- Sugar: Smooths out the heat and ties the flavors together.
- Oil: Acts as a natural preservative, keeping the ingredients fresh and extending the salsa's shelf life for weeks. I like using peanut oil for its high smoke point.
- Kosher salt: Enhances every ingredient and brings balance to the salsa.
How to Make Salsa Macha
Note: Full instructions are provided in the recipe card below.
- In a medium heavy-bottomed pot, heat the canola oil to 250-275°F.
- In a large heatproof bowl, combine the garlic, chiles, peanuts, and sesame seeds. Carefully pour the hot oil over the mixture.
- Transfer the mixture to a blender or use an immersion blender; blend until it reaches your preferred texture-chunky or smooth.
- Add the apple cider vinegar, sugar, and salt. Stir to combine.
- Set the salsa aside to cool. Once cooled, transfer to a jar and refrigerate.
Hint: Use a neutral oil like canola, vegetable, peanut or grapeseed oil. These let the flavor of the chiles, garlic, and nuts shine through without tasting heavy or bitter. Avoid olive oil-it can overpower the salsa and turn slightly bitter when heated.
Storage, Make Ahead, & Freezing
Storage: Once your Salsa Macha has cooled, pour it into a clean glass jar or airtight container. Keep it refrigerated for 3-4 weeks, making sure all solids remain completely submerged in oil to preserve freshness and prevent spoilage.
Make Ahead: Salsa Macha actually gets better with time. Let it rest for at least a day before serving to allow the flavors to deepen and meld together. Always stir before using to redistribute the chiles and nuts.
Freezing: For longer storage, freeze Salsa Macha in small containers or ice cube trays for up to 3 months. Thaw at room temperature, stir well, and enjoy-it'll taste just as bold and smoky as freshly made.
Camila's Tips & Variations
- Control the heat: Start with fewer chiles de árbol if you're not sure how spicy you want it. You can always add more later.
- Mix up the nuts: Swap peanuts for almonds, cashews, or pumpkin seeds for a different flavor twist.
- Use quality chiles: Always choose pliable, glossy dried chiles-not brittle ones-for the best color and flavor.
- Texture your way: Blend it smooth for a silky chili oil or leave it chunky for a rustic, crunchy finish.
- Serving idea: Spoon over tacos, grilled meats, roasted vegetables, eggs, or even pizza-it goes with everything.
Frequently Asked Questions
Is Salsa Macha really spicy?
It depends on how many chiles de árbol you use. They're the source of the heat, so start with fewer and adjust to your taste.
Can I use different chiles?
Absolutely. Guajillo and chile de árbol are classic, but you can mix in ancho or chipotle chiles for a smokier, deeper flavor.
Why does my Salsa Macha taste bitter?
It's likely the chiles were toasted too long, or the oil got too hot. Burnt chiles develop a sharp, bitter flavor that overpowers the salsa. Next time, toast them gently-just until fragrant-and keep the oil temperature between 250-275°F for the best taste.
🔥 Love spicy sauces?
Check out my Chinese-Style Hot Chili Oil recipe and see how it compares to Salsa Macha-bold, aromatic, and full of irresistible heat.
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Recipe
Salsa Macha
Equipment
- Medium heavy-bottom pot
- Blender or immersion blender
- Fine-mesh strainer (optional)
- Glass jar or airtight container
Ingredients
- 2 guajillo chiles
- 10 chiles de árbol
- 3 garlic cloves
- ¼ cup peanuts
- 1 tablespoon sesame seeds
- 1 teaspoon apple cider vinegar
- 1 teaspoon white sugar
- 2 cups peanut oil or canola oil
- Kosher salt , to taste
Instructions
- In a medium heavy-bottomed pot, heat the oil to 250-275°F.
- In a large heatproof bowl, combine the garlic, chiles, peanuts, and sesame seeds. Carefully pour the hot oil over the mixture.
- Transfer the mixture to a blender or use an immersion blender; blend until it reaches your preferred texture-chunky or smooth.
- Add the apple cider vinegar, sugar, and salt. Stir to combine.
- Set the salsa aside to cool. Once cooled, transfer to a jar and refrigerate.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
