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Salsa Macha

In the vibrant tapestry of Mexican cuisine, few condiments possess the boldness and complexity of Salsa Macha. Revered for its fiery elegance and rich cultural history, this Salsa Macha recipe has become an essential component of many traditional Mexican dishes.

Salsa Macha complements grilled meats such as steak, chicken, or pork. It can be used as a marinade or a finishing sauce. In this recipe, we think it pairs best with seafood tacos, such as salmon tacos and crab tacos. Tacos gobrenador, tostadas de ceviche, and tostada de marlin are also exciting dishes pair this salsa with.

In this culinary journey, we’ll provide you with the ultimate Salsa Macha recipe, culminating in a tantalizing Salsa. So let’s dive into the world of this flavor-packed gem.

What is Salsa Macha?

Salsa Macha, often referred to as the “Mexican hot oil,” is a deeply cherished condiment rooted in Mexican culinary tradition.

It’s traditionally made by frying dried chilies, nuts (such as peanuts or almonds), seeds (like pumpkin or sesame seeds), garlic, and sometimes spices in oil. Once the ingredients are toasted and blended, they create a thick, textured sauce that can vary in heat level and flavor intensity.


  • 20-30 dried chile de arbol peppers
  • 5-10 dried guajillo peppers
  • 1 cup of your preferred oil (try peanut, vegetable, or sesame oil)
  • 3-4 cloves of garlic
  • 1/4 cup of roasted peanuts (optional for added texture)
  • Salt to taste


  1. In a dry skillet over medium heat, toast the dried chile de arbol and guajillo peppers for 2-3 minutes per side until fragrant. Remove from heat and allow them to cool.
  2. Remove the stems and seeds from the toasted peppers. Soak them in hot water for 20-30 minutes until they become pliable.
  3. In a blender or food processor, combine the soaked peppers, garlic cloves, and roasted peanuts (if desired). Pulse until a coarse paste forms.
  4. Heat your chosen oil in a skillet over medium-low heat. Pour the pepper paste into the hot oil and cook for 10-15 minutes, stirring frequently. This step infuses the oil with the rich flavors of the peppers.
  5. Season with salt to taste and continue cooking for an additional 5 minutes. Remove from heat and let it cool.
  6. Transfer your freshly made Salsa Macha to a glass container with an airtight lid once it has cooled completely. Store in a cool, dark place.

Expert Tips

Crafting a unique Salsa Macha is an art. Begin by selecting your chili peppers based on your desired heat level and flavor profile. For a smoky kick, experiment with chipotle peppers. For fruity undertones, consider using ancho peppers.

Roasting the peppers for the right duration (2-3 minutes per side) is crucial. This step awakens their flavors and infuses your Salsa Macha recipe with depth.

Storage Options

Salsa Macha sauce boasts a relatively long shelf life, often lasting for several months when stored in a cool, dark place. Refrigeration is not necessary if holding for a short period, but refrigeration can extend its freshness.

Nutritional Review

Salsa Macha is rich in capsaicin, known for its potential health benefits, including metabolism-boosting properties. However, moderation is key due to its oil content.

Ultimately, the choice of chili peppers in your Salsa Macha recipe can be tailored to your taste buds, giving you the freedom to create a unique and personalized condiment.

Alternatives to Consider

Several Mexican salsas that are closely associated to salsa macha include:

  1. Salsa Negra: Salsa Negra shares some similarities with salsa macha. It’s a dark, smoky, and rich sauce made from dried chilies, garlic, and sometimes spices. The base for Salsa Negra is often roasted or fried, similar to the process used for making salsa macha.
  2. Salsa Taquera: This salsa is often spicy and rich in flavor, made primarily with chili peppers, tomatoes, and garlic. While the texture might differ, it can be related to salsa macha due to its spiciness and the usage of similar ingredients.


Whether you choose to drizzle it over tacos, marinate meats, or simply enjoy it as a dipping sauce, Salsa Macha adds a delightful layer of complexity to your meals. Don’t be afraid to experiment with different chili peppers or adjust the quantities to match your heat tolerance.

With each homemade batch, you’ll find a new appreciation for the artistry of Mexican cuisine and the vibrant world of flavors it offers. So, roll up your sleeves, gather your ingredients, and let the journey of this Salsa Macha recipe begin. Buena cocina!