📝 About This Recipe
Hailing from Veracruz, Mexico, Salsa Macha is a sophisticated, nutty, and deeply umami condiment that has rightfully earned its reputation as the 'queen of salsas.' Unlike fresh salsas, this is a rich oil-based infusion featuring a trio of dried chilies, crunchy seeds, and toasted nuts. It strikes a perfect balance between smoky heat and savory sweetness, making it an addictive addition to almost any meal.
🥗 Ingredients
The Chili Base
- 50 grams Guajillo Chilies (wiped clean, stems and seeds removed, torn into pieces)
- 20 grams Chiles de Árbol (stems removed; keep seeds for extra heat)
- 1 large Ancho Chili (stemmed, seeded, and torn into small bits for depth)
Aromatics and Crunch
- 1.5 cups Vegetable or Grapeseed Oil (use a neutral oil with a high smoke point)
- 6-8 large Garlic Cloves (thinly sliced)
- 1/2 cup Raw Peanuts (unsalted)
- 1/4 cup Slivered Almonds
- 3 tablespoons Sesame Seeds (raw)
- 2 tablespoons Pumpkin Seeds (Pepitas) (raw, hulled)
Seasoning and Brightness
- 1 teaspoon Mexican Oregano (dried)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Piloncillo or Brown Sugar (finely grated to balance the heat)
- 1 tablespoon Apple Cider Vinegar (adds a necessary acidic zip)
👨🍳 Instructions
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1
Prepare your chilies by wiping them with a damp cloth to remove dust. Remove stems and seeds from the Guajillo and Ancho chilies, then tear them into 1-inch pieces. Leave the seeds in the Chiles de Árbol if you prefer a spicier kick.
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2
In a large, heavy-bottomed skillet or saucepan, heat the 1.5 cups of neutral oil over medium-low heat.
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3
Add the sliced garlic to the oil. Fry gently for 2-3 minutes until the garlic becomes golden brown and fragrant. Use a slotted spoon to remove the garlic and place it into a heat-proof blender or food processor, leaving the oil in the pan.
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4
In the same oil, add the peanuts and almonds. Toast for 3-4 minutes, stirring constantly, until they turn a light golden hue.
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5
Add the sesame seeds and pumpkin seeds to the nuts in the oil. Toast for another 1-2 minutes until the sesame seeds are golden and the pumpkin seeds begin to pop. Remove all nuts and seeds with a slotted spoon and set aside in a small bowl.
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6
Now, work with the chilies. Add the torn Guajillo, Ancho, and Árbol pieces to the hot oil. Fry them for only 30-60 seconds. They should become fragrant and slightly darken, but be careful not to burn them, as they will turn 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.
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8
Allow the oil in the pan to cool for about 5-10 minutes so it is no longer shimmering-hot.
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9
Pour about 1/2 cup of the cooled oil into the blender with the chilies and garlic. Add the salt, Mexican oregano, sugar, and apple cider vinegar.
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10
Pulse the blender several times. You want a coarse, pebbly texture, not a smooth puree. The goal is to have small bits of chili visible.
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11
Pour the chili mixture into a large glass jar or bowl. Stir in the remaining oil from the pan and all of the toasted nuts and seeds.
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12
Let the salsa sit at room temperature for at least 2 hours before serving to allow the flavors to meld and the oil to take on the deep red color of the chilies.
💡 Chef's Tips
Watch the chilies like a hawk; they go from toasted to burnt in seconds, and burnt chilies will ruin the batch with bitterness. If you want a less spicy version, remove the seeds from the Chiles de Árbol before frying. Always use a neutral oil like grapeseed or avocado; olive oil has too strong a flavor profile for this specific condiment. Store your Salsa Macha in a sealed glass jar in the refrigerator for up to 3 months, though the oil may solidify slightly—just bring it to room temp before use. Ensure all your nuts and seeds are fresh; stale nuts will be amplified by the frying process.
🍽️ Serving Suggestions
Drizzle generously over fried eggs or avocado toast for a breakfast upgrade. Serve as a dip for crusty bread or warm flour tortillas alongside a soft goat cheese. Use it as a finishing oil for grilled octopus, shrimp, or roasted cauliflower. Stir a spoonful into a bowl of Pozole or Ramen for an instant smoky depth. Pair with a crisp Mexican Lager or a smoky Mezcal cocktail to complement the heat.