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A close-up of salsa macha in a small stoneware bowl, with chili flakes, oil, and spices visible. A golden spoon is placed inside, ready to stir the flavorful mixture.

Salsa Macha

A deeply smoky, nutty, Salsa Macha chile oil made from toasted árbol and guajillo chiles, garlic, nuts, and seeds. Perfect on tacos, eggs, vegetables, rice bowls, grilled meats, pizz truly anything that needs a bold flavor boost. Stores for months and only gets better with age.
5 from 1 vote
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Course: Condiment, Sauce
Cuisine: American
Keyword: Salsa macha in English, Salsa macha origin, Salsa macha recipe, Salsa macha recipe easy, Salsa macha substitute, Salsa Macha where to buy
Prep Time: 20 minutes
Cook Time: 15 minutes
Aging Time: 1 day 1 hour
Total Time: 1 day 1 hour 35 minutes
Servings: 32 tablespoons
Calories: 95kcal
Cost: $8

Equipment

  • 1 Large dry skillet (For toasting chiles, nuts, garlic, and spices)
  • 1 Food processor or blender (For coarse grinding)
  • 1 Small Saucepan (To warm the oil)
  • 1–2 Glass jars with tight lids (For storing salsa macha)
  • 1 Heat-safe bowl/container (To mix ingredients if needed)

Ingredients

For the Chile Base

  • 1 cup dried árbol chiles - stemmed torn
  • 0.5 cup dried guajillo chiles - stemmed torn
  • 8 cloves garlic - peeled
  • 1 teaspoon Mexican oregano —
  • 1 teaspoon cumin seeds —
  • 0.5 teaspoon black peppercorns —

For the Nuts & Seeds

  • 0.5 cup raw peanuts —
  • 0.25 cup raw sesame seeds —
  • 0.25 cup raw pumpkin seeds —
  • 0.25 cup slivered almonds - optional

Oil & Seasoning

  • 2 cups neutral oil - OR olive oil
  • 2 tablespoon apple cider vinegar —
  • 1 tablespoon brown sugar - or piloncillo
  • 2 teaspoon salt —

Optional Add-ins

  • 1 whole star anise - optional
  • 1 tablespoon chipotle powder - optional
  • 1 teaspoon smoked paprika - optional
  • 1–2 whole bay leaves - optional

Instructions

  • Toast dried chiles until fragrant and slightly darkened.
    A close-up shot of dried árbol chiles, their deep red color and wrinkled texture evident as they rest in a dark pan. The chiles are partially roasted, releasing a smoky aroma.
  • Toast garlic cloves until golden with some charred spots.
  • Toast peanuts, sesame, and pumpkin seeds with spices until fragrant.
    A close-up of a small bowl filled with melted butter mixed with minced garlic and Italian herbs, the oil forming a golden surface while the garlic pieces are visible.
  • Coarsely grind chiles, garlic, and nuts for crunchy texture.
  • Pour warm oil over mixture and let sit 24–48 hours to mature.
    A small, rustic bowl filled with spicy salsa macha, an oil-based chili sauce, rich with red chili flakes, seeds, and seasoning, with a wooden stirring stick gently resting inside.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 14g | Calories: 95kcal (5%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 150mg (7%) | Potassium: 50mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 600IU (12%) | Vitamin C: 2mg (2%) | Calcium: 10mg (1%) | Iron: 0.5mg (3%)
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