Spice up your next Mexican meal with this incredibly flavorful Salsa Macha. Think of it as Mexican chili crisp: dried chiles fried in oil and blended with peanuts, sesame seeds, and garlic. Originating in Veracruz, this bold, nutty condiment is perfect for tacos, burrito bowls, eggs, grilled vegetables, pizza, and more.
Table of contents
- Ingredients
- Which chiles to use?
- Instructions
- Ways to use it
- Recipe notes
- More salsa recipes
I first encountered salsa macha at a favorite taco spot in San Diego and was immediately hooked. Unlike fresh salsas made with tomatoes and onions, salsa macha is a crunchy, oil-based condiment with toasted nuts and seeds that add texture and depth. After a few rounds of testing, this quick, refrigerator-friendly recipe became my go-to for adding smoky heat to nearly everything I cook.
This version blends dried morita (chipotle) chiles with chiles de árbol, roasted peanuts, toasted sesame seeds, plenty of garlic, and a splash of apple cider vinegar. The result is a bright, slightly smoky, and deeply savory chili oil with bits of crunchy peanuts and seeds—ideal as a finishing drizzle or a dipping sauce.
Ingredients
See the recipe card below for exact quantities. The list below describes the ingredients and why they matter.
- Dried morita (chipotle) chiles – smoky and moderately spicy, moritas are the backbone of this salsa macha. If you prefer less smoke, swap for guajillo or pasilla (see options below).
- Dried chiles de árbol – tiny and fiery; add more or fewer depending on your heat tolerance. They bring bright, assertive heat.
- Roasted, unsalted peanuts – provide crunch and nutty depth. Substitute roasted almonds or cashews for a peanut-free version.
- Vegetable oil – a neutral oil like canola, avocado, or safflower works well for frying the garlic and chiles and creating the chili oil base.
- Fresh garlic – minced and briefly browned in hot oil to develop a toasty, savory flavor.
- Sesame seeds – add a subtle toasted sweetness and extra texture.
- Apple cider vinegar – brightens the oil and balances the richness. White vinegar can be used in a pinch.
- Salt – essential for amplifying all the flavors.
Which chiles to use?
Choose chiles based on the flavor and heat level you want. Below are common dried Mexican chiles and how they will affect your salsa macha.
- Morita chiles – smoky, medium heat; my preferred base. Combine with 3–4 arbol for a balanced medium heat.
- Guajillo chiles – milder and fruity, less smoky. Use alone for a mild salsa; add 2–3 arbol for medium heat or 6–8 for spicy. Add 1 teaspoon smoked paprika if you want smoky notes without heat.
- Pasilla chiles – low heat, sweet-earthy flavor. Add smoked paprika for smokiness and arbol chiles for heat as desired.
- Ancho chiles – the mildest option with sweet, rich notes. Add 2–3 arbol chiles and 1 teaspoon smoked paprika to introduce heat and smokiness.
Instructions
- Prepare the chiles. Remove stems and seeds from the dried chiles. Wearing gloves is recommended to avoid skin irritation. Roughly chop the chiles and pulse them in a food processor until you have about ½ cup packed chopped chiles, roughly ¼-inch pieces.
- Chop the peanuts. Pulse the roasted peanuts in the food processor until finely chopped. Set aside with the chiles.
- Heat the oil and toast the garlic. Warm 1 cup oil in a medium saucepan over medium-high heat. Add minced garlic and cook until lightly golden, about 30–60 seconds—watch closely so it doesn’t burn.
- Fry chiles and peanuts. Add the chopped chiles, chopped peanuts, and 1 tablespoon sesame seeds to the hot oil. Cook 1–2 minutes until aromatic.
- Finish the mixture. Remove the pan from heat and stir in 1 tablespoon apple cider vinegar and 1 teaspoon salt (adjust to taste).
- Pulse to combine. Transfer the mixture to the food processor and pulse 20–30 seconds until the peppers and nuts are small but still retain texture. You want a chunky, spoonable salsa with oil and crunch.
- Store. Let cool and store in an airtight container in the refrigerator for up to 4 weeks.
Ways to use it
Salsa macha is intensely versatile. A little goes a long way—use it as a condiment, finishing oil, or dip to add heat, crunch, and umami.
- Tacos – drizzle over any taco for instant elevation, from mushroom to fish to carnitas.
- Nachos – spoon over cheese and toppings for added texture and spice.
- Breakfast – brighten eggs, breakfast tacos, burritos, avocado toast, or migas.
- Quesadillas and sandwiches – use as a finishing sauce for quesadillas, burgers, or grilled sandwiches.
- Grilled vegetables and meats – spoon over roasted or grilled vegetables, steak, chicken, or pork.
- Soups and bowls – add a spoonful to burrito bowls, pozole-style soups, or simple broth-based bowls for complexity.
- Pizza – try a drizzle in place of or alongside hot honey for a sweet-spicy finish.
Because it stores well, salsa macha becomes a refrigerator staple—use it to transform ordinary meals into something vibrant and memorable.
Recipe notes
- Keep the salsa in an airtight jar in the fridge for up to 4 weeks.
- Adjust heat by changing the number of chiles de árbol: omit for mild, 2–4 for medium, 6+ for spicy.
- This recipe yields roughly 2 cups (about 18 ounces) of salsa macha. Double the ingredients to scale up.
- To make this nut-free, substitute roasted unsalted almonds or cashews for peanuts.
- This recipe is dairy-free, gluten-free, and contains no added sugar.
More salsa recipes
If you enjoy this salsa macha, try other vibrant sauces and salsas to rotate through your meals.
Mango Avocado Salsa
10 Minute Homemade Salsa
Creamy Avocado Salsa
Tomatillo Salsa
Salsa Macha
A smoky, crunchy Mexican chili oil made from dried chiles, roasted peanuts, sesame seeds, and fried garlic. Spoonable, spicy, and perfect for drizzling on tacos, eggs, grilled vegetables, and more.
Servings: about 18 ounces (roughly 2 cups)
Prep Time: 10 minutes • Cook Time: 3 minutes • Total Time: 13 minutes
Author: Whitney Bond
Ingredients
- 12 dried morita chiles (or guajillo chiles)
- 2–6 dried chiles de árbol, more for extra heat
- ½ cup unsalted roasted peanuts, finely chopped
- 1 cup vegetable oil (or avocado, canola, safflower)
- ¼ cup minced garlic (about 15–20 cloves)
- 1 tablespoon sesame seeds
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon salt, or to taste
Instructions
- Remove stems and seeds from the chiles and roughly chop. Pulse in a food processor until pieces are roughly ¼ inch. You should have about ½ cup packed chopped chiles.
- Pulse the peanuts in the food processor until finely chopped. Set aside.
- Heat the oil in a medium pot over medium-high heat. Add minced garlic and cook until light golden, about 30–60 seconds.
- Add the chopped chiles, chopped peanuts, and sesame seeds. Cook 1–2 minutes until fragrant.
- Remove from heat. Stir in apple cider vinegar and salt. Allow to cool slightly.
- Pulse briefly in the food processor (20–30 seconds) until the mixture is small but still textured. Transfer to a clean jar and refrigerate.
- Store refrigerated in an airtight container for up to 4 weeks.
Notes
- Heat level is determined by the number of chiles de árbol. Omit for mild, 2–4 for medium, 6+ for spicy.
- Substitute roasted almonds or cashews if you need a peanut-free version.
- Add 1 teaspoon smoked paprika if you want extra smoky notes when using milder chiles (like guajillo, pasilla, or ancho).
Nutrition (per 1 oz serving)
Calories: 40 kcal • Carbs: 4 g • Protein: 2 g • Fat: 2 g • Sodium: 150 mg