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Salsa Macha (Mexican Chili Oil)

9 INGREDIENTS • 6 STEPS • 20MINS

Salsa Macha (Mexican Chili Oil)

Recipe
Spicy, smoky, and nutty, this authentic Mexican salsa macha is a flavor-packed oil-based condiment. Made with dried chiles, garlic, and nuts, it's perfect for drizzling on tacos, eggs, or grilled meats. A little goes a long way in this addictive sauce!
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Spicy, smoky, and nutty, this authentic Mexican salsa macha is a flavor-packed oil-based condiment. Made with dried chiles, garlic, and nuts, it's perfect for drizzling on tacos, eggs, or grilled meats. A little goes a long way in this addictive sauce!
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

20MINS

Total Time

$0.22

Cost Per Serving

Ingredients

Servings
16
us / metric
Neutral Oil
240 mL
Neutral Oil
such as vegetable or avocado
Dried Chile de Arbol
75 g
Dried Chile de Arbol, de-stemmed
Ancho Chile Pepper
4 Tbsp
Ancho Chile Peppers, de-stemmed, deseeded, roughly torn
Raw Peanuts
4 Tbsp
Raw Peanuts
Sesame Seeds
4 Tbsp
Sesame Seeds
Garlic
6 cloves
Garlic, peeled
Mexican Oregano
1 tsp
Mexican Oregano
Salt
1 tsp
Salt
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar

Nutrition Per Serving

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Calories
164
Fat
16.5 g
Protein
1.3 g
Carbs
2.3 g
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author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

Author's Notes

Store in an airtight glass jar in the refrigerator. The salsa will keep for up to 1 month when refrigerated. Always use a clean spoon when serving to prevent contamination.

Let the salsa come to room temperature before using, as the oil may solidify in the fridge. Stir well before each use, as the oil may separate.

Cooking Instructions

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step 1
Heat the Neutral Oil (240 mL) in a medium saucepan over medium heat.
step 2
Add the Dried Chile de Arbol (75 g), Ancho Chile Peppers (4 Tbsp), Raw Peanuts (4 Tbsp), Sesame Seeds (4 Tbsp), and Garlic (6 cloves). Fry for about 5 minutes, stirring constantly, until the chiles are darkened and the garlic is golden.
step 3
Remove from heat and let cool for 5 minutes.
step 4
Transfer the mixture to a food processor or blender, including the oil.
step 5
Add Mexican Oregano (1 tsp), Salt (1 tsp), and Apple Cider Vinegar (2 Tbsp). Pulse until you have a coarse, chunky texture. Taste and adjust seasoning if needed.
step 6
Let cool completely before transferring to a jar.
step 6 Let cool completely before transferring to a jar.
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