Salsa Macha is a spicy, nutty sauce from Mexico that’s packed with flavor! Made with dried chiles and crunchy nuts, it adds a kick to your tacos, grilled meats, or even eggs.
This salsa brings the party to your plate! I love that it’s super easy to make—just blend the ingredients and it’s ready to go. Perfect for when I’m feeling fancy or just plain hungry! 🌶️
Key Ingredients & Substitutions
Vegetable Oil: Any neutral oil works well here, but I personally prefer canola or grapeseed oil. They have a high smoke point, which is great for frying. You can also experiment with olive oil for a different flavor.
Dried Chiles: Ancho, guajillo, or pasilla chiles give great flavor. If those aren’t available, feel free to use chili flakes or any dried pepper you like. Adjust the quantity to manage the heat level to your preference.
Sesame Seeds: These add a lovely crunch and nuttiness. If you’re out, sunflower seeds or pumpkin seeds are good substitutes. Toasting them first can enhance the flavor!
Peanuts: I often use roasted peanuts for that extra crunch. Almonds or cashews can also work here, depending on your taste or to cater to nut allergies.
Garlic: Fresh garlic makes a big difference, but garlic powder can be used if that’s what you have on hand. Just use about 1/4 teaspoon as a substitute.
How Do I Fry Dried Chiles Without Burning Them?
Frying dried chiles is where the magic starts, but it can be tricky since they burn easily. Here’s how to do it right:
- First, heat your oil to medium heat – it should be hot but not smoking.
- Carefully add the chiles, but do it slowly to avoid splatter.
- Fry them quickly for 30 seconds to 1 minute, stirring constantly to keep them from burning.
- You’ll know they’re done when they become fragrant and slightly darkened in color. Don’t walk away during this step!
These tips will help you achieve that wonderful depth of flavor without the bitterness from burnt chiles. Enjoy your Salsa Macha!
How to Make Salsa Macha
Ingredients You’ll Need:
Base Ingredients:
- 1 cup vegetable oil (or any neutral oil)
- 1/2 cup dried chiles (such as ancho, guajillo, or pasilla)
Flavor Additions:
- 1/4 cup sesame seeds
- 1/4 cup peanuts (or any nuts of your choice)
- 1-2 cloves garlic, minced
- 1 tablespoon apple cider vinegar (optional)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, to balance flavors)
How Much Time Will You Need?
This Salsa Macha recipe takes about 15 minutes of preparation and cooking time. After that, it can be stored in the refrigerator to chill completely. This flavorful sauce is quick to make and great to enjoy on various dishes!
Step-by-Step Instructions:
1. Heat the Oil:
Start by pouring the vegetable oil into a medium saucepan. Place it over medium heat until the oil is hot, but be careful not to let it smoke. This is the base for your salsa!
2. Prepare the Dried Chiles:
While the oil is heating, take your dried chiles and remove their stems and seeds. If you want a milder salsa, you can take out all the seeds. If you like a spicier kick, leave some seeds in there!
3. Fry the Chiles:
Once the oil is ready, gently add the dried chiles to the saucepan. Fry them for about 30 seconds to 1 minute, stirring frequently. You want them to become fragrant and slightly dark, but make sure not to burn them.
4. Cool the Chiles:
Using a slotted spoon, carefully take the chiles out of the hot oil and let them cool slightly on a plate. This will ensure they don’t cook any further.
5. Sauté the Garlic:
In the same oil, add the minced garlic. Sauté it for about 30 seconds until it turns golden and fragrant. This step adds a lovely garlic flavor to your salsa.
6. Combine All Ingredients:
Now it’s time to bring it all together! Add the cooled chiles back into the saucepan. Stir in the sesame seeds, peanuts, salt, and sugar (if you’re using it). Mix everything well and let it cook for another minute to meld the flavors.
7. Cool the Mixture:
Once everything is combined, take the saucepan off the heat and let the mixture cool for a few minutes. This will make it easier to blend later.
8. Blend the Salsa:
When it’s cooled down a bit, transfer the mixture to a blender or food processor. Pulse it until it reaches your desired consistency—smooth or chunky, it’s up to you!
9. Add Vinegar and Adjust Seasoning:
Transfer the salsa to a jar and stir in the apple cider vinegar if you like a bit of tang. Taste your salsa and adjust the seasoning with more salt or vinegar as needed.
10. Store and Enjoy:
Let your salsa cool completely before storing it in the refrigerator. Salsa Macha is fantastic on tacos, grilled meats, or just as a dip. Enjoy your delicious homemade creation!
Can I Use Different Types of Nuts in This Recipe?
Absolutely! You can substitute peanuts with any nuts you prefer, such as almonds or cashews. Just make sure to toast the nuts lightly in the hot oil for added flavor, much like with the garlic.
How Can I Adjust the Heat Level of Salsa Macha?
If you want it spicier, keep some seeds in the dried chiles. For a milder flavor, remove all the seeds before frying. Additionally, you can add more dried chiles during blending for extra heat!
What Should I Do If My Salsa Macha Is Too Oily?
If you find your salsa too oily, you can add a little more sesame seeds or nuts to help absorb the excess oil. Another option is to blend in a bit more vinegar or adjust with some fresh tomato or roasted bell pepper for balance.
How Should I Store Salsa Macha?
Store your Salsa Macha in an airtight jar in the refrigerator. It will keep well for up to 2 weeks. Just give it a good stir before using, as the oil might separate over time.
