Salsa Macha
Chili crisp is trending! Salsa Macha and chili crisp are similar as both are oil-based condiments with crispy bits, but Salsa Macha is Mexican, and emphasizes smoky, nutty, and earthy notes from Mexican chiles (like Ancho, Guajillo, Arbol) and nuts and seeds (peanuts, pepitas, sesame seeds), and is finished with a hint of vinegar to balance it out. Salsa macha enlivens everything from scrambled eggs to beans to simple grilled meats and vegetables!
👩🏻🍳 Tamara Talks – About Salsa Recipes
Salsa translation: Sauce. It really is that simple. So, while the “salsa” on the table at your favorite Mexican restaurant is familiar (probably a pico de gallo or salsa roja), you’re missing out if you venture no further. BTW, guacamole is a salsa too.😉
Is salsa limited to Mexico and Mexican food? Nope! Salsa is a staple in nearly all Latin American countries, and of course you’ll find them in Spain as well. Argentina may be known for chimichurri (yes, it’s salsa!), and Peru for aji verde, but each country/region has its own salsas that complement their cuisines. And. It. Isn’t. Just. For. Chips. Lol.
🌶 About Salsa Macha
Essentially, Salsa Macha is a nutty, smoky Mexican chili crisp cousin, while traditional chili crisp offers a more complex, savory umami flavor with a distinctly Asian flavor – ginger, garlic, warm spices, and sesame oil.
Salsa Macha is an infused oil traditional salsa from the state of Veracruz that is based on fried dried chiles. Nuts and/or seeds, as well as garlic, find their way in different proportions to most (if not all?) salsa macha recipes. I do keep dried chiles – guajillo, ancho, arbol – and that is where I started.
I love the flavors of salsa macha, but I really wanted to create something a little different. Chipotles packed in adobo fit the bill. I’ve always been a sucker for the chipotle chile (smoked jalapeños) in any form, whether it be canned in adobo, dried, or dried and ground to a powder.
Every cook has a different version of salsa macha, but to my knowledge, they all contain seeds and/or nuts. I think that is a major draw with this recipe. The combination of chile, nuts, and seeds packs a lot of flavor.
🌶About Dried Red Chiles
Mild to Medium
- Ancho (dried poblano) – sweet, raisiny, very mild
- Guajillo – tangy, slightly fruity, mild to medium
- New Mexico / California chiles – mild to medium, earthy, flavorful
- Pasilla – rich, smoky, mild
- Chipotle (smoked dried jalapeño) – smoky, warm heat
- Morita – similar to chipotle, slightly fruitier, less smoky
Hot
- Chile de árbol – sharp, bright, very hot
- Pequin – very hot
- Japones – hot
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- oil – I use olive oil because I use it for almost everything. You can use grapeseed, canola, peanut or vegetable oil as well.
- chiles – On photo day, I used 1 ancho (dried poblano), 2 guajillo, and 8 chile de árbol because I had all 3 on hand. My recipe specifies 1 ounce of dried red chiles. Please feel free to mix it up!
- nuts – I love peanuts in salsa macha, and I always use them. You can substitute almonds, piñons, or cashews, or you can forego nuts entirely. If you omit the nuts, you’ll want to add soy nuts or additional seeds.
- seeds – Sesame seeds, pepitas, and sunflower seeds are all great options. Choose 1 or more.
- garlic – Fresh garlic is my preference. However, I appreciate the texture that dehydrated garlic brings to the salsa. Dehydrated garlic is not the same as garlic granules or garlic powder.
- vinegar – My “go to” vinegar is sherry vinegar because I love its smooth, nutty flavor. You can use your preferred vinegar.
- sugar – Piloncillo sugar is always in my pantry cabinet. Brown sugar is a fine substitute!
- optional – I love chipotle peppers in adobo, and always have them on hand. Moritas, like chipotles, are dried and smoked jalapeños. Moritas are sold dried (and I rarely have them), and chipotles are canned in adobo. If you have moritas, sub them in for one of the other dried peppers!
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🔪 Step-By-Step Instructions
- Prepare the red chiles – Cut the stems off of the chiles. Massage them to loosen the seeds. Shake them out, and discard. NOTE: You don’t need to worry about removing every seed. Using kitchen shears, cut them into small pieces, and set aside.
- Prepare the nuts/seeds – Add the nuts and seeds to a dry pan over medium-high heat. Start with the peanuts (cashews, almonds, etc.). After 1-2 minutes, add the pepitas. After another 1-2 minutes, add the sesame seeds. Stir regularly until lightly browned. When toasted, add to a medium bowl or molcajete. NOTE: The sesame seeds are particularly prone to burning, and only need a short time!
- Prepare the garlic – Add the oil to a medium sauté pan over medium-high heat. Add the sliced garlic (or dehydrated garlic). When the garlic is golden brown, strain and add to the bowl with nuts/seeds. NOTE: I find a spider strainer is really helpful for this task. If you used dehydrated garlic, straining will require a very fine mesh strainer or coffee filter.
prior to adding the fried red chiles!
- Fry the red chiles – Reheat the oil. Add the prepared red chiles to the oil, stirring often as they darken in color (about 2 minutes). Overcooked chiles will make your salsa bitter! Remove from the oil, and add to the bowl with garlic, nuts, and seeds. Save the oil! NOTE: I managed to not get a photo of the chiles in oil. OOPS! I will try to add one soon.
- If using a molcajete – Use the pestle to break down the ingredients in the bowl. I add the chipotle and adobo, sugar, salt, and vinegar to the molcajete. I like a chunkier consistency, so this works great for me. Lastly, add the oil, stirring well to combine.
- If using a blender or food processor – Add all of the ingredients and the reserved oil to the blender or processor, and pulse until desired texture is achieved.
- Don’t forget to check for seasoning. Salt is a necessary component, but amount is subjective!
❓FAQ
Salsa macha keeps quite well because it is oil-based and made with dried ingredients. Thanks to its oil base and the dried ingredients, salsa macha can be kept in the refrigerator in an airtight glass container for up to a month (or longer) as the oil acts like a preservative, protecting the ingredients from spoiling quickly.
Yes, but its heat level can vary widely depending on the chiles used. That said, it doesn’t have to be fiery hot.
💡 Tips
A molcajete is absolutely NOT NECESSARY! I have one, and wanted to try it on this salsa macha. A food processor is quicker and easier to use. I was looking for a chunky consistency, and my new molcajete worked well.
Wearing gloves is a good idea when preparing chiles!
When I need salsa macha from the refrigerator, I scoop it into a ramekin, and warm it in the microwave. I don’t care for it cold.
🌮 How to Use Salsa Macha
- It’s fantastic on simple roasted and grilled vegetables.
- Brush it on grilled salmon, pork chops, and chicken.
- Serve with eggs cooked any style.
- Stir it into rice for a quick and easy side dish.
- Try it in vinaigrettes and marinades.
- Spoon into your favorite breakfast tacos or pulled pork tacos… yum!
avocado, and pickled onions… Muy rico!
Lest you think of salsa as a cooked or fresh combination of chiles, tomatoes, and onions, be sure to check out my Salsa category. Isn’t it time to get to know salsa in a whole new way?
Salsa Macha Recipe
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Ingredients
- 1 ounce dried red chiles - see Ingredients Notes in post for more information!
- ¼ cup peanuts
- ¼ cup pepitas - pumpkin seeds
- 2 tablespoons sesame seeds
- 1 ¼ cup olive oil
- 4 fat garlic cloves, thin sliced - or 2 teaspoons dehydrated garlic
- 1 tablespoon vinegar - sherry or apple cider vinegar
- 1 canned chipotle with 1 tablespoon adobo
- 1 tablespoon piloncillo sugar - or brown sugar
- 1 teaspoon sea salt and fresh ground pepper
Instructions
- Remove stems and seeds from chiles. Cut into small pieces.
- Toast the nuts/seeds, starting with peanuts, followed by pepitas. Lastly, add the sesame seeds. Sesame seeds burn easily, so keep an eye on them.
- Add the oil to a medium sauté pan over medium-high heat. Add the sliced garlic (or dehydrated garlic). When the garlic is golden brown, strain and add to the bowl with nuts/seeds.
- Reheat the oil. Add the prepared red chiles to the oil, stirring often as they darken in color (about 2 minutes). Remove from the oil, and add to the bowl with garlic, nuts, and seeds. Save the oil!
- Add the chiles, chipotle and adobo, vinegar, salt, and sugar to the bowl. Use the pestle to break down the ingredients to your preferred texture. OR add all ingredients to the bowl of a blender or food processor, and process until you reach your preferred texture.
- Serve warm or at room temperature. Enjoy!
Notes
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I love this salsa on eggs (cooked however), but it’s also a great garnish for soups. Also good on tacos, tostadas, etc. It’s a really nice change of pace from salsa roja or pico de gallo.
I can see using this salsa on everything you listed. The grilled and roasted vegetables sound especially interesting. Bet this does add some zip to every bite. 🙂
We LOVE it on both grilled and roasted veggies MJ! It’s a great flavor combination…