If you’re looking for a spicy salsa that’s smoky, crunchy, and deeply flavorful, then you’re going to love salsa macha. This unique Mexican chili oil is more than just a condiment—it’s a versatile, punchy flavor bomb made from dried chiles, garlic, peanuts, and sesame seeds, blended with hot oil into an unforgettable texture. Whether drizzled on tacos, eggs, or even roasted veggies, salsa macha adds bold personality to any dish.

Why read this article? Because we’re diving deep into authentic salsa macha, from its roots in Veracruz, through a detailed salsa macha recipe, to storage, variations, and more. You’ll walk away knowing how to make salsa macha, pick the right chile, and store it properly—plus we’ll tackle your most burning questions.

What Is Salsa Macha and Why Is It a Must-Try Mexican Chili Oil?

Salsa macha is a one-of-a-kind Mexican chili oil that originates from the state of Veracruz, although versions can also be found in other parts of Mexico. Unlike a smooth red salsa or salsa verde, salsa macha is chunky, oily, and loaded with texture. It combines toasted ingredients like garlic, peanuts, and sesame seeds with dried chiles and oil to create a nutty salsa that’s smoky, crunchy, and layered with deep flavor.

One of the reasons salsa macha is gaining popularity worldwide is because of its similarity to Asian chili crisp sauces—but with distinct Mexican flair. You’ll often find it in authentic Mexican dishes, drizzled over tacos, mixed with avocado, or used to spice up grilled meats and veggies. This rich condiment has been called “addictive,” and for good reason.

Whether you’re a die-hard fan of Mexican salsa or just getting started with Mexican recipes, salsa macha is something you absolutely must try.

Ingredients for Salsa Macha Recipe

Here’s what you’ll need to make an authentic salsa macha that delivers both heat and depth:

• 5 guajillo chiles, stemmed and seeded
• 8–10 chile de arbol or arbol chiles (use fewer for less heat)
• 4 cloves garlic, peeled
• ½ cup peanuts (unsalted)
• 3 tbsp sesame seeds
• 1 cup olive oil or vegetable oil
• Salt to taste
• Optional: 1–2 ancho or chipotle chiles for smokiness
• Optional seeds/nuts: almond, sunflower seeds, or pumpkin seeds
• Optional herbs: pinch of Mexican oregano

These ingredients make a rich, spicy, and textured salsa you’ll want to put on everything.

What Makes the Best Salsa Macha Recipe? And How to Make It at Home

Here’s how to make salsa macha step-by-step:

Step-by-Step Instructions:

1. Toast your ingredients
   In a large saucepan over medium-high heat, toast the peanuts and sesame seeds until golden brown. Remove and set aside.
   Add the garlic and dried chiles (including guajillo, arbol, and any optional ones like ancho or chipotle) and toast gently until fragrant—don’t let them burn.
2. Heat the oil
   In the same pan, add the olive oil or vegetable oil and heat until shimmering (hot but not smoking). Turn off the heat.
3. Blend ingredients
   Add the toasted chiles, garlic, nuts, and seeds into a blender or food processor. Pour in the hot oil and blend until your desired consistency is reached—chunky or smooth.
4. Season and store
   Stir in salt to taste. Let the salsa cool to room temperature, then transfer to an airtight container. This salsa gets better with time!

This process gives you a deep, layered, and truly authentic salsa macha that you can store for weeks.

Which Chiles Are Best for Authentic Salsa Macha? Guajillo, Arbol, and More

Choosing the right chile peppers is key to getting the balance of heat, flavor, and color just right. Here’s a breakdown of the best options:

• Guajillo: Mild to medium heat, deep red color, with sweet and tangy undertones—ideal base chile.
• Chile de Arbol: Very spicy and bright; perfect for that intense kick.
• Ancho: Mild and sweet, with raisin-like richness. Great for mellowing out the heat.
• Chipotle: Smoky and spicy, offering a barbecue-like profile.
• Pasilla: Earthy and mild, often used to deepen the flavor.

For a best balanced salsa, use 5 guajillos, 8 chile de arbol, and 1 chipotle. Want less heat? Remove the seeds and reduce the arbol count.

Remember: high-quality dried chilies make all the difference. Buy fresh, pliable ones from a local Mexican market or online (yes, even Amazon carries them).

How to Use Salsa Macha: From Tacos to Tortilla Chips

Once you’ve made your salsa macha, you’ll find endless ways to enjoy it:

• Spoon over tacos (especially carne asada or carnitas)
• Drizzle on avocado toast for a bold brunch bite
• Mix into scrambled eggs or top a fried egg
• Use as a dip for tortilla chips
• Swirl into salsas or creamy dressings for salads
• Finish grilled meats, seafood, or roasted veggies

You can even blend a little into your favorite salsa verde or red salsa for a smoky twist. It’s one of those Mexican recipes that never runs out of uses.

Salsa Macha Storage Tips: How to Keep It Fresh and Fiery

To store your homemade salsa properly:

• Let it cool completely to room temperature before storing
• Transfer to a clean airtight container
• Store in a cool, dark place for up to 3 weeks
• For longer storage, refrigerate and warm to room temp before serving

As time goes on, the flavors of the garlic, chile, and nuts and oil meld beautifully. Just give it a stir before each use to reincorporate the oil and solids.

Common Variations and Substitutions for Salsa Macha

Feel free to personalize your salsa macha while keeping it true to tradition:

• Substitute peanuts with almond, sunflower seeds, or pumpkin seeds
• Use canola oil for a more neutral flavor than olive oil
• Add Mexican oregano or a bay leaf for added depth
• Try adding a splash of vinegar for tang or sugar for balance
• Make a “peanut salsa macha” by doubling the peanuts and going light on chiles

This makes it one of the most versatile salsas in your fridge—equally at home with Mexican dishes or international fusion cuisine.

FAQs

Key Takeaways for the Best Salsa Macha Recipe

• Salsa macha is a bold, textured Mexican chili oil made from toasted garlic, dried chiles, peanuts, and seeds and oil.
• Originating from Veracruz, it stands apart from other salsas with its chunky, oily, and nutty character.
• Top chile choices: guajillo, chile de arbol, chipotle, and ancho.
• Use a blender or food processor and hot olive oil or vegetable oil to make it.
• Store in an airtight container at room temperature or refrigerate for longer life.
• Serve on everything from tacos to tortilla chips to roasted veggies.
• Customize your salsa using almond, sunflower seeds, or pumpkin seeds.
• A true authentic salsa macha—easy to make and hard to stop eating.

he Best Salsa Macha Recipe

C. Sophie

A bold, smoky, and nutty Mexican chili oil made with dried chiles, garlic, peanuts, and sesame seeds—perfect for drizzling on tacos, eggs, or roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Course Condiment, sauce

Cuisine Mexican, Veracruz

Servings 16 1 tablespoon each

Calories 90 kcal

Ingredients

  

• 5 guajillo chiles stemmed and seeded
• 8 –10 chile de arbol or arbol chiles use fewer for less heat
• 4 cloves garlic peeled
• ½ cup peanuts unsalted
• 3 tbsp sesame seeds
• 1 cup olive oil or vegetable oil
• Salt to taste
• Optional: 1–2 ancho or chipotle chiles for smokiness
• Optional seeds/nuts: almond sunflower seeds, or pumpkin seeds
• Optional herbs: pinch of Mexican oregano

Instructions

 

Toast your ingredients

• In a large saucepan over medium-high heat, toast the peanuts and sesame seeds until golden brown. Remove and set aside.
• Add the garlic and dried chiles (including guajillo, arbol, and any optional ones like ancho or chipotle) and toast gently until fragrant—don’t let them burn.

Heat the oil

• In the same pan, add the olive oil or vegetable oil and heat until shimmering (hot but not smoking). Turn off the heat.

Blend ingredients

• Add the toasted chiles, garlic, nuts, and seeds into a blender or food processor. Pour in the hot oil and blend until your desired consistency is reached—chunky or smooth.

Season and store

• Stir in salt to taste. Let the salsa cool to room temperature, then transfer to an airtight container. This salsa gets better with time!

Notes

Nutrition Information (Per Serving):

Nutrient	Amount
Calories	90 kcal
Fat	9 g
Saturated Fat	1 g
Protein	2 g
Carbohydrates	2 g
Fiber	1 g
Sugar	0.5 g
Sodium	50 mg

 

Note: Nutrition values are estimates based on common ingredient quantities.

Keyword alsa macha recipe, homemade salsa, Mexican chili oil, spicy salsa