Name: Salsa Macha (Mexican Chili Oil) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 cup Neutral Oil (such as vegetable or canola oil); 1/2 cup Dried Chile de Arbol; 1/4 cup Ancho Chile Pepper; 1/4 cup Raw Peanuts; 1/4 cup Sesame Seeds; 6 cloves Garlic; 1 teaspoon Mexican Oregano; 1 teaspoon Salt; 2 tablespoons Apple Cider Vinegar

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Introduction

Salsa Macha is a vibrant Mexican chili oil bursting with smoky, spicy, and nutty flavors. It’s perfect for drizzling over tacos, grilled meats, or roasted vegetables to add a rich, aromatic kick.

A wooden bowl filled with dark red chili oil mixed with chili flakes and small bits of chili peppers, creating a thick textured top layer resting in a shiny oily pool; a wooden spoon inside the bowl lifts a portion of the chili mixture, showing its chunky and oily texture; the bowl sits on a red cloth over a colorful woven fabric with stripes of green, blue, yellow, and white, all placed on a white marbled surface; in the background, there are two brown pottery bowls, one filled with whole peanuts and the other with more chili flakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Neutral Oil
1/2 cup Dried Chile de Arbol
1/4 cup Ancho Chile Pepper
1/4 cup Raw Peanuts
1/4 cup Sesame Seeds
6 cloves Garlic
1 teaspoon Mexican Oregano
1 teaspoon Salt
2 tablespoons Apple Cider Vinegar

Instructions

Step 1: Heat the neutral oil in a medium saucepan over medium heat.
Step 2: Add the dried Chile de Arbol, ancho chile pepper, raw peanuts, sesame seeds, and garlic. Fry for about 5 minutes, stirring constantly, until the chiles darken and the garlic turns golden.
Step 3: Remove the pan from heat and let the mixture cool for 5 minutes.
Step 4: Transfer the entire mixture, including the oil, to a food processor or blender.
Step 5: Add Mexican oregano, salt, and apple cider vinegar. Pulse until the salsa has a coarse, chunky texture. Taste and adjust the seasoning if needed.
Step 6: Allow the salsa to cool completely before transferring it to a jar for storage.

Tips & Variations

For extra smokiness, toast the peanuts and sesame seeds lightly before frying.
Adjust the amount of chiles to control the heat level to your preference.
Use olive oil instead of neutral oil for a fruitier flavor, but keep in mind it may change the traditional taste.
Add a small pinch of sugar if you prefer a slightly sweeter balance.

Storage

Store salsa macha in an airtight jar in the refrigerator for up to 2 weeks. To reheat, briefly warm it in a small pan or microwave to bring out the flavors before serving. Always use a clean utensil to avoid contamination.

How to Serve

A wooden bowl filled with dark red chili oil sauce with visible chili flakes and seeds floats on the shiny surface. A wooden spoon is scooping a thick, textured portion of the spicy sauce from the center, held inside the bowl. The bowl rests on a red cloth over a colorful striped cloth, featuring green, blue, red, and white lines, all set on a white marbled surface. In the blurred background, two more wooden bowls are visible, one filled with light-colored peanuts and the other with more chili flakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chiles?

Yes, you can substitute or add different dried chiles like guajillo or pasilla, but it will alter the flavor profile. Chile de Arbol and ancho chiles give salsa macha its characteristic smoky and spicy notes.

Is salsa macha spicy?

Yes, salsa macha has a noticeable heat due to the dried chiles, but the peanuts and oil mellow it out, creating a balanced, rich heat rather than an overwhelming spiciness.