Salsa Macha: The Fiery Mexican Condiment That Packs a Punch

Posted On April 10, 2023

Get your taste buds ready for a fiery adventure like no other! Salsa macha, the spicy and nutty chili oil that takes any dish to the next level. The New York Times even dubbed it the most valuable condiment of 2020!

But where did this beloved sauce originate, and what makes it so special? In this post, we’ll explore the history of salsa macha and how you can make your very own batch.

Put on your apron and get ready to embark on a culinary journey that will leave you craving more. With my tried-and-true recipe and insider tips, you’ll be whipping up a batch of the perfect salsa macha in no time. This sauce is sure to become a household favorite that you’ll want to put on everything!

Origins of Salsa Macha

The world of culinary traditions is full of debates and controversies, and salsa macha is no exception. Imagine my surprise when I posted my recipe video on Instagram and found myself facing a series of comments from someone who claimed that this fiery condiment was not actually Mexican, but rather an appropriation of Asian culture. But let me tell you, while there may be some similarities between salsa macha and certain chili oils from Asia, the fact remains that this sauce is deeply rooted in Mexican culinary tradition.

Let’s take a journey to the state of Veracruz, Mexico, where this sauce originated. Initially, salsa macha was a simple condiment made from dried chilies and oil. As time passed, the recipe evolved to include a wide variety of ingredients, such as garlic, onions, and nuts, and seeds. The beauty of this sauce is in its versatility, where some recipes call for milder chilies like guajillo, some call for smoky chipotles, while others rely on fiery árbol chilies to pack a punch.

How to Use Salsa Macha

The beauty of this sauce is its versatility and its ability to be used on practically anything. Whether it’s eggs, simple street tacos, or elaborate stews, this sauce can be used to add a spicy and nutty flavor to any dish you can imagine. Due to the similarities to Asian chili oils, I have even used it to make Chinese/Korean spicy cucumber salad. The possibilities are endless, so go ahead and get creative with it!

How to Make Salsa Macha

Get ready to elevate your culinary game with this unbeatable salsa macha recipe! I’ve tested and tweaked it until it was just right, so you can trust that your taste buds are in for a treat. And the best part? You don’t need to stress about having every ingredient on hand – this recipe is adaptable and flexible to suit your preferences. So why wait? Let’s fire up the stove and get cooking, because your next meal is about to get a whole lot tastier!

Ingredients:

• 25-30 árbol chilies (See tips)
• 2 morita chilies
• 2 guajillo chilies
• 8 garlic cloves
• 2 tortillas
• 2 tbsp raw pumpkin seeds
• 2 tbsp raw sesame seeds
• 3 tbsp raw peanuts
• 1 cup oil (neutral preferred)
• Salt to taste

Instructions:

1. Remove the stems and seeds from the guajillos and morita chilies. You can keep seeds on the árbol chilies if you prefer. Chop or cut them into smaller pieces and set aside.
2. Heat the oil in a large skillet or saucepan over medium heat. When the oil is hot, add the garlic. Stir often and cook for 3 to 5 minutes or until golden brown.
3. Transfer the garlic and oil to a bowl and set aside.
4. To the same skillet, add the guajillos and morita chilies. Saute and stir often for 2 minutes until the chilies change color or you can smell them. Be careful not to overcook the chilies as it will make for a bitter salsa.
5. Remove the chilies and transfer them to the bowl with the garlic and set aside.
6. Repeat step 4 for the árbol chilies and set aside.
7. Fry the tortillas one by one in the same skillet for 2-3 minutes or until golden brown. Remove the tortillas from the oil and set aside.
8. Add the pumpkin seeds and toast until fragrant for 2-3 minutes. Remove and set aside.
9. Add the peanuts and toast until golden brown for 2-3 minutes. Remove and set aside.
10. Turn off the heat and add the sesame seeds. Toast until fragrant.
11. Let the mixture cool to room temperature.
12. Transfer the mixture to a blender or food processor and blend until your desired consistency is achieved.
13. Season the salsa with salt to taste.

Tips for Making Salsa Macha:

• Spice level: The heat in this salsa will come from the árbol chilies. Adjust the number of árbol chilies based on your heat preference.
• Don’t burn the chilies: Overcooking/burning the chilies can result in a bitter-tasting salsa, so be sure to sauté them only until they change color or become fragrant.
• Removing the seeds: To avoid bitterness, make sure to remove any seeds that were left behind in the oil while cooking the chilies. Burnt seeds in the sauce will also lead to a bitter-tasting salsa.
• Use good-quality oil: The oil you use will also play a role in the flavor of your salsa macha. I prefer using a neutral-flavored oil such as avocado or vegetable oil. If you use an oil like olive oil, the flavor will be impacted by the flavor or the oil itself.
• Toast/Fry the nuts and seeds: Toasting/frying the pumpkin seeds, peanuts, and sesame seeds before blending will enhance their flavor and add a nice nuttiness to your salsa macha.