What is Salsa Macha? Before diving into the recipe, let’s talk about salsa macha. Originating in Mexico, salsa macha is a unique, oil-based salsa known for its blend of dried chilies, nuts, and seeds. It’s versatile, flavorful, and, unlike your typical salsa, it has a crunch!
About this recipe
While many Mexican families have their salsa macha recipe, I would like to share my version with you. This recipe is easy to make, requires minimal preparation, and uses fewer dishes. I do have to warn you that this is not the traditional way of making it; it is a modern version. The only thing you need to keep in mind is that you have to be SUPER CAREFUL TO MAKE THIS SALSA.
Ingredients for salsa macha
Peanuts and sesame seeds. Using unsalted and unroasted nuts and seeds for this salsa macha recipe. You want to control the salsa’s saltiness, and you do not want over-roasted nuts. I roughly chop the peanuts in a high-speed blender or food processor before adding them to the salsa.
Guajillo and pasilla chiles. The guajillo peppers are dried chili peppers commonly used in Mexican cuisine. They have a mild, fruity flavor and a slightly sweet taste. In addition to their flavor, they add a bright red color and a chewy texture to dishes. If you can’t find chile pasilla sub with chile ancho.
On the other hand, pasilla peppers, also known as chilaca peppers, are a type of dried chili pepper with a mild to medium heat level. They have a deep, smoky flavor with hints of raisin, chocolate, and tobacco.
The guajillo peppers add a pop of color and chewy texture, while the pasilla peppers provide a bit of spiciness and a more layered flavor profile. Whether you’re making enchiladas, salsa, or any other Mexican dish, these two peppers enhance your recipe.
Garlic powder, oregano, and salt. The authentic salsa macha calls for raw garlic fried in oil. But remember, this is not our traditional way of making macha; this is the easy and fast way of making it, so we use garlic powder.
Vinegar and oil. A tablespoon of white vinegar or apple cider vinegar will help to bring all the flavors out, and the oil brings everything together. Be sure to choose a high-smoking point vegetable oil to make the salsa macha.
How to choose a high smoking point oil
When choosing a vegetable oil with a high smoking point, there are a few factors to consider. The smoking point refers to the temperature at which the oil breaks down and produces smoke. Oils with higher smoking points are better suited for high-heat cooking methods like frying and sautéing. Here are some tips to help you choose the right vegetable oil:
1. Consider the smoke point: Look for oils with high smoke points, typically above 400°F (204°C). Some oils with high smoke points include avocado, refined safflower, and refined peanut oil.
2. Check the label: Read the labels carefully to find information about the smoke point. Choosing oils explicitly labeled as “high heat” or “suitable for frying.”
3. Refined vs. unrefined oils: Refined oils generally have higher smoke points than their unrefined counterparts. The refining process removes impurities and enhances the oil’s stability.
4. Consider the flavor: Different oils have different flavors, so consider how the oil’s taste may impact your dish. For example, refined oils like grapeseed and neutral-tasting oils like refined avocado oil are great options if you don’t want the oil to affect the flavor of your dish.
5. Stability and shelf life: Some oils are more stable and have longer shelf lives due to their fatty acid composition. Oils high in monounsaturated fats, such as avocado or refined olive oil, are more durable.
How to make easy salsa macha
Using a food processor or high-speed blender, roughly chop the peanuts and add them to a large jar, glass, or stainless-steel bowl with the sesame seeds.
To begin, start by removing the stems from the dried chiles and discarding them. Next, take a high-speed blender or food processor and place the chiles in its container. Blending the chiles in batches rather than all at once is recommended for best results. Turn on the blender or food processor and blend the chiles until they are very finely chopped and almost pulverized. This may take a few minutes, depending on your blender’s or food processor’s strength.
Add the salt, oregano, and dried garlic to the nuts and dried chiles mixture. Mix well, add the vinegar and set it aside. Heat the oil in a stainless steel saucepan until it begins to simmer. Turn off the heat and carefully pour the hot oil over the nuts and chiles mixture.
Allow the oil to cool for 10-15 minutes until it is safe to handle. Taste and adjust seasoning if necessary. Store in a tightly closed jar in the fridge.
salsa macha quick notes
Ingredients and Texture: Salsa Macha typically contains dried chilies, garlic, oil, and nuts or seeds (like peanuts or sesame seeds). Unlike traditional Mexican salsas, which are often fresh and chunky, Salsa Macha has a more oil-based, chunky-to-crumbly texture. It’s not pureed smooth but has a consistency where you can identify small bits of the ingredients.
Flavor Profile: The flavor of Salsa Macha is deep and nuanced. It has a smoky taste from the dried chilies, a nutty undertone from the seeds or nuts, and a subtle warmth from the garlic. It’s not typically very spicy; instead, it’s more about the depth of flavors. The oil used in the salsa absorbs all these flavors, becoming a carrier of the rich, complex taste.
Versatility in Cuisine: Salsa Macha is extremely versatile. It can be used as a condiment for tacos, tostadas, or even as a topping for vegetables. It’s also great for adding a burst of flavor to soups or stews. The oil-based nature of the salsa allows it to blend well with manydishes.
Cultural Significance: Originating from Veracruz, Mexico, Salsa Macha represents a blend of indigenous and Spanish influences, characteristic of Mexican cuisine. Its popularity has spread throughout Mexico and beyond, gaining a following among those who appreciate its rich, complex flavors.
How to Use Your Spicy Peanut Salsa
Mexican salsa macha is a spicy condiment made with dried chilies, garlic, oil, and sometimes nuts or seeds. It can be used in various ways, such as a marinade for meat, a topping for tacos, or a dip for chips and vegetables. To use it as a marinade, coat your protein with the salsa and allow it to marinate for a few hours before cooking.
As a topping for tacos, you can spoon it over your filling for an extra kick of flavor. And for a dip, serve it alongside your favorite chips or vegetables. The possibilities are endless!
Homemade Peanut Salsa Macha Tips
- Adjust the amount of chilies based on your heat preference. If you want a spicier salsa macha, add two or three chiles de árbol to the mix.
- Use high-quality vegetable oil for the best flavor.
- Letting the salsa sit for a bit after making it helps enhance the flavors.
- Store it properly: Salsa macha can last for several weeks if stored in an airtight container in the refrigerator. Just make sure to stir it well before using it.
- Some salsa macha variations include one with different nuts, my Hibiscus Salsa Macha, or my Salsa Macha Verde recipe made with fresh chiles.
Other Mexican Salsas you will love
Easy Peanut Salsa Macha Recipe
Equipment
- High Speed blender or Food Processor
Ingredients
- ¾ cup chopped peanuts
- ¼ cup sesame seeds
- 6 chiles guajillo
- 6 chiles pasilla
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt (1 teaspoon sea salt)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Mexican oregano
- 1 cup vegetable oil (add ½ cup if you like a more oil based salsa)
Instructions
- Using a food processor or high-speed blender, roughly chop the peanuts and add them to a large jar, glass, or stainless steel bowl with the sesame seeds.
- To begin, start by removing the stems from the dried chiles and discarding them. Next, take a high-speed blender or food processor and place the chiles in its container. For best results, it is recommended that you blend the chiles in batches, rather than all at once. Turn on the blender or food processor and blend the chiles until they are very finely chopped and almost pulverized. This may take a few minutes, depending on the strength of your blender or food processor.
- Add the salt, oregano, and dried garlic to the nuts and dried chiles mixture. Mix well, add the vinegar, and set it aside. Heat the oil in a stainless steel saucepan until it begins to simmer. Turn off the heat and very carefully pour the hot oil over the nuts and chiles mixture.
- Allow the oil to cool for 10-15 minutes until it is safe to handle. Taste and adjust seasoning if necessary. Store in a tightly closed jar in the fridge.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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