I first truly fell in love with salsa macha when Holly and I ate at Tetetlán in Mexico City a few years ago. I had tasted salsa macha before in the states, but the restaurant sent us home with homemade salsa macha and I came to rely on the fruity, smoky, spicy chile oil as a staple condiment! That meant I had to learn how to make salsa macha myself!
Machacar means “to crush” and salsa macha is simply a sauce made by crushing up delicious things, like fresh garlic, dried chiles and peanuts, in oil. It hails from Mexico, but it’s almost universally beloved now. One bite, and you’ll understand why salsa macha is always in my fridge! I eat it on eggs, burgers, sandwiches and of course, all of my favorite Mexican dishes.
Salsa Macha Ingredients
- Dried Mexican chiles: I use a combo of guajillo and chile de árbol. Find them at the grocery store where other Mexican foods are.
- Oil: Use a neutral oil, like plain vegetable oil.
- Fresh garlic: It really must be fresh! No jarred stuff.
- Peanuts: I recommend using unsalted, so that you can control the saltiness of your salsa macha.
- Sunflower seeds and sesame seeds: I add these for a little extra crunch and toasty flavor.
- Cider vinegar: That straight up punch of vinegar flavor, with a hint of apple-y tang.
- Mexican oregano: You should be able to find this where all the other dried herbs are.
How To Make Salsa Macha
This is just a quick step-by-step. Find the full, detailed instructions at the bottom of this post.
- Warm the oil and add the garlic. Let them simmer gently together for 5 minutes.
- Warm more oil and add the dried chiles. Warm for 2 minutes, then combine with the garlic oil.
- Toast peanuts, sunflower seeds, and sesame seeds for 2 minutes.
- Add the nuts and seeds to the garlic and chiles.
- Let them cool for a bit.
- Pour everything into a blender with the vinegar, oregano, and salt. Blend!
What To Serve With Salsa Macha
Think of salsa macha as Mexico’s chili crisp; a deeply flavorful chili sauce that goes with almost anything. I first made it to go with a chicken-rice skillet dinner, but these days I love drizzling this salsa macha over everything! Try it on:
- Eggs. Everything from scrambled eggs to huevos rancheros.
- Pizza.
- Grilled cheese
- On grilled steak. Think like with chimichurri steak, but instead of chimichurri, use salsa macha!
- Stirred into soups
- Burritos. I love it in a breakfast burrito!
- Burgers
- Nachos
- Tostadas
How To Store Salsa Macha
You can freeze any leftover salsa macha for up to three months, but it keeps for a month in the fridge so I have never needed to. I think you’ll probably go through it before you’d need to freeze it once you realize how many things it goes with! Also, because it keeps so well, it also makes really nice holiday gifts.
Salsa Macha Variations
- Any Mexican dried chilies that you like will work. If you’re not sure what you like best yet, it’s a great excuse to make a lot of salsa macha! The chiles de árbol I call for are on the spicy side, whereas the guajillo peppers are more mild and fruity. You could also try dried morita or pasilla chiles. Be careful with habaneros! They pack a serious punch.
- Though peanuts are a classic ingredient, it’s possible to make a version without nuts. Try using sunflower seeds, or use pumpkin seeds (pepitas) instead.
- Vegetable oil is what I usually use, but other neutral oils would work fine. Try olive oil (not extra virgin) or avocado oil.
- Want even more flavor? Add a pinch of toasted cumin seeds or ground cinnamon.
- When you blend the salsa macha, you can decide how blended you want it to be. Just pulse it briefly for a rustic salsa macha, or blend it longer for a smooth, pourable version.
How Spicy Is Salsa Macha? You Decide!
Spice and heat levels are so personal. My salsa macha is not mild, but it isn’t going to burn your face off. I’d call it maybe medium-hot. If you are afraid of too much heat, be sure to carefully remove the seeds from the dried chilies. You could also use more of the guajillo peppers, which are more mild, and fewer of the chile de árbol, which are hotter.
More Homemade Salsa Recipes
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