he Best Salsa Macha Recipe
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.
Servings 16 1 tablespoon each
Calories 90kcal
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 |