Dinner

Salsa Macha Recipe

Bylilan Sage April 4, 2026April 4, 2026

Introduction

Salsa Macha is a smoky, nutty chili oil from Mexico that adds bold flavor to any dish. Made with dried chiles, garlic, and peanuts, it’s perfect as a condiment or cooking ingredient. This recipe guides you through creating a vibrant, homemade version.

A white plate with many large, light beige tortilla chips that have a rough texture and small dark specks all over. In the middle of the plate, there is a small round bowl with a blue rim filled with a dark red liquid topped with many small, golden sesame seeds. The chips are arranged loosely around the bowl, some lying flat and some slightly bent. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup avocado oil
8 garlic cloves (thinly sliced)
1 ½ cups chile morita
6 chiles de árbol (seeds removed if desired)
2 chiles guajillo
½ cup peanuts
2 teaspoons brown sugar
1 tablespoon smoked paprika
2 teaspoons Mexican oregano
⅓ cup toasted sesame seeds
1 teaspoon salt
1 teaspoon white vinegar or red wine vinegar
1 teaspoon tamari (optional)
Olive oil (enough to fully cover solids and adjust consistency)

Instructions

Step 1: Heat the avocado oil in a large skillet over low heat for about 2 minutes. Add the sliced garlic and cook gently, stirring often, until very lightly golden. Avoid browning the garlic. Use a slotted spoon to remove the garlic and set it aside on a plate while keeping the oil in the pan.
Step 2: In a food processor, pulse the chile morita, chiles de árbol, and chiles guajillo until they are finely chopped. Add the peanuts and pulse briefly to combine them coarsely without turning the mixture into a paste.
Step 3: Add the blended chile and peanut mixture to the reserved oil in the skillet. Stir in the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2 to 3 minutes, stirring constantly to release the aromas without burning the mixture. Remove from heat and stir in the vinegar and tamari if using.
Step 4: Finely chop the reserved garlic and stir it back into the skillet mixture. Add enough olive oil to cover the solids fully, adjusting the amount until the salsa has a spoonable but not too thin consistency.
Step 5: Allow the salsa to cool completely, then transfer it to an airtight container. Refrigerate and use as a flavorful condiment or cooking oil.

Tips & Variations

For a milder salsa, remove seeds from all chiles or reduce the quantity of chile de árbol.
Try substituting peanuts with almonds or pumpkin seeds for a different nutty flavor.
Add a pinch of cumin for extra earthiness.
Use sunflower or grapeseed oil instead of avocado oil if preferred.

Storage

Store salsa macha in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when chilled; let it come to room temperature before using. Reheat gently if needed by placing the jar in warm water to restore a liquid texture.

How to Serve

A shallow white bowl filled with a single layer of deep red chili oil, topped evenly with tiny golden sesame seeds that create a textured surface. A metal spoon lies inside the bowl, partially submerged in the chili oil, reflecting some light. In the blurry background, there is a wooden container with a lid, slightly open to show coarse salt inside, and some green leaves adding natural color. To the left, there is a white plate with crisp light beige papadum pieces visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chiles instead of dried ones?

This recipe relies on the deep, smoky flavor of dried chiles, which fresh chiles cannot replicate. Fresh chiles will alter the texture and taste significantly, so it’s best to stick with dried varieties for authentic salsa macha.

Is tamari necessary in the recipe?

Tamari is optional and adds a subtle umami and saltiness. If you prefer, you can omit it or replace it with soy sauce or additional salt depending on your taste preferences.