What is salsa macha?
Salsa Macha is a Mexican condiment that’s rich, spicy, and often nutty. It’s traditionally made by frying dried chilies in oil along with ingredients like garlic, nuts, seeds, and sometimes additional seasonings.
This salsa verde macha recipe is truly unique. It’s fresh and has a vibrant green color, which comes from the use of fresh green chilies. It is crunchy, rich, and spicy—perfect.
Why will you love this recipe?
- Crunchy, spicy, and fresh. The texture of the nuts and garlic, plus the bold flavor of fresh chiles, is a combo you’ll keep coming back to.
- No dried chiles required. Everything’s fresh and easy to find.
- Long-lasting flavor. Keeps well in the fridge for up to two weeks.
- Versatile. Use it on everything—veggies, tacos, bowls, pasta, and more.
Ingredients
- Jalapeño & Serrano Peppers: Adjust heat by removing seeds or using more/less of each.
- Scallions: Use both the white and green parts for layers of flavor.
- Garlic Cloves: Thinly sliced and fried until golden—don’t skip this.
- Unsalted Peanuts, Pumpkin Seeds (Pepitas), Sesame Seeds
- Olive Oil (or neutral oil)
- Salt
- Optional: Lime juice for brightness, cilantro for extra freshness.
How to make salsa macha Verde
- Place the peanuts and pumpkin seeds in your food processor bowl and pulse two or three times, being careful not to turn them into a paste.
2. Wash the chiles and remove the stems. Put in a food processor with the scallions and pulse until chopped.
3. Put in a glass or stainless steel bowl. Set aside.
4. Peel and thinly slice the garlic, and set aside.
5. Add the sliced garlic to a frying pan, being careful not to burn it. When golden, transfer the sautéed garlic to the bowl with the chilies and scallions.
6. Carefully add the coarsely pulsed nuts and seeds to the hot oil in the frying pan.
7. Let them sizzle for about 30 seconds to a minute. Pour the oil, nuts, and seeds into the bowl with the rest of the ingredients.
8. Mix and finish with a squeeze of lime juice.
Tips and Tricks
- Wear gloves when handling raw jalapeños and serranos.
- Less heat? Remove seeds and membranes from the peppers.
- No food processor? Finely chop everything by hand.
- Oil swap: Try avocado oil for a neutral, healthy option.
- Make it in advance: It gets better after a few hours!
Serving Suggestions
- Drizzle over grilled vegetables like broccoli or cauliflower steak.
- Mix into rice or pasta dishes for added flavor.
- Use as a dip for chips or veggies.
- Works well with Mexican dishes like tacos, enchiladas, and burritos.
- Excellent as a condiment for grilled fish or vegetables.
- Spice up your vegan morning scrambled eggs or avocado toast.
Frequently Asked Questions
Salsa Macha Verde
Equipment
- Glass Bowls
- jar
Ingredients
- 3 Jalapeño peppers
- 3 Serrano peppers
- 3 Scallions white and green part
- 1 cup Unsalted peanuts
- 1 cup Pumpkin seeds pepitas
- ¼ cup Sesame seeds
- 1 cup Olive oil or another neutral oil
- 5 Garlic cloves
- 2 teaspoon Salt
- lime juice optional
Instructions
- Wash the chiles and remove the stems. Put In a food processor with the scallions and pulse until everything is chopped. Put in a glass or stainless steel bowl. Set aside. Peel and thinly slice the garlic, and set aside.
- Place the peanuts and pumpkin seeds into the bowl of your food processor. Secure the lid and pulse the mixture two or three times, just enough to slightly chop the nuts and seeds without turning them into a paste. This will help to create a wonderful textural contrast in your Salsa Macha Verde.
- In a frying pan, heat your choice of oil over medium heat until it starts to shimmer, indicating that it's hot but not smoking. Add the garlic cloves and sauté them gently, keeping a close eye to ensure they don't burn. As soon as the garlic begins to take on a light golden-brown hue, use a slotted spoon to promptly remove it from the oil. Carefully transfer the sautéed garlic to the bowl containing your chopped jalapeño and serrano chilies.
- Carefully add the coarsely pulsed peanuts and pumpkin seeds to the hot oil remaining in the frying pan. Let them sizzle for about 30 seconds to a minute, just enough time to infuse the oil with their nutty aroma but not so long that they burn. Pour the oil, nuts and seeds to the bowl containing your chopped jalapeño and serrano chilies and sautéed garlic.
- Now, sprinkle in the sesame seeds and season the mixture with salt. Stir everything together to evenly distribute the ingredients. Allow your Salsa Macha Verde to cool for a moment, letting all the flavors meld together before using or storing. If you wish you can finish it with a squeeze of lime.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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