William and I went to a tiny Mexican taco stand where they had three bottles of different salsas on the counter. One was dark, chunky, oily, and labeled simply “macha.” We drizzled it on our tacos, and William’s eyes went wide after the first bite. “What IS this? It’s spicy but nutty and crunchy and smoky all at once. This is incredible.” The taco stand owner smiled and said, “That’s salsa macha Mexican chili oil. We make it ourselves. It makes everything better.” That casual introduction sent us on a mission to recreate what became our kitchen staple and our flavor obsession.
Why You’ll Love This Salsa Macha
This salsa macha recipe solves that eternal cooking problem of wanting bold, complex flavor without making complicated sauces or buying expensive condiments for every dish. Most impressive condiments require specialty ingredients, complicated techniques, or cost 15-20 dirhams ($1.50-2) per tiny jar. This oil-based Mexican salsa is literally toasting dried chiles and nuts, frying them in oil, and storing in a jar William can make a batch in 30 minutes that lasts 2-3 months and costs maybe 60 dirhams ($6) for ingredients. If someone who used to think hot sauce was “fancy” can become a homemade salsa macha maker, literally anyone can.
Here’s what makes this chile macha absolutely genius it’s a condiment, a cooking ingredient, and a flavor enhancer all in one jar. Traditional salsas are either fresh (go bad quickly) or cooked (specific flavor profiles). This macha chili oil is oil-based so it’s shelf-stable for months, the crispy bits add texture (not just sauce), and the smoky-nutty-spicy flavor works with literally everything Mexican food obviously, but also eggs, pasta, pizza, sandwiches, roasted vegetables, grilled meats. William’s father who “doesn’t like spicy food” drizzles this on everything and says the nuts and smokiness balance the heat so it’s flavorful not just painful.
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Ingredients You Need for Salsa Macha
For Traditional Salsa Macha:
- 1 cup neutral oil
- ½ cup dried chile de árbol
- ¼ cup dried guajillo chiles
- ½ cup raw peanuts
- ¼ cup raw sesame seeds
- ¼ cup raw pumpkin seeds
- 8 cloves garlic, peeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar or piloncillo
- 1½ teaspoons salt
- ½ teaspoon cumin
For Oaxacan Salsa Macha:
- Add ¼ cup dried pasilla chiles
- Include toasted árbol chiles
- More complex smoky flavor
- Traditional southern Mexican style
For Spicy Salsa Macha:
- Double the chile de árbol
- Add ½ teaspoon cayenne
- Reduce nuts slightly
- For serious heat lovers
For Milder Version:
- Reduce chiles by half
- Increase nuts and seeds
- Add 1 teaspoon honey
- More nutty, less spicy
Optional Add-Ins:
- Lime zest
- Dried shrimp
- Mexican oregano
- Piloncillo instead of brown sugar
See recipe card for quantities.
How to Make Salsa Macha Step by Step
Toast the Chiles:
Heat a dry skillet over medium heat. Add chile de árbol and guajillo chiles (stems and seeds removed). Toast for 2-3 minutes, flipping frequently, until fragrant and slightly darkened but not black or burnt. You should smell a toasty, complex aroma. Remove immediately to a plate they’ll continue toasting from residual heat. Burnt chiles taste bitter and ruin the entire batch. William sets a timer for 2 minutes and watches carefully because chiles burn quickly. Let toasted chiles cool for 5 minutes.
Toast Nuts and Seeds:
In the same dry skillet, toast peanuts (or almonds) for 3-4 minutes, stirring constantly, until golden and fragrant. Remove to a plate. Toast sesame seeds for 1-2 minutes until golden. Remove to the same plate. Toast pumpkin seeds for 2-3 minutes until puffed and lightly golden. Remove to plate. Toasting separately ensures each ingredient reaches perfect doneness nuts and seeds all toast at different rates. William learned this after toasting everything together and getting burnt sesame seeds while pumpkins seeds were still raw.
Fry Everything:
In a medium saucepan, heat 1 cup neutral oil over low heat to about 250-275°F (use a thermometer if you have one oil should shimmer but not smoke). Add toasted chiles, nuts, seeds, and garlic cloves. Fry gently for 10-12 minutes, stirring occasionally, until garlic is golden and everything is crispy. The oil should bubble gently if it’s smoking or violent bubbling, it’s too hot. Remove from heat and let cool for 10 minutes. The residual heat continues cooking slightly. This slow frying extracts maximum flavor into the oil while crisping everything perfectly.
Blend to Chunky Consistency:
Transfer the cooled oil mixture to a food processor or blender. Add apple cider vinegar, brown sugar, salt, and cumin if using. Pulse 8-10 times until chunky you want texture with visible bits of nuts, seeds, and chiles, not smooth paste. William checks consistency and aims for “chunky peanut butter” not “smooth peanut butter.” Some people prefer finer texture, some prefer chunkier adjust to preference. Taste and adjust salt or vinegar if needed. The salsa should taste spicy, nutty, slightly sweet, with tangy vinegar brightness.
Store and Use:
Transfer salsa macha to a clean glass jar with tight-fitting lid. Let cool completely before sealing. The crispy bits will settle just stir before each use. Store at room temperature for up to 1 month, or refrigerate for 2-3 months. The oil preserves everything and actually gets better as flavors meld over time. William makes a batch and uses it daily on eggs, tacos, rice bowls, pizza, pasta, sandwiches literally everything. Each spoonful has crunchy bits and flavorful oil that transforms boring food into exciting meals.
Smart Swaps for Your Salsa Macha
Chile Options:
- All chile de árbol → Mixed chiles (more heat, less complexity)
- Chipotle chiles → Fresh chiles (smoky, different)
- Cayenne pepper → Dried chiles (not authentic but works)
Nut Swaps:
- Almonds → Peanuts (different flavor, same texture)
- Cashews → Peanuts (milder, creamier)
- Skip nuts → Not traditional but allergy-friendly
Oil Options:
- Avocado oil → Vegetable oil (healthier, higher smoke point)
- Olive oil → Neutral oil (fruity, different flavor)
- Coconut oil → Regular (tropical notes, solidifies when cold)
Seed Alternatives:
- All sesame → Mixed seeds (more sesame flavor)
- Sunflower seeds → Pumpkin seeds (different crunch)
Salsa Macha Variations
Traditional Salsa Macha (Classic):
- Chile de árbol and guajillo
- Peanuts and sesame seeds
- Perfect balanced flavor
- William’s standard version
Smoky Chile Macha:
- Add chipotle chiles
- Toast chiles darker
- Bold smoky flavor
- BBQ and grilled meats perfect
Garlic Lover’s Macha:
- Double the garlic
- Add garlic powder too
- Intensely aromatic
- Pasta and bread ideal
Sweet and Spicy Macha:
- Increase brown sugar to 2 tablespoons
- Add cinnamon stick while frying
- Balance heat with sweet
- Great for beginners
Storing Your Salsa Macha
Room Temperature Storage (1 month):
- Store in airtight glass jar
- Keep in cool, dark place
- Stir before each use
- Oil preserves everything
Refrigerator Storage (2-3 months):
- Extends shelf life significantly
- Oil may solidify (normal, let sit at room temp 10 minutes)
- Flavors deepen over time
- Better for warm climates
Freezer Storage (6 months):
- Freeze in small portions
- Thaw as needed
- Perfect for big batches
- Ice cube trays work great
Gifting Strategy:
- Fill small jars (4-8 oz)
- Include usage suggestions
- Attach ribbon and label
- Store-bought quality, homemade love
Equipment For Salsa Macha
- Medium saucepan
- Dry skillet for toasting
- Food processor or blender
- Glass jars with lids
- Spoon for stirring
Top Tip
- The absolute game-changer for perfect salsa macha is toasting your dried chiles until fragrant and just starting to darken, then immediately removing them the instant you smell any hint of bitterness or see them turning black. William used to toast chiles until they were “really dark” thinking more toasting meant more flavor, creating salsa macha with bitter, acrid undertones that he thought were normal.
- Here’s the practical technique: William heats his dry skillet over medium heat, adds chiles, and sets a timer for 2 minutes. He flips them constantly with tongs, and the moment he smells that toasty-complex aroma (not burnt smell) and sees them slightly darkening, he immediately transfers them to a plate. Even 30 seconds too long creates bitterness.
- My other essential tip: blend your cooled oil mixture to chunky consistency (not smooth paste) by pulsing just 8-10 times instead of running the processor continuously. William used to blend until smooth thinking “sauce should be smooth,” creating paste with no textural interest. Chunky texture with visible bits of nuts, seeds, and chiles is what makes salsa macha special it’s not just flavored oil, it’s a condiment with body and crunch. Aim for “chunky peanut butter” consistency, not smooth.
What to Serve With Salsa Macha
From countless meals and experiments, I’ve learned this bold Mexican flavor booster works beautifully on literally everything savory. For traditional Mexican applications, drizzle it on tacos, quesadillas, tamales, elotes, tostadas, or scrambled eggs. William keeps a jar on the breakfast table and puts it on eggs, avocado toast, breakfast burritos every morning meal gets better with macha. The crunchy bits add texture while the oil adds flavor, creating dimension that plain hot sauce cannot match.
For entertaining or as a drizzle sauce for grilled meats, this crunchy spicy chili oil impresses guests who’ve never experienced real salsa macha. William sets out a jar with chips as an appetizer people spread it on chips, drizzle on guacamole, or eat it straight with a spoon. At our house, we go through a jar every 2-3 weeks because we use it daily on everything. The fact that it’s shelf-stable means we can make big batches and have homemade condiment always ready without refrigerator space or worrying about spoilage.
FAQ
What is salsa macha made of?
Salsa macha is made of toasted dried chiles (chile de árbol and guajillo), nuts (peanuts or almonds), seeds (sesame and pumpkin seeds), garlic, and vinegar all fried in oil until crispy, then blended chunky. William’s recipe uses 1 cup oil, ½ cup chiles, ½ cup nuts, and ½ cup seeds. The oil preserves everything and becomes infused with smoky, nutty, spicy flavors. Low-temperature frying (250-275°F) crisps ingredients without burning!
Is salsa macha the same as chili oil?
Salsa macha is similar to chili oil but has more texture and complexity. Regular chili oil is smooth liquid, while salsa macha includes toasted nuts, seeds, and garlic blended chunky creating crunchy bits suspended in flavored oil. William describes it as “chili oil with personality.” Asian chili oils use different chiles and Sichuan peppercorns. Mexican macha uses árbol and guajillo chiles for smoky, nutty flavor!
What’s the difference between salsa macha and other salsas?
Salsa macha is oil-based and shelf-stable (lasts 2-3 months at room temperature), while most Mexican salsas are tomato or tomatillo-based and must be refrigerated (3-5 days max). Macha is chunky with crispy bits, while fresh salsas are smooth or chunky-wet. Flavor-wise, macha is smoky-nutty-spicy, while fresh salsas are bright-acidic-fresh. William uses fresh salsas for tacos but keeps macha for everything else more versatile and longer-lasting!
What can I make with salsa macha?
Use salsa macha on tacos, quesadillas, eggs, avocado toast, pizza, pasta, rice bowls, grilled meats, roasted vegetables, sandwiches, or soup. William’s favorites: drizzled on fried eggs, mixed into pasta, spread on grilled cheese, tossed with roasted cauliflower, or as chicken marinade. It works anywhere you want smoky-spicy-nutty flavor and crunchy texture. The most versatile condiment experiment freely.
The Ultimate Condiment Victory!
Now you have everything you need to create this incredible salsa macha-from proper toasting technique to my grandmother’s Veracruz wisdom. This authentic salsa macha proves that the best condiments are simple ingredients treated with care and patience. Sometimes the best flavor comes from respecting traditional techniques instead of rushing through shortcuts.
Want more homemade Mexican staples? Try our Delicious Breakfast Wraps Recipe that use similar preserving technique. Craving more versatile sauces? Our Healthy Pancake Tacos Recipe different flavor profile. Need another homemade condiment? Our Easy Baked Pumpkin Donuts Recipe is equally transformative!
We love seeing your salsa macha creations! Tell us what you put it on, if you tried my grandmother’s toasting technique, and how many store-bought condiments you’ve replaced. We get so excited seeing your beautiful jars of homemade macha!
Rate this Salsa Macha and tell us if you’ll ever buy store-bought chili oil again-we love hearing about homemade condiment victories!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Salsa Macha
Salsa Macha
A smoky, nutty, and Salsa Macha Mexican chili oil with toasted nuts, seeds, and garlic, perfect as a condiment or cooking ingredient. Shelf-stable and versatile for tacos, eggs, pasta, pizza, and more.
Ingredients
Equipment
Method
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Heat a dry skillet over medium heat. Add chile de árbol and guajillo chiles. Toast for 2-3 minutes until fragrant and slightly darkened. Remove immediately.
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Toast peanuts 3-4 minutes, sesame seeds 1-2 minutes, and pumpkin seeds 2-3 minutes separately in the same skillet. Remove to a plate.
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In a medium saucepan, heat 1 cup oil to 250-275°F. Add toasted chiles, nuts, seeds, and garlic. Fry gently 10-12 minutes until everything is crispy. Remove from heat and cool 10 minutes.
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Transfer the cooled mixture to a food processor. Add apple cider vinegar, brown sugar, salt, and cumin. Pulse 8-10 times until chunky, like peanut butter.
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Transfer salsa macha to a clean jar. Let cool completely before sealing. Store at room temperature for up to 1 month or refrigerate for 2-3 months.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
