📝 About This Recipe
Hailing from Veracruz, Salsa Macha is a bold, oil-based condiment that has taken the culinary world by storm with its addictive crunch and deep, smoky heat. Unlike fresh salsas, this 'macha' (meaning 'brave') sauce is a rich infusion of dried chilies, toasted nuts, and seeds that creates a complex flavor profile ranging from earthy to subtly sweet. It is the ultimate versatile pantry staple, adding a sophisticated umami punch to everything from morning eggs to grilled ribeye.
🥗 Ingredients
The Chili Base
- 40-50 pieces Chiles de Árbol (stems removed, for intense heat)
- 4 pieces Chiles Morita (stems removed, for a deep smoky flavor)
- 2 pieces Guajillo Chiles (seeds removed and torn into small pieces for color)
The Oil and Aromatics
- 1.5 cups Neutral Oil (Grapeseed, avocado, or canola oil work best)
- 6 pieces Garlic Cloves (large, peeled and sliced thin)
- 1 piece Shallot (small, finely minced)
Nuts, Seeds, and Seasoning
- 1/2 cup Raw Peanuts (unsalted)
- 3 tablespoons Sesame Seeds (un-toasted)
- 2 tablespoons Pumpkin Seeds (Pepitas) (raw and hulled)
- 1 tablespoon Apple Cider Vinegar (for a bright acidic finish)
- 1 teaspoon Piloncillo or Brown Sugar (to balance the heat)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
👨🍳 Instructions
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1
Prepare your chilies by wiping them with a damp cloth to remove dust. Remove stems and, for the larger Guajillos, cut them into 1-inch pieces with kitchen shears.
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2
In a large, heavy-bottomed skillet or saucepan, heat the 1.5 cups of oil over medium-low heat. You want the oil warm but not smoking.
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3
Add the sliced garlic and minced shallots to the oil. Fry them gently for 3-5 minutes until they become a pale golden brown and crispy. Use a slotted spoon to remove them and place them in a blender jar, leaving the oil in the pan.
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4
In the same oil, add the peanuts and pumpkin seeds. Toast for 2-3 minutes, stirring constantly, until the peanuts are golden and the pepitas start to pop. Remove with the slotted spoon and set aside in a small bowl (do not put these in the blender).
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5
Add the sesame seeds to the oil for just 30-45 seconds until they turn light golden. Remove with a fine-mesh strainer and add to the bowl with the nuts.
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6
Now, work with the chilies. Add all the dried chilies (Árbol, Morita, and Guajillo) to the hot oil. This is the most critical step: fry them for only 30-60 seconds. They should darken slightly and become fragrant, but if they turn black, they will be bitter.
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7
Immediately remove the pan from the heat. Use the slotted spoon to transfer the fried chilies into the blender with the garlic and shallots.
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8
Allow the oil in the pan to cool for at least 10 minutes. This prevents the blender from exploding and ensures the plastic or glass doesn't crack.
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9
Pour about 1/2 cup of the cooled oil into the blender. Add the salt, sugar, oregano, and apple cider vinegar.
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10
Pulse the blender several times. You are looking for a coarse, chunky texture, not a smooth puree. The chilies should be broken down into small flakes.
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11
Pour the blender mixture into a clean glass jar. Stir in the remaining oil from the pan and the bowl of toasted nuts and seeds.
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12
Let the salsa sit uncovered until completely cool. The flavors will continue to develop and the chilies will infuse the oil with a vibrant red hue as it rests.
💡 Chef's Tips
Be extremely careful not to burn the chilies; even a few extra seconds can turn the salsa bitter and inedible. Always use a neutral oil with a high smoke point; olive oil's flavor is too dominant for an authentic Salsa Macha. If you prefer less heat, replace half of the Chiles de Árbol with more Guajillo or Cascabel chilies. Store the salsa in a sterilized glass jar in the fridge for up to 3 months, but always use a clean spoon to prevent spoilage. If the oil solidifies in the fridge, let it sit at room temperature for 15 minutes before serving.
🍽️ Serving Suggestions
Drizzle over fried eggs or a 'Chilaquiles' breakfast for an instant flavor upgrade. Use as a finishing oil for grilled octopus, shrimp, or any white fish. Spoon it over a block of cream cheese or goat cheese and serve with crackers as a quick appetizer. Swirl into a bowl of hummus or Greek yogurt for a smoky, spicy dip. Top your favorite street tacos or even a slice of artisan sourdough toast with avocado.