How to Make Salsa Macha Verde

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.
A close up of a bowl of green pesto with pumpkin seeds.

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. It is perfect.

A bowl of peanuts, green onions and other ingredients on a marble table.

Ingredients

  • Jalapeño and serrano peppers
  • Scallions, white and green part
  • Unsalted peanuts, pumpkin seeds (pepitas), sesame seeds
  • Olive oil or any vegetable oil
  • Garlic cloves, salt
  • Optional: lime juice, cilantro, etc

How to make salsa macha Verde

A food processor filled with granola.

Place the peanuts and pumpkin seeds into your food processor bowl and pulse two or three times. Be careful not to turn them into a paste.

A food processor filled with greens.

Wash the chiles and remove the stems. Put In a food processor with the scallions and pulse until chopped.

Put in a glass or stainless steel bowl. Set aside.

Peel and thinly slice the garlic, and set aside.

A top-down view of two bowls on a countertop containing chopped nuts and Serrano peppers respectively.

Add the sliced garlic to a frying pan, making sure not to burn them. When golden, transfer the sautéed garlic to the bowl with the chilies and scallions.

A bowl of freshly made chunky Salsa Macha Verde on a marble surface.

Carefully add the coarsely pulsed nuts and seeds to the hot oil in the frying pan.

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.

Mix and finish with a squeeze of lime juice.

Tips and Tricks

Safety Tips for Handling Hot Peppers. Wear gloves when handling hot peppers like jalapeños and serranos to avoid skin irritation. Avoid touching your face, especially your eyes, during and after handling peppers.

Ideas for Adjusting the Spice Level. To make your salsa less spicy, remove the seeds and membranes from the peppers before using. For a spicier kick, you can add an extra jalapeño or even experiment with hotter varieties like habaneros.

Suggestions for Oil Types That Work Best. Neutral oils like canola or vegetable oil are commonly used, but you can also use olive oil for a more robust flavor. Avoid strongly flavored oils like sesame or coconut oil as they may overpower the other flavors.

How Long the Salsa Will Keep and Storage Recommendations. Store the salsa in an airtight container in the fridge for up to 2 weeks.

Why am giving salsa macha the “Verde twist”

Salsa Macha is known for its signature deep red color, usually achieved using dried red chilies like árbol, guajillo or pasilla. However, in this recipe, we’re breaking away from tradition to introduce a “Verde” twist, and here’s why it’s such a game-changer:

The Chilies: Jalapeño and Serrano. Instead of the standard dried red chilies, we’ll be using fresh green jalapeño and serrano peppers. These peppers are milder in heat and offer a bright, herbaceous flavor.

Color Matters. The use of green chilies transforms the salsa’s color into a vibrant green. It is fun, it’s different.

A Different Kind of Heat. Each type of chili brings its own character of heat and spiciness. The fresh chiles give this salsa macha a brighter flavor than the original red.

Serving Suggestions

Frequently Asked Questions





A close up of a bowl of greens, peanuts, and pumpkin seeds.

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 1 voto
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Basics, Homemade salsa
Cuisine Mexican
Servings 4 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 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

Serving: 0.25cupCalories: 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

information

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

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