Name: Salsa Macha
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 2 dried ancho chiles, stems and seeds removed; 4 dried arbol chiles, stems and seeds removed; 1/2 cup neutral oil (like grapeseed or vegetable); 6 cloves garlic, peeled and smashed; 1/4 cup raw peanuts (unsalted); 2 tablespoons sesame seeds; 1 tablespoon apple cider vinegar; 1/2 teaspoon kosher salt; 1 teaspoon brown sugar (optional, for balance)

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Salsa Macha is a bold and flavor-packed Mexican chili oil made from dried chiles, garlic, nuts, and seeds. I love its rich, smoky, nutty profile with just the right amount of heat. Whether I spoon it over tacos, drizzle it on grilled veggies, or pair it with eggs, it adds a savory depth that turns even the simplest dish into something special. This pantry staple has quickly become one of my favorite ways to elevate meals.

Salsa Macha

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 dried ancho chiles, stems and seeds removed

4 dried arbol chiles, stems and seeds removed

½ cup neutral oil (like grapeseed or vegetable)

6 cloves garlic, peeled and smashed

¼ cup raw peanuts (unsalted)

2 tablespoons sesame seeds

1 tablespoon apple cider vinegar

½ teaspoon kosher salt

1 teaspoon brown sugar (optional, for balance)

Directions

I start by roughly chopping the dried chiles into smaller pieces with kitchen scissors or a sharp knife.

In a small saucepan over medium-low heat, I combine the oil, garlic, and chiles. I cook them slowly for about 8–10 minutes, stirring occasionally, until the garlic turns golden and the chiles release a fragrant aroma without burning.

Then, I add the peanuts and sesame seeds to the pan and continue cooking for another 2–3 minutes until the peanuts are lightly toasted and the sesame seeds begin to pop.

I remove the pan from the heat and let the mixture cool for about 5 minutes.

Once cooled slightly, I transfer everything to a blender or food processor. I add the vinegar, salt, and brown sugar (if using).

I pulse the mixture until it’s broken down but still has some texture—this isn’t meant to be a smooth sauce.

After tasting, I adjust the salt or vinegar to balance the flavors.

I transfer it to a clean jar. While I can use it right away, I usually let it rest for a few hours or overnight for the flavors to meld beautifully.

Servings and timing

Servings: 16 (about 1 tablespoon each)

Prep time: 5 minutes

Cook time: 12 minutes

Total time: 17 minutes

Calories: 105 kcal per tablespoon

Variations

Nut-free option: I swap the peanuts for sunflower seeds or omit them altogether for an allergy-friendly version.

Extra spicy: I increase the number of arbol chiles for a more intense heat.

Smoky twist: Sometimes I add a chipotle chile for a deeper smoky note.

Crunchy version: I stir in extra toasted sesame seeds at the end for added texture.

Citrusy zing: A splash of lime juice can brighten it up beautifully.

Storage/Reheating

I store Salsa Macha in a clean, airtight jar at room temperature for up to 2 weeks, or in the refrigerator for up to a month. Before using, I let it sit out for a few minutes if it's cold, as the oil solidifies in the fridge. No reheating is necessary—just stir and enjoy.

FAQs

What kind of chiles can I substitute if I don’t have ancho or arbol?

If I don’t have ancho, I use guajillo for a similar mild smokiness. For arbol, I substitute with Thai bird’s eye chiles or chile de árbol flakes, keeping in mind that the heat level may vary.

Can I make this in advance?

Yes, I actually prefer making it a day ahead. The flavors deepen and mellow overnight, resulting in an even more delicious condiment.

Is Salsa Macha supposed to be chunky?

Absolutely. I always keep some texture in it—it’s what gives Salsa Macha its unique mouthfeel. I avoid blending it too smooth.

Can I use roasted peanuts instead of raw?

Yes, I can use roasted unsalted peanuts, but I watch the cooking time closely to avoid over-toasting or burning them.

Is this recipe vegan and gluten-free?

It is naturally vegan and gluten-free as long as I use gluten-free vinegar and ensure no cross-contamination with gluten-containing products.

Conclusion

Salsa Macha is a game-changer in my kitchen. With just a handful of pantry staples, I create a rich, nutty, spicy condiment that upgrades everything from breakfast to dinner. It's easy to customize, keeps well, and never fails to impress. Once I made it, I couldn’t go back to store-bought chili oils—it’s that good.

Recipe:

Salsa Macha

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Author: Cheryl
Total Time: 17 minutes
Yield: 16 servings (about 1 tablespoon each)
Diet: Vegan

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Description

Salsa Macha is a bold, nutty, and smoky Mexican chili oil made from dried chiles, garlic, nuts, and seeds. This versatile condiment adds deep umami flavor and gentle heat to any dish, from tacos to grilled vegetables.

Instructions

Roughly chop the dried chiles into smaller pieces using kitchen scissors or a sharp knife.
In a small saucepan over medium-low heat, combine the oil, garlic, and chiles. Cook for 8–10 minutes, stirring occasionally, until the garlic turns golden and the chiles become fragrant without burning.
Add the peanuts and sesame seeds to the pan and cook for an additional 2–3 minutes until the peanuts are lightly toasted and sesame seeds begin to pop.
Remove the pan from the heat and let the mixture cool for about 5 minutes.
Transfer the mixture to a blender or food processor. Add the vinegar, salt, and brown sugar (if using).
Pulse until the mixture is broken down but still has texture. It should not be completely smooth.
Taste and adjust salt or vinegar if needed for flavor balance.
Transfer to a clean jar. Let rest for a few hours or overnight for the flavors to meld, though it can be used immediately.