Spicy. Crunchy. Smoky. Bold.This is the ultimate flavor bomb to drizzle on eggs, tacos, rice bowls—basically anything.
Hey there! Let’s make Salsa Macha. 🌶️
This recipe is for anyone who wants BIG flavor without a lot of fuss. It’s smoky, garlicky, nutty, and spicy (but not too spicy). I love making a big jar and keeping it in the fridge to throw on everything during the week. It makes boring meals exciting, and honestly, it’s just fun to make.
🧂 What You’ll Need
- 1 cup neutral oil (canola or vegetable)
- 10 dried árbol chiles (stems removed)
- 5 dried guajillo chiles (seeds and stems removed)
- 4 garlic cloves, thinly sliced
- ½ cup roasted peanuts (unsalted)
- 1 tablespoon sesame seeds
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar (or white vinegar)
💖 Why I Love This Recipe
I first had salsa macha in a tiny taco spot in Mexico, and it completely changed how I thought about chili oil. It’s not just heat—it’s flavor layered on flavor. I came home and couldn’t stop testing recipes until I found the perfect balance.
- Adds instant flavor to anything
- Super simple to make
- Stores for weeks in the fridge
- Customizable spice level
🍽️ Servings & Time
- Makes: About 1 ½ cups
- Total Time: 20 minutes
🔬 Why This Recipe Works (Quick Science)
- Oil extracts flavor: Heating chiles in oil pulls out their oils and aroma without burning them.
- Garlic crisps add crunch: Sliced garlic becomes golden and crispy, giving the salsa texture.
- Acid balances fat: The vinegar cuts the richness of the oil, keeping the salsa bright.
📅 Meal Plan Ideas
- Drizzle on avocado toast
- Spoon over scrambled eggs
- Add to noodle bowls or ramen
- Mix into mayo for spicy sandwiches
- Stir into cooked rice or grains
😬 Common Mistakes
- Burning the garlic – Keep heat low. Garlic cooks fast!
- Overheating the chiles – If they turn black, they’ll taste bitter.
- Using raw peanuts – They won’t have the deep flavor we want.
- Not straining the salsa – Totally optional, but you can strain if you want a smoother oil.
📊 Macros (Per Tablespoon)
- Calories: 105
- Fat: 11g
- Carbs: 1g
- Protein: 1g
🍴 Tools You’ll Need
- Medium saucepan
- Sharp knife
- Cutting board
- Heat-proof spoon or spatula
- Fine mesh strainer (optional)
- Glass jar with lid
🔄 Substitutions & Variation
🧊 Make-Ahead Tips
- Lasts 3–4 weeks in the fridge
- Let cool completely before storing
- Shake before each use (oil will separate)
👩🍳 Instructions
Step 1: Heat the oil
In a medium saucepan, pour in the oil and warm it over medium-low heat.
Step 2: Fry garlic slices
Add thinly sliced garlic to the warm oil. Stir constantly until golden and crispy (about 3–4 minutes). Remove garlic and set aside.
Step 3: Toast the chiles
Add árbol and guajillo chiles to the oil. Toast for 1–2 minutes, stirring often, just until fragrant and dark red—not black. Remove chiles from oil and let cool slightly.
Step 4: Blend the mix
In a blender or food processor, add toasted chiles, crispy garlic, roasted peanuts, sesame seeds, and salt. Pulse a few times. Slowly pour in the warm oil and vinegar. Blend until chunky or smooth—your call!
Step 5: Let it cool and jar it
Let the salsa cool completely, then transfer to a glass jar. Store in fridge and use on everything!
🧊 Leftovers & Storage
- Keep it in the fridge in a sealed jar
- Stays good for up to 1 month
- Shake or stir before using
- Use clean utensils to avoid contamination
🍽️ What to Serve With
- Tacos (obviously)
- Grilled chicken or steak
- Roasted veggies
- Baked potatoes
- Fried eggs or omelets
- Even ice cream (trust me—try it once!)
❓ FAQ
Is it super spicy?
It’s got a kick, but not overwhelming. You can cut back on árbol chiles if you’re spice-sensitive.
Can I make it nut-free?
Yep! Just skip the peanuts or use seeds like sunflower or pumpkin.
Do I have to blend it?
Nope! You can keep everything whole and just spoon the chunky bits over food.
Can I use fresh chiles instead?
Not for this recipe—dried chiles are essential for that deep, smoky flavor.
💬 Wrap Up
Now that you’ve got a jar of this magic salsa, I dare you not to put it on everything. It’s the kind of thing that makes leftovers feel gourmet and eggs taste exciting. Give it a go, and let me know how yours turns out in the comments. Got questions? I’m here for it. Happy cooking! 🌶️🥄