Salsa Macha Verde Recipe (Fresh Green Mexican Chili Oil)

Close-up of a chunky, spicy green paste with visible bits of nuts and seeds, possibly pistachios, coated in oil. The uneven texture hints at flecks of lighter and darker green—suggesting a crunchy Salsa Macha Verde or nut-based spread.

What is salsa macha?

Salsa macha is a crunchy, oil-based Mexican salsa made by frying chiles, nuts, seeds, and garlic in hot oil. Most versions use dried chiles — but this salsa macha verde flips the script with fresh jalapeños and serranos, giving it a bright green color and a fresher, sharper heat you won’t find in the traditional red version.

What Makes This Verde Version Different

Fresh chiles, not dried — jalapeños and serranos replace dried árbol and guajillo
Bright, sharp heat instead of smoky, deep heat
Green color from fresh peppers and scallions
Lighter feel — still oil-based and crunchy, but fresher on the palate

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.

A top-down view of five bowls on a light marble surface. The bowls contain: green chili peppers, green onions, and garlic cloves; roasted peanuts; pumpkin seeds; sesame seeds; and salt with a small wooden spoon.

Ingredient Notes

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

Top-down view of a food processor with chopped peanuts inside, sitting on a light-colored marble surface. The peanuts are unevenly processed, with some large pieces and some smaller crumbs visible around the metal blade.

How to Make Salsa Macha Verde

Pulse the nuts and seeds. Roughly chop peanuts and pumpkin seeds in a food processor — keep them chunky.
Chop the chiles. Pulse jalapeños, serranos, and scallions until chopped but not pureed. Transfer to a heatproof bowl.
Fry the garlic. Thinly slice garlic and fry in oil until light golden. Transfer to the bowl with the chiles.
Toast the nuts in the oil. Add the pulsed peanuts and pumpkin seeds to the hot oil. Let them sizzle for 30–60 seconds, then pour everything into the bowl.
Combine and season. Add sesame seeds and salt. Stir, let cool, and finish with a squeeze of lime.

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!

How to Use Salsa Macha Verde

Drizzle over grilled veggies, roasted broccoli, or cauliflower steak
Spoon over tacos, enchiladas, sopes, or burritos
Stir into rice or pasta for instant flavor
Top scrambled eggs or avocado toast
Use as a dip for tortilla chips or crudités
Mix with mayo or vegan mayo for a spicy spread
Serve alongside agua de jamaica for a Mexican spread

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How to Store Salsa Macha Verde

Store in an airtight glass jar in the fridge for up to 2 weeks. Because this version uses fresh chiles (not dried), it doesn’t last as long as traditional salsa macha. Always use a clean, dry spoon.

Frequently Asked Questions

Can I Use Other Types of Nuts?

Absolutely! Almonds or cashews could be good substitutes, though each nut will bring its own unique flavor profile to the salsa. Don’t be afraid to experiment and make this recipe your own. Switch out the nuts and seeds, try different chili varieties, or add new spices. The possibilities are endless!

Can I make this salsa less spicy?

Yes, you can! Remove the seeds and membranes from the peppers for milder salsa, or use milder green chilies like Anaheims.

What’s the difference between salsa macha verde and regular salsa macha?

Traditional salsa macha uses dried chiles (árbol, guajillo) for a deep, smoky flavor. This verde version uses fresh jalapeños and serranos for a brighter, sharper heat and green color.

How long does salsa macha verde last?

Up to 2 weeks in the fridge in an airtight jar. It’s shorter than dried-chile versions because fresh peppers have more moisture.

Is salsa macha verde the same as salsa verde?

No. Salsa verde is a blended tomatillo-based salsa. Salsa macha verde is oil-based and crunchy — the “macha” means it’s fried in oil with nuts and seeds.

Can I make this without a food processor?

Yes — finely chop everything by hand. It takes more time but works fine. The texture will be slightly different.

More Salsa Macha Recipes

Peanut Salsa Macha (Classic) — smoky, nutty, with dried chiles
Hibiscus Salsa Macha — tart, floral twist with flor de jamaica

Print Recipe Pin Recipe

A close-up of a chunky, green and brown mixture with visible chopped nuts and seeds, bits of herbs, and a glossy, oily surface, suggesting a freshly made and crunchy Salsa Macha Verde with a textured appearance.

Salsa Macha Verde

Alejandra Graf

Salsa Macha Verde is a unique and flavorful Mexican condiment that combines the spiciness of fresh green chilies with the rich, nutty flavors of peanuts and pumpkin seeds. Unlike traditional Salsa Macha, which typically features dried red chilies, this "Verde" version uses fresh green jalapeño and serrano peppers. The result is a vibrant, green-hued sauce that offers a different kind of heat and complexity.

5 de 2 votos

Prep Time 10

Cook Time 15

Total Time 25

Course Basics, Homemade salsa

Cuisine Mexican

Servings cups

Calories 848 kcal

Equipment

Food processor
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 chiles and remove stems. Pulse in a food processor with scallions until chopped. Transfer to a heatproof bowl.
Pulse peanuts and pumpkin seeds 2–3 times until roughly chopped (not a paste). Set aside.
Heat oil in a frying pan over medium heat. Fry sliced garlic until light golden, about 1 minute. Remove with a slotted spoon and add to the chile bowl.
Add the pulsed nuts and seeds to the hot oil. Let sizzle for 30–60 seconds. Pour everything (oil, nuts, seeds) into the bowl.
Add sesame seeds and salt. Stir to combine. Let cool, then finish with a squeeze of lime if desired.

Notes

Notes
– Spicier: Add 1–2 more serrano peppers or leave the seeds in.
– Milder: Use only jalapeños, seeded, or swap for Anaheim chiles.
– Nut-free: Replace peanuts with extra pumpkin seeds or sunflower seeds.
– Storage: Up to 2 weeks refrigerated. Stir before each use.
– Oil choice: Olive oil adds flavor; avocado or vegetable oil keeps it neutral.

Nutrition

Serving: 2tablespoonsCalories: 848kcalCarbohydrates: 15gProtein: 16gFat: 85gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 53gTrans Fat: 0.01gSodium: 1171mgPotassium: 485mgFiber: 6gSugar: 3gVitamin A: 249IUVitamin C: 18mgCalcium: 136mgIron: 4mg

Keyword Homemade jalapeño salsa, salsa mexicana de jalapeño

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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