salsa macha

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.

Salsa Macha Verde

avocado oil

poblano chile,

serrano chiles,

Cloves from 1 head of garlic, sliced

pumpkin seeds

limes

green onions, thinly sliced

½ cup cilantro, chopped

Salt,

Heat avocado oil in a deep skillet or pot over low heat. Add garlic and cook until golden brown. Transfer garlic to a molcajete.

Add sliced poblano and serrano chiles to the pot. Cook until the seeds turn golden brown, then transfer to the molcajete.

Turn off the heat. Add pumpkin seeds and sesame seeds to the pot, stirring gently to avoid burning.

In the molcajete, mash garlic and chiles into a paste. Add lime juice and continue mashing.

Carefully transfer pumpkin seeds, sesame seeds, and oil from the pot into the molcajete. Stir well.

Add green onions, cilantro, and salt to taste. Mix well and enjoy!

Salsa Macha

grapeseed oil

morita chiles

pasilla mixe chiles

garlic

peanuts

tbsp sesame seeds

tbsp grated piloncillo

Salt and pepper

Toast the peanuts, sesame seeds, and pepitas on a comal or skillet over medium to low heat for about 5 minutes, or until golden and fragrant. Remove from the comal and set aside.

In a large heavy saucepan, heat the grapeseed oil over medium heat. Add the chiles and garlic, frying until the chiles puff up and turn dark brown, about 2-3 minutes. Remove the chiles and garlic from the oil, but keep the oil in the saucepan.

In a molcajete, combine the toasted nuts and seeds, fried chiles, garlic, piloncillo, apple cider vinegar, salt, and pepper. Mash until you reach your desired consistency.

Add the reserved oil back to the mixture and stir until well combined with the spices. Taste and adjust seasoning if needed. Let the salsa macha cool completely before storing in the refrigerator.

La salsa macha es una salsa inusual y especiada que viene del Estado de Veracruz, localizado a lo largo de la costa del Golfo de México y que ha sido la puerta de entrada durante siglos a migrantes de todo el mundo (como mis abuelos paternos).

Salsa macha

tazas de aceite de oliva

dientes de ajo

cucharadas de ajonjolí

cucharadita de sal (o al gusto)

cucharaditas de azúcar morena o mascabada

cucharadas de vinagre blanco

Calienta un sartén grande a fuego medio y añade el aceite. Una vez caliente, sin que llegue a humear, añade los dientes de ajo. Revuelve y fríe durante 1 minuto, hasta que empiecen a tomar color. Añade los chipotles y los cacahuates, revuelve y fríe durante unos 2 minutos. Añade el ajonjolí, revuelve y fríe durante 1 minuto. Retira del fuego. Pasa con cuidado todos los ingredientes a la jarra de la licuadora. Deja enfriar durante unos 10 minutos.

Añade a la jarra la sal, el azúcar y el vinagre. Procesa hasta que tengas una salsa suave; empieza a velocidad baja y gradualmente pasa a velocidad alta. Vierte a un recipiente, deja enfriar y refrigera si no la vas a usar ese día.

Salsa Macha! Get ready to LOVE this magnificent infused-oil salsa. Made with chile de arbol, garlic, peanuts and it is so delicious to the point of being addicting. It works well on just about anything and it lasts for a long time in your refrigerator. 

Authentic Salsa Macha

arbol chiles (add more for extra spicy) (stemmed and seeded)

chile moritas (stemmed and seeded)

½ cup raw, shelled, unsalted peanuts

Tablespoon cider or white vinegar

Tablespoon salt

Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.

Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.

Transfer the garlic and oil to a bowl and set aside.

To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!

Transfer the chiles and oil to the bowl with the garlic and set aside.

To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic &amp; chiles.

Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.

Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.

Really good recipe! People here complaining about the salt! Ladies you should always put less, and try it first!!!! I started with half tbsp salt and it was perfect! Its just come in sense! Me encanto, solo que no use medidor para el aceite, y creo que le puse de menos, y mas cacahuates  y pues quedo un poquito mas como "pasta"🤭 Bueno.. pero aun asi en sabor quedo riquisimo!!!  Gracias

1 tablespoon of salt?!?  I think this must be edited. I used 1/2 tablespoon and it’s WAY too salty

This is a fantastic recipe and may be authentic in a part of Mexico I haven’t yet visited, but I highly recommend leaving the peanuts and sunflower seeds out of the blender until everything else is smooth, then pulsing to crush them in. There have been moderately sized pieces of peanut in every salsa macha I’ve ever tried.

This was a very delicious salsa. I used árbol chilles, guajillo and ancho. I could not find moritas. I was a little intimidated by the heat of the chilles  but it turned out fine. The heat was tolerable and instructions were on point. Thank you.

Made this to try on a steak I grilled.  Very good!  I'll have to try it on eggs &amp; tacos like you suggest.  Thank you!

I enjoyed this salsa with bean burritos and homemade flour tortillas. It was perfect! The salsa is spicy but so flavorful. Start with a little salsa and add more as needed. So good!

Salsa macha is a bold and flavorful Mexican chili oil made from dried chilies, oil, garlic, and, depending on the recipe, nuts or seeds.

Easy Salsa Macha Recipe

g chiles de arbol (stemmed)

chiles guajillos (stemmed)

puya chiles (stemmed)

ancho chile (stemmed)

tsp kosher salt

Heat the oil in a medium pan over medium to medium-low heat. 

Lightly toast the chilies in batches, stirring constantly, and remove them as soon as they become fragrant—about 15-20 seconds, depending on the heat of the oil and the size of the dried peppers. 

Be careful not to burn the chilies, as this will create bitterness. Once toasted, remove them from the heat and set them aside.

Sauté the garlic cloves in the oil until they’re golden brown all over, then remove them from the pan. Turn off the heat and let the oil cool completely.

Transfer the chilies, garlic, vinegar, salt, and cooled oil into the blender. Blend until the mixture is finely chopped, but not pureed.

Serve immediately, or store in an airtight container in the fridge for later use. 

https://www.youtube.com/watch?v=d4N-r3eeWDk

#salsa #food #recipe 
Salsa macha is a bold and flavorful Mexican chili oil made from dried chilies, garlic, and oil. This version is nut-free, making it a versatile salsa that can be added to almost anything. It blends the smoky heat of Mexico's finest peppers with the deep, nutty essence of roasted garlic, delivering a rich and balanced kick that elevates tacos, grilled meats, or any dish you choose.

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✦ Salsa Macha Recipe ✦
1 cup avocado oil : https://amzn.to/34oS6f1
15 g chiles de arbol : https://amzn.to/4bZ4NcY
2 chiles guajillos  : https://amzn.to/3FKGbrW
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5 large garlic cloves
1 TBSP apple cider vinegar : https://amzn.to/3PKy0i8
1 tsp kosher salt or to taste 

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💕 More Salsas:
Avocado Salsa: https://villacocina.com/avocado-salsa/
Roasted Tomatillo Salsa: https://villacocina.com/roasted-tomatillo-salsa/
Green Salsa Taquera: https://villacocina.com/green-salsa-taquera-verde/
Chipotle Salsa: https://villacocina.com/authentic-mexican-salsa-with-chipotle/
Mexican Salsa: https://villacocina.com/mexican-salsa-in-a-molcajete/

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Roasted Poblano Omelette : https://villacocina.com/roasted-poblano-omelette-recipe/
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Tacos de alambre : https://villacocina.com/tacos-de-alambre/
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Sopes : https://villacocina.com/mexican-sopes/

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