mexican condiment

An easy, colorful sauce to spice up so many dishes - with plenty of heat!

Mango habanero sauce

habanero chilis

mango (, giving 3/4 cup diced mango)

onion ((or 1/2 small))

garlic

lime juice

tbsp apple cider vinegar

tsp salt

Remove the stem from the chilis and remove some or all of the seeds if you prefer less hot. Note take care as you handle them not to rub eyes and wash well after (you may want to use gloves).

Peel the mango and dice the flesh from the stone. Peel the carrot, onion and garlic and roughly chop all (the carrot is best sliced fairly thin unless your blender/food processor is very strong).

Put everything in a food processor or blender and blend until smooth.

Tip the sauce into a small pan and bring to a simmer. Reduce heat and simmer for approx 10min. Allow to cool before transferring to a bottle or jar.

An authentic recipe for Salsa Macha - mexican condiment (oil and vinegar-based, dried chili "salsa")  and how to create falvorful Mexican-style Salsa Macha Bowl, with chicken (or tofu), roasted sweet potato, bell peppers, and optional black beans and rice.

Salsa Macha Recipe ( and Bowls) 

olive oil

raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds

shallot, sliced

dry Guajillo Peppers (1 ¼ ounces)

apple cider vinegar

salt

coriander

chipotle powder (optional, add

sesame seeds

yam-diced into ½ inch thick cubes

red bell pepper-

½ red onion- into ½ inch thick half moons

chicken breasts

olive oil, generous sprinkle salt, pepper and cumin

Discard stems and seeds from chilies and break them into smaller one inch pieces.

In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.

Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.

Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.

Pour into a jar, and stir in toasted sesame seeds.

To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.

Place prepped yams, onions and peppers on a parchement-lined sheet pan.

Place chicken or tofu on the side of the sheet pan.

Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.

Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.

Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.

Made this Salsa Macha recipe last weekend and have been enjoying it on so many things. Love it in tacos and over beans ...so good!

This might need more stars than just 5. I've been making dinners exclusively from your website, and we are absolutely loving all of them. This one was so compelling (delicious-looking!), but I was worried about the heat level. I added ZERO chipotle, and it was perfect for us (we can't handle too much heat)! We loved the mild heat and intense flavors, and we will absolutely be making more soon!

Excellent Recipe for Salsa Mach’s and the bowls were delicious!

My family loved this sauce/ condiment! Wow! Even with plain old chili powder instead of the pods, it was amazing. Thanks Sylvia, your blog is really convenient with all the cross references. The pictures are beautiful and inspiring.

I have been searching for over a year for a good salsa macha recipe, and yours is amazingly delicious! I first had it at a now defunct taqueria near my home and I fell in love with this sauce! They always served it with fresh tortilla chips, &amp; I would take it home and put it on everything! Your recipe is DEFINITELY spot on! Thank you SO MUCH FOR SHARING!

I made this with raw peanuts. Really great stuff! Can't wait to make some tacos tomorrow night. Thanks for the article!

This Salsa Macha sauce is really good! We didn't get the chance to see how long it would last in the fridge because it was gone by the next day! We put it on eggs, chili soup, quesadillas, and of course the tofu and veggies from the recipe. I have to say, to me it seemed most flavorful just as a sauce. I marinated the tofu in the fridge for half a day and baked it covered in the sauce, but the best part of the flavor seemed to bake away. We just put more of it on top and it was great :). I don't know if there is way to preserve the flavor better in marinating or baking. 

I like it a little smoky and my wife doesn't, so I just added some of the chipotle powder to some of it that I used, and that worked fine, the flavor incorporated well enough. We used pepitas, I am curious what the other seeds (or a mix) would be like for texture and taste. definitely making this one again.

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Mango habanero sauce

Salsa Macha Recipe ( and Bowls)

Salsa Macha Recipe ( and Bowls)

Top 3 mexican condiment recipes from across the web

The most viewed mexican condiment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango habanero sauce

Salsa Macha Recipe ( and Bowls)

Salsa Macha Recipe ( and Bowls)

The most viewed mexican condiment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine