About This Hibiscus Salsa Macha
This is salsa macha with a twist — dried hibiscus flowers (flor de jamaica) blended into a crunchy, oil-based Mexican salsa made with toasted pumpkin seeds, sesame, dried chiles, and piloncillo. The hibiscus adds a tart, slightly floral edge that balances the smoky heat. Use it on tacos, eggs, soups, bowls — anything that needs crunch and depth.
Why You’ll Love This Recipe
- A unique twist on traditional salsa macha — the hibiscus sets it apart
- Crunchy, smoky, tart, and spicy all at once
- Naturally vegan and gluten-free
- Lasts up to 2 months in the fridge
- Goes on literally everything: tacos, eggs, soups, rice, toast
What Is Salsa Macha?
Salsa macha is an oil-based Mexican salsa made with fried dried chiles, nuts or seeds, garlic, and salt. Unlike blended salsas, it’s crunchy — the solids sit in the oil, and you stir before using. It originated in Veracruz but has countless regional variations across Mexico. This hibiscus version adds flor de jamaica for tartness and color — something you won’t find in traditional recipes.
Hibiscus salsa macha ingredients
- Chiles de Arbol are the chiles that add the spice; you can omit or use less if you wish.
- Chiles guajillo, you could substitute with chiles ancho or other dried chile.
- Vegetable oil: I use avocado oil.
- Hibiscus flower, hydrated. These are optional, but the tart, lightly acidic flavor they add to the macha is perfect.
- Sesame seeds, raw pumpkin seeds
- Piloncillo, you could omit it or substitute it with brown sugar.
How to make salsa macha step by step
- Start by cleaning your dried chiles by removing the stems and seeds.
- Begin by toasting the sesame seeds in a dry skillet over medium heat for about 1 minute on each side, until fragrant. Be careful not to burn them. Remove the seeds from the skillet and place them in a bowl or jar.
- Repeat with the pumpkin seeds and hibiscus. If the hibiscus flowers are whole, pulse them in a food processor to chop them. When done, put it in the jar or bowl with the toasted seeds.
- Add 1 cup of vegetable oil to the pan, heat until it ripples, then add the garlic and deep-fry until golden. Remove and set aside. Add the dried chiles and fry until they turn darker; remove and set aside. Let the oil cool down for a bit.
- Combine the chiles, garlic, 1/4 cup oil, piloncillo, and salt in a blender or food processor. Blend until smooth. Pour this mix into the jar with the hibiscus and seeds, and add the oil from the pan.
- Taste the sauce and adjust the seasonings as needed.
Tips and variations
- Don’t skip the hibiscus — it adds tartness that balances the oil and smoke. If you can’t find dried hibiscus, a splash of lime juice works as a substitute.
- Fry the chiles quickly — they go from toasty to burnt in seconds. Pull them when they just darken.
- Pulse, don’t blend — you want chunky bits, not a paste. Over-blending makes it gritty.
- Better the next day — the flavors meld overnight. Make it a day ahead when possible.
- Adjust the oil — more oil = more spoonable. Less oil = chunkier, more like a topping.
How to Use Hibiscus Salsa Macha
- On tacos, tostadas, and sopes — adds crunch and heat
- Stirred into soups and stews for smoky depth
- Drizzled over fried or scrambled eggs
- Mixed with mayo for a spicy spread — try it with vegan mayo
- As a marinade for grilled veggies or crispy tofu
- On avocado toast or rice bowls
- Love this? Try the peanut salsa macha for a nuttier, simpler version.
Best way to store macha
The best way to store salsa macha is in an air-tight container in the fridge. This salsa will last up to two months in the refrigerator.
Frequently asked questions
Hibiscus Salsa Macha
Equipment
- Food processor or blender
- Frying pan
- Slotted spoon
Ingredients
- 5 chiles de Arbol
- 5 chiles guajillo
- 1 ¼ cups vegetable oil (I use avocado oil)
- 3 garlic cloves
- ½ cup hibiscus flower hydrated
- ½ cup sesame seeds raw
- ¾ cup pumpkin seeds
- 1 teaspoon piloncillo
- 2 teaspoons kosher salt
Instructions
- Start by cleaning your dried chiles by removing the stems and seeds.
- Begin by toasting the sesame seeds in a dry skillet over medium heat for about a minute on each side until they become fragrant. Be careful not to burn them. Remove the seeds from the skillet and place them in a heatproof bowl or jar.
- Repeat with the pumpkin seeds, and hibiscus. If the hibiscus flowers are whole, pulse them in the food processor to chop them up. When done, put it in the jar or bowl with the toasted seeds.
- Add one cup of vegetable oil to the pan, heat until it ripples, add the garlic, and deep fry until golden. Remove and set aside. Add the dried chiles and fry until they begin to turn a darker color; remove and set aside. Let the oil cool down for a bit.
- Combine the chiles, garlic, ¼ cup oil, piloncillo, and salt in a blender or food processor. Blend until smooth. Pour into the jar with the hibiscus and seeds, then add the remaining oil from the pan.
- Taste the sauce and adjust the seasonings as needed.
Notes
– No hibiscus? Add a tablespoon of lime juice or apple cider vinegar for tartness.
– Nut-free: Skip pumpkin seeds and double the sesame, or use sunflower seeds.
– Storage: Keeps up to 2 months in the fridge. Stir before using.
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.