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Close-up of chunky Salsa Macha on a spoon over a jar – rich chili oil with garlic and nuts

Bold Salsa Macha Recipe

This bold and smoky Salsa Macha is the ultimate Mexican chili oil, made with dried chiles, garlic, and toasted nuts. Packed with crunch and heat, it's the condiment you'll want to spoon on everything.
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Course : Breakfast, Condiment
Cuisine : Mexican
Prep Time : 10 minutes
Cook Time : 20 minutes
Resting Time : 12 hours
Total Time : 12 hours 30 minutes
Servings : 20
Calories : 100kcal
Cost : $4.75
Author : Aliana Recipes

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.
    Garlic cloves frying in oil in a stainless steel pan – Salsa Macha preparation step
  • Add the chiles: Stir in dried chiles, cook 45 sec until fragrant.
    Step-by-step collage of straining, blending dried chiles and garlic for Salsa Macha
  • Strain and blend: Strain oil, blend solids until coarse.
    Step-by-step collage of straining, blending dried chiles and garlic for Salsa Macha
  • Fry nuts and seeds: Return oil to pan, fry peanuts, almonds, seeds until golden. Strain.
    Step-by-step photo collage of frying and straining nuts and seeds for Salsa Macha
  • Combine: Blend chile mix with nuts, return oil, pulse until chunky.
    Step-by-step collage of blending Salsa Macha with toasted nuts and chili oil in a food processor
  • Store: Pour into jar. Let rest 1–2 days in fridge before using.
    Jar of Salsa Macha with spoon dripping chili oil and nut mixture over the top

Notes

Let your salsa macha rest overnight in the fridge, just like a good stew, the flavor deepens with time. It’s not just a condiment, it’s a secret weapon in your kitchen.

Nutrition

Serving : 20g | Calories : 100kcal | Carbohydrates : 2g | Protein : 1g | Fat : 10g | Saturated Fat : 1g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 6g | Sodium : 2mg | Potassium : 40mg | Fiber : 1g | Vitamin A : 300IU | Vitamin C : 1mg | Calcium : 10mg | Iron : 0.6mg