Description
Salsa Macha is a smoky, spicy Mexican chili oil infused with toasted garlic, assorted dried chiles, peanuts, and sesame seeds. This versatile condiment adds rich flavor and heat to tacos, grilled meats, eggs, and more. The sauce balances savory, smoky, and slightly nutty elements, with a hint of sweetness and tang from brown sugar and vinegar. Easy to prepare on the stovetop, it can be stored in the refrigerator for weeks, making it a flavorful pantry staple.
Ingredients
Scale
Oil and Aromatics
- ⅓ cup avocado oil
- 8 garlic cloves, thinly sliced
- olive oil, enough to fully cover solids and adjust consistency
Dried Chiles and Nuts
- 1 ½ cups chile morita
- 6 chiles de arbol, seeds removed if desired
- 2 chiles guajillo
- ½ cup peanuts
Spices and Seasonings
- 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)
Instructions
- Crisp the Garlic: Heat the avocado oil in a large skillet over low heat for 2 minutes. Add the sliced garlic and cook gently, stirring often, until the garlic is very lightly golden but not browned. Use a slotted spoon to remove the garlic to a plate and reserve the infused oil in the skillet.
- Blend the Chiles and Peanuts: Place the chile morita, chiles de arbol, and chiles guajillo in a food processor and pulse until they are finely chopped but not a paste. Add the peanuts and pulse briefly to combine, leaving the mixture coarse.
- Toast the Chile Mixture: Return the infused avocado oil to medium-low heat. Add the blended chile and peanut mixture along with brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook, stirring constantly, for 2-3 minutes until fragrant without burning. Stir in the vinegar and tamari, then immediately turn off the heat to preserve flavors.
- Assemble the Salsa Macha: Finely chop the reserved crispy garlic and stir it into the chile mixture. Gradually add enough olive oil to cover the solids completely, adjusting the amount until the consistency is spoonable but not too thin.
- Cool and Store: Allow the salsa macha to cool completely at room temperature. Transfer it to an airtight container and refrigerate. The flavor will deepen after resting and it can be stored for several weeks.
Notes
- Remove seeds from the chiles de arbol for less heat if preferred.
- Do not brown the garlic; just lightly golden to avoid bitterness.
- Pulse the chiles and peanuts until coarse; do not overprocess into a paste for texture.
- Adjust the olive oil quantity to achieve your desired sauce consistency.
- This salsa works as a condiment for tacos, grilled meats, eggs, or drizzled over vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: Mexican
Keywords: Salsa Macha, Mexican chili oil, spicy sauce, garlic chili oil, smoky salsa, peanut chili sauce, homemade spicy condiment
