About this recipe
This easy peanut salsa macha is a crunchy Mexican chili oil made with dried chiles, peanuts, sesame seeds, and hot oil. It’s smoky, spicy (adjustable), and the flavor gets even better after it sits. Important: because you’ll be pouring hot oil, follow the safety tips below.
Why I love this salsa macha
- Crunchy, this is not your typical Mexican salsa roja (a smooth, blended salsa); it is crunchy and full of texture.
- Big flavor: smoky, nutty, savory, and spicy
- Custom heat level (mild to fiery)
- Meal-prep friendly: lasts for weeks in the fridge, 3 to 4!
- Goes with everything: tacos, eggs, soups, bowls, and more
What is salsa macha?
Salsa macha is a Mexican oil-based salsa traditionally made with dried chiles, garlic, salt, and oil—often with nuts or seeds added for flavor and texture. It’s commonly associated with Veracruz, and you’ll find countless family variations across Mexico. Because it’s oil-based, the solids settle over time—so it’s normal to stir before using.
⚠️Safety note (important)
- You’ll be pouring hot oil over dried chiles and nuts. It’s easy—just do it safely:
- Let it rest 10–15 minutes before stirring or sealing
- Use a heatproof bowl or jar (thick glass or stainless steel)
- Make sure chiles/nuts are completely dry (water + hot oil can splatter)
- Pour the oil slowly, keeping your hands and face back
How to make peanut salsa macha (step-by-step)
- Chop Nuts and Seeds: Pulse peanuts and sesame seeds in a food processor until roughly chopped. Transfer to a heatproof bowl.
- Prepare Chilies: Remove stems, then blend chilies until finely chopped.
- Combine Dry Ingredients: Add chilies, salt, oregano, and garlic powder to the nuts.
- Add Vinegar: Mix well.
- Heat Oil: Bring oil to a simmer, then carefully pour it over the mixture.
- Cool and Store: Let cool, adjust seasoning, and store in an airtight jar in the fridge.
How to Use Your Spicy Peanut Salsa
- Tacos and Tostadas: Add a spicy crunch. Amazing with the quinoa ceviche tostadas!
- Marinade: Coat proteins for bold flavor, even to flavor crispy tofu.
- Dip: Serve with chips or veggies.
- Soups and Stews: Stir in for extra depth.
Tips for the best salsa macha
- Don’t over-blend: too fine can taste gritty; aim for small crunchy bits.
- Heat control: more árbol chile = more heat (add gradually).
- Better the next day: flavors deepen after resting.
- Stir before using: solids settle naturally in oil.
- Looser vs thicker: add up to 1/2 cup more oil for a more spoonable chili oil.
Variations
- Extra spicy: add 1–3 chiles de árbol (or more to taste)
- Different nuts: try almonds, pepitas, or cashews
- Hibiscus salsa macha: link your hibiscus version
- Salsa macha verde: link your verde version
FAQs
Easy Peanut Salsa Macha
Equipment
- High Speed blender or Food Processor
Ingredients
- 3/4 cup peanuts roughly chopped (unsalted)
- 1/4 cup sesame seeds unsalted
- 6 dried guajillo chiles
- 6 dried pasilla chiles or ancho
- 1 tsp garlic powder
- 2 tsp kosher salt or 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 cup neutral high-heat oil plus up to 1/2 cup more for a looser salsa
Instructions
- Pulse peanuts and sesame until roughly chopped. Transfer to a heatproof bowl or jar.
- Remove stems from dried chiles. Grind in batches until finely chopped.
- Add chiles, salt, oregano, and garlic powder to the peanut mixture. Stir in vinegar.
- Heat oil until it just begins to shimmer/simmer. Turn off heat and carefully pour over the mixture.
- Cool 10–15 minutes, then taste and adjust salt. Store airtight in the fridge.
Notes
Keeps 2–4 weeks refrigerated.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.