Looking for that mind-blowing chile oil you can't stop eating at your favorite taco spot? This Salsa Macha is the real deal! I first tried it in Mexico City and literally begged for the recipe. It's nothing like your typical fresh salsa - this spicy Mexican condiment infuses oil with toasted chiles, nuts and garlic until it becomes magical. Once you taste this deeply complex, nutty, smoky goodness, you'll wonder how you ever lived without it!
Why You'll Love This Salsa Macha
This Salsa Macha Recipe has become my kitchen MVP, I'm seriously never without a jar in my fridge! Unlike bright, fresh salsas that spoil quickly, this oil-based Mexican condiment actually gets better with time as the flavors meld together. The combination of smoky dried chiles, crunchy nuts, and that slow-infused garlic oil creates something truly magical. The beauty of this authentic salsa is how versatile it is - I drizzle it over eggs at breakfast, tacos at lunch, and grilled meats at dinner. Even my picky nephew asks for "the crunchy spicy stuff" whenever he visits. It's become my signature homemade gift for friends who always text begging for more!
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What You'll Need
My mom swears the secret to great Salsa Macha is using the right chiles and toasting everything just right. I swear the whole house smells amazing when I make this!
Main Ingredients
- Neutral oil: I use whatever's in my pantry - canola or vegetable work great
- Garlic cloves: Lots of garlic! Don't be shy here
- Dried morita chiles: These smoky guys are the backbone of the flavor
- Dried puya chiles: Little powerhouses of fruity heat
- Dried árbol chiles: For that perfect kick of spice
- Dried habanero chile: Only if you're brave! (totally optional)
- Peanuts: Give that essential crunch and nutty flavor
- Slivered almonds: My grandma's secret addition
- Pumpkin seeds: Makes it authentically Mexican
- Sesame seeds: Tiny but mighty flavor bombs
Optional Extras
Sometimes I'll throw in a cinnamon stick while the oil infuses or add a splash of vinegar at the end if I want it tangier. My cousin adds a little Mexican chocolate to hers which sounds weird but tastes amazing!
Head down to the recipe card to get started on your Salsa Macha.
How to Make Salsa Macha
This recipe might look fancy, but it's actually super straightforward. It's all about infusing that oil with multiple layers of flavor!
Fry the Garlic
Start by adding your oil and smashed garlic to a small saucepan. The key is keeping the heat medium-low - don't let that oil get hotter than 275°F or your garlic will burn instead of getting that perfect golden color. Cook them together for about 8-12 minutes until the garlic is golden and your kitchen smells amazing. This slow infusion is what gives the oil its incredible depth.
What's the best oil to use for salsa macha? Use a neutral oil like canola, vegetable, or grapeseed oil. While some traditional recipes use olive oil, I find its flavor can compete with the chiles. The neutral oils let the toasted chile and nut flavors shine through!
Add the Chiles
Once your garlic turns that perfect golden color, carefully add all those dried chiles to the hot oil. They might sizzle a bit, so be careful! Let them cook just until they soften - about 45 seconds is all it takes. Then strain everything through a fine-mesh strainer into a heatproof bowl, saving both the oil and the solids. Dump those strained solids (garlic and chiles) into your blender and pulse until they're evenly chopped, about a minute or so.
Fry the Nuts and Seeds
Now the fun part! Pour that strained, flavored oil back into your saucepan and heat it to 325°F. Add all your nuts and seeds - the peanuts, almonds, pumpkin seeds, and sesame seeds. Fry them, stirring constantly, until the peanuts and almonds turn light brown - about 2 minutes. Then strain the mixture again, keeping both the fried nuts and the oil separate. Let everything cool down to room temperature, which takes about 30 minutes.
Blend Everything Together
Once your oil has cooled, add both the fried nut mixture and the chile-garlic mixture to your blender with all that flavorful reserved oil. Don't puree it completely - just pulse until the solids break down into small pieces, about the size of the sesame seeds. This should take about 10 quick pulses. Season with salt to taste, and your salsa macha is ready to enjoy!
Combine Everything Together
The finished product should be this gorgeous, rusty-red oil packed with little bits of chile, nuts, and garlic that add amazing texture and bursts of flavor. See how beautiful it looks in the jar? That's what you're aiming for!
When you dip a spoon in, you should get this luxurious, deeply flavored oil with all those crunchy bits clinging to it. This Salsa Macha isn't just a condiment - it's a flavor explosion that transforms anything it touches!
Ingredient Substitutions & Variations
Can't find morita chiles? Don't sweat it! Any chipotle will work since they're basically the same thing - just smoked jalapeños with different names depending on where you shop. I've made this with all guajillos when I couldn't find puya chiles and nobody could tell the difference.
Sometimes when I'm feeling lazy, I'll just use whatever chile combo I have in the pantry - the recipe is pretty forgiving! My cousin in Mexico City adds a tiny splash of orange juice to her Salsa Macha, which sounds weird but gives it this incredible subtle brightness.
Helpful Tips
- Watch that heat when you're cooking the garlic! First time I made this, I cranked the burner too high and filled my apartment with smoke.
- The trick is keeping it low and slow - you want the garlic to get golden and fragrant, not burnt and bitter.
- If you don't have a thermometer, just keep the heat on medium-low and stay right there watching it. And seriously, don't rush to use this stuff right away.
- Let it hang out in the fridge for a day or two first.
- My friend's Mexican grandma always says the best Salsa Macha is like a good wine, it needs time to come together.
- Even just overnight makes a huge difference in how all those flavors blend.
Storage and Reuse Instructions
This Salsa Macha keeps amazingly well! I store mine in a glass jar in the fridge where it stays good for at least a month, though it never lasts that long in my house. The oil will naturally solidify a bit when cold (don't freak out, totally normal), so I just let it sit out for 10 minutes before using.
Always use a clean spoon to prevent any food particles from getting in the jar - learned that one the hard way when my husband double-dipped! Don't worry if the solids settle at the bottom - just give it a good stir before each use to redistribute all that goodness.
The flavor actually improves over the first week as everything mingles together. I've started making double batches because my son puts it on literally everything from eggs to popcorn!
What to Serve With Salsa Macha
This Salsa Macha elevates literally anything it touches! My absolute favorite way to use it is drizzled over avocado toast - the creamy avocado with the crunchy, spicy oil is pure magic. It's incredible spooned over grilled meats, especially a simple chicken or fish. Taco night at our house isn't complete without this on the table - it's especially amazing on pastor or carnitas.
I've even started using it on roasted vegetables - the way it transforms simple cauliflower is mind-blowing! My brother-in-law puts it on his morning eggs every single day. And don't laugh, but a tiny bit stirred into vanilla ice cream creates this sweet-spicy-nutty combo that's surprisingly addictive. This Mexican chili oil really is the condiment that goes with everything!
FAQ
What to eat salsa macha with?
Salsa Macha is incredibly flexible! Drizzle it over eggs, tacos, grilled meats, roasted vegetables, or even on avocado toast. Some creative uses include popcorn or stirring it into soups. The oil adds depth, while the nuts and seeds give it crunch.
What is salsa macha made of?
Salsa Macha is made from dried Mexican chiles (like morita, árbol, or puya), toasted garlic, nuts (usually peanuts and almonds), and neutral oil. Pumpkin seeds and sesame seeds are often added for extra flavor and texture. Optional additions include vinegar or even Mexican chocolate for depth. Learn more about what Salsa Macha is.
Do you refrigerate salsa macha?
Yes, it's best to store Salsa Macha in a glass jar in the refrigerator to extend its shelf life. The oil might solidify slightly when cold, but just let it sit at room temperature for a few minutes and give it a good stir before serving. Always use a clean spoon to avoid contamination.
What is the meaning of Macha in Mexican food?
“Macha” is a slang term that refers to a bold or strong woman. In culinary terms, it reflects the bold, intense flavors of the salsa. It’s a cultural nod more than a technical ingredient name.
More Recipes You'll Love
If you enjoyed this Salsa Macha, you'll definitely want to check out my other BREAKFAST recipes! My huevos rancheros uses this same salsa as the finishing touch for restaurant-quality results. For another morning game-changer, try my Mexican breakfast casserole that's perfect for weekend brunches. And don't miss my authentic chilaquiles recipe that's been in my family for generations - the perfect way to use up leftover tortillas!
Did you make this recipe? Tag me on Instagram @AlianaRecipes - I love seeing your homemade salsa creations!
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Bold Salsa Macha Recipe
Equipment
- 1 Saucepan To fry garlic, chiles, and nuts
- 1 Strainer To separate solids from oil
- 1 Blender or food processor To blend garlic and chiles
- 1 Jar with lid For storing salsa macha
Ingredients
- 2 cups dried morita chiles - stemmed
- 1 cup dried puya chiles
- 6 tablespoon garlic cloves - peeled
- 1 cup neutral oil - canola or vegetable
- ½ cup peanuts - unsalted
- ¼ cup slivered almonds
- 2 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 1 dried habanero chile - Optional
Instructions
- Fry the garlic: Add oil and garlic to a saucepan. Cook on medium-low until golden, 8–12 min.
- Add the chiles: Stir in dried chiles, cook 45 sec until fragrant.
- Strain and blend: Strain oil, blend solids until coarse.
- Fry nuts and seeds: Return oil to pan, fry peanuts, almonds, seeds until golden. Strain.
- Combine: Blend chile mix with nuts, return oil, pulse until chunky.
- Store: Pour into jar. Let rest 1–2 days in fridge before using.
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