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Salsa Macha

Homemade salsa macha recipe in a mason jar, a Mexican chili oil condiment with peanuts, sesame seeds, and dried chiles
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  25 min

Ingredients

  • 1 cup vegetable oil, divided
  • 5 garlic cloves, smashed
  • 10 chile de árbol, stemmed and seeded (see Note 1)
  • 1 to 2 large guajillo peppers, stemmed, seeded, and torn into pieces
  • ⅓ cup raw, shelled, unsalted peanuts
  • 2 tablespoons raw, unsalted sunflower seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons unfiltered apple cider vinegar
  • ½ teaspoon Mexican oregano
  • ½ teaspoon kosher salt, or to taste

Method

  1. Heat ½ cup of the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook, stirring often, until golden brown and fragrant, 3 to 5 minutes. Watch carefully to prevent burning. Transfer the garlic and oil to a small heat-safe bowl.
  2. Heat the remaining ½ cup of oil in the skillet. Once the oil is glistening, add the chiles and cook, stirring often, until aromatic and slightly softened, about 2 minutes. Transfer the chiles and oil to the bowl with the garlic.
  3. Reduce the heat to medium. Add the peanuts, sunflower seeds, and sesame seeds, stirring constantly, until fragrant and lightly golden, 2 to 3 minutes. Transfer to the bowl with the oil, garlic, and chiles. Let cool for about 10 minutes.
  4. Transfer the oil mixture, vinegar, oregano, and salt to the base of a blender or food processor. Pulse until mostly smooth. Taste and adjust salt as needed. 
  5. Set aside for serving or let cool to room temperature, then transfer to an airtight jar. Store refrigerated for up to 1 month. The oil will separate, so stir before using.