Name: Salsa Macha (Mexican Chili Oil)
Total time: PT1200.0S
Yield: 16
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 clove Garlic; 1 teaspoon Mexican Oregano; 1 teaspoon Salt; 2 tablespoon Apple Cider Vinegar

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Salsa Macha (Mexican Chili Oil)

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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!

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

us / metric

1 cup

Neutral Oil

such as vegetable or avocado

1/2 cup

Dried Chile de Arbol, de-stemmed

4 Tbsp

Ancho Chile Peppers, de-stemmed, deseeded, roughly torn

4 Tbsp

Raw Peanuts

4 Tbsp

Sesame Seeds

6 cloves

Garlic, peeled

1 tsp

Mexican Oregano

1 tsp

Salt

2 Tbsp

Apple Cider Vinegar

Nutrition Per Serving

VIEW ALL

Calories

164

Fat

16.5 g

Protein

1.3 g

Carbs

2.3 g

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.