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Salsa Macha

Salsa macha is a smoky, nutty Mexican chili oil that transforms everything it touches into something extraordinary. This crunchy, deeply flavored condiment combines toasted peanuts, sesame seeds, and dried chilies in hot oil to create a textured salsa perfect for drizzling over tacos, eggs, pizza, or practically anything that needs a flavor boost.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 2 tablespoon servings
Course: Condiment
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 and 1/2 cups neutral oil vegetable, canola, or avocado oil
  • 1/2 cup raw peanuts unsalted
  • 1/4 cup sesame seeds
  • 10 dried árbol chilies stems removed
  • 6 dried guajillo chilies stems and seeds removed, torn into pieces
  • 8 garlic cloves peeled and thinly sliced
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon Mexican oregano optional

Equipment

  • Large heavy-bottomed skillet or saucepan
  • Kitchen thermometer (optional)
  • Slotted spoon
  • Clean glass jars with tight-fitting lids
  • Cutting board and sharp knife
  • Small bowls
  • Paper towels

Method
 

  1. Remove stems from the árbol chilies and tear the guajillo chilies into smaller pieces, discarding most of the seeds. Set aside.
  2. Heat the oil in a large skillet over medium heat until it reaches about 325°F. Add the peanuts and fry for 3 to 4 minutes, stirring constantly, until they turn golden brown and smell fragrant.
  3. Remove the peanuts with a slotted spoon and transfer them to paper towels to drain.
  4. Add sesame seeds to the same hot oil and fry for about 1 minute, stirring continuously, until they turn golden. Remove with the slotted spoon and add to the peanuts.
  5. Add the sliced garlic to the oil and fry for 2 to 3 minutes until golden and crispy but not dark brown. Remove the garlic and set aside with the other toasted ingredients.
  6. Add all the dried chilies to the oil and fry for 2 to 3 minutes, pressing them down with your spoon until they puff up slightly and become fragrant. Pull them out before they turn black. Remove and add to the collection of toasted ingredients.
  7. Turn off the heat and let the flavored oil cool for about 5 minutes. Add the vinegar, salt, brown sugar, and oregano if using to the warm oil, stirring to dissolve the salt and sugar.
  8. Give the toasted peanuts, sesame seeds, garlic, and chilies a rough chop on your cutting board to create a chunky, textured mixture with pieces about the size of a small pea.
  9. Return all the chopped ingredients back into the flavored oil and stir everything together thoroughly. Taste and adjust the salt if needed.
  10. Transfer the salsa macha to clean glass jars and let it cool completely before sealing. Let rest for at least 24 hours before using for best flavor. Store in refrigerator for up to 3 months.

Notes

Let your salsa macha rest for at least 24 hours before using it for the best flavor. Keep heat at medium throughout cooking to prevent burning. Always use clean utensils when scooping to prevent contamination. The oil may solidify when cold but will return to normal at room temperature. Store in refrigerator for up to 3 months.