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Salsa Macha
Salsa Macha is a smoky, nutty Mexican chili oil made with fried dried chiles, peanuts, and seeds. This bold, chunky salsa adds heat and crunch to tacos, eggs, veggies, and more. A crispy tortilla thickens it, and it keeps for weeks in the fridge—perfect for everyday flavor boosts.
Ingredients
- 1½ cup olive or avocado oil
- 3-4 cloves garlic, peeled
- 10-16 dried chile de árbol, stems removed
- 1 dried chile pasilla, stems removed
- 1 dried chile guajillo, stems removed
- 1 tortilla
- 3 tbsp unsalted peanuts
- 1 tbsp sesame seeds
- Salt, to taste
Instructions
- Cut the dried chiles into smaller pieces, discarding the seeds if you prefer a milder salsa, and set them aside.
- In a medium saucepan, heat the oil over medium heat and add the garlic cloves. Fry for a few minutes until golden brown, then remove the garlic and set aside.
- Next, add the dried chiles to the hot oil and fry for about 1–2 minutes, stirring constantly to prevent burning. The chiles should darken but not turn black or else they will become bitter. Remove the chiles from the oil and set aside.
- In the same oil, fry the tortilla for about 3–4 minutes, or until it is golden and crispy, then set the tortilla aside as well.
- Lastly, add the peanuts and sesame seeds to the oil and fry for 1–2 minutes until golden and fragrant. Remove from heat and let the oil cool for about 30 minutes.
- In a blender or food processor, combine the fried chiles, garlic, peanuts, sesame seeds, tortilla and oil from the saucepan, along with a big pinch of salt, and pulse until you achieve a chunky consistency.
- Pour the salsa macha into a bowl and adjust seasoning to taste.
- Let the salsa cool completely, then transfer it to a jar or airtight container and store in the fridge for up to 2–3 weeks. Enjoy!
Notes
- For a spicier salsa, leave the seeds in the dried chiles.
- Letting the oil cool before blending helps preserve texture and prevents splattering.
- Use within 2–3 weeks and always use a clean spoon to help it last longer.
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