Salsa Macha

Instructions

1Remove stems and seeds from anchos, guajillos, and chiles de arbol. Chop into very small pieces (about 1/4 inch or smaller). Set aside.

2Add peanuts, garlic, sesame seeds, and oil to a medium pot.

3Heat to medium-high and cook for 5 minutes, until garlic starts to crisp and seeds turn golden brown.

4Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

5Stir in the vinegar, salt, and Mexican oregano.

6Pour into a blender or food processor and pulse several times until nicely combined. Don't over-process - you want crispy bits, not a puree.

7Transfer to a jar and serve!

Salsa Macha is a traditional Mexican chili oil originating from Veracruz. Unlike fresh salsas, this one is oil-based and packed with smoky, nutty, and spicy flavors from a blend of dried chilies, peanuts, and garlic. It's incredibly versatile and adds depth to almost any dish.

Tips for the Best Salsa Macha

Watch the heat - Don't let the garlic burn! Remove from heat as soon as it turns golden
Texture is key - Pulse in short bursts to keep those crispy bits intact

Heat Level

The chiles de arbol bring the heat, while the anchos and guajillos add smokiness and depth. Adjust the number of chiles de arbol to your preference - use fewer for mild, more for extra spicy. Use a variety of different dried chilis to find what you like the most

Serving Suggestions

Drizzle over tacos, quesadillas, or eggs
Toss with noodles or rice
Use as a pizza or pasta topping
Mix into soups or stews
Spread on avocado toast

Storage

Store in an airtight jar in the refrigerator for up to 2 months. The oil may solidify when cold - just let it come to room temperature before using.