Chef-tested recipe
A smoky Veracruz chilli-oil condiment with garlic, peanuts, sesame, and morita chillies
Salsa macha comes from Veracruz and belongs to Mexico’s family of oil-based dried-chilli salsas. Chillies, garlic, peanuts, and sesame are fried separately so each ingredient reaches the right colour without burning, then they are pulsed into a coarse, spoonable mixture. The sauce is intensely savoury, smoky, nutty, and hot, and the settled solids should be stirred through the aromatic oil before serving.
Recipe at a glance
- Servings
- About 650 g, or 24 servings
- Prep Time
- 15 mins
- Cook Time
- 20 mins
- Resting Time
- 30 mins
- Total Time
- 1 hour 5 mins
- Cuisine
- Mexican; Veracruz
- Course
- Sauces, dips, and condiments
- Cooking Method
- Low-temperature frying, cooling, and coarse pulsing
- Difficulty
- Intermediate
- Best Served With
- Best served over eggs, tacos, grilled seafood, roast vegetables, beans, quesadillas, rice, noodles, avocado, or fresh cheese.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Heavy saucepanpaid link
- Slotted spoonpaid link
- Food processorpaid link
- Instant-read thermometerpaid link
- Heatproof bowlspaid link
- Airtight glass jarpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the salsa
- Neutral oil such as grapeseed or avocado oilpaid link: 500 ml
- Dried morita chillies, stemmedpaid link: 35 g
- Dried chile de árbol, stemmedpaid link: 25 g
- Dried ancho chilli, stemmed and tornpaid link: 20 g
- Garlic cloves, thinly sliced: 45 g
- Raw unsalted peanutspaid link: 120 g
- White sesame seedspaid link: 60 g
- Apple cider vinegar: 35 ml
- Light brown sugarpaid link: 10 g
- Fine sea saltpaid link: 12 g
Preparation Overview
Stem the dried chillies and shake out some seeds for moderate heat. Work in a well-ventilated kitchen. Measure every ingredient before heating the oil because dried chillies and garlic colour quickly.
Method
Heat the oil in a heavy saucepan over medium-low heat to about 150°C.
Add the peanuts and fry for 3 to 4 minutes until lightly golden, then remove with a slotted spoon.
Add the sesame seeds and fry for 45 to 60 seconds until fragrant, then remove.
Add the sliced garlic and fry gently for 1 to 2 minutes until pale gold, then remove immediately.
Take the saucepan off the heat and let the oil cool for 2 minutes.
Add the morita, chile de árbol, and ancho pieces to the warm oil.
Stir for 30 to 45 seconds until fragrant and slightly darker without blackening.
Remove the chillies and let all fried ingredients and the oil cool for 20 minutes.
Place the chillies, garlic, half the peanuts, vinegar, sugar, salt, and 250 ml cooled oil in a food processor.
Pulse to a coarse paste rather than a smooth sauce.
Stir in the sesame seeds, remaining peanuts, and enough remaining oil to make a loose spoonable condiment.
Transfer to a clean jar and rest for 30 minutes before tasting.
Adjust salt and vinegar, then stir thoroughly before serving.
Beginner Technique Notes
Burned dried chillies become permanently bitter, so fry them only in oil that has cooled slightly.
Remove garlic while pale gold because carryover heat continues browning it.
Cool the mixture before processing to avoid pressure and splattering.
The solids naturally settle; this is normal and not a sign that the sauce has split.
Tips and Variations
Use more morita for smoky fruitiness or more chile de árbol for sharper heat.
Pumpkin seeds may replace some peanuts in regional variations.
Keep the texture coarse enough to show pieces of nut and sesame.
Salsa macha is concentrated; begin with a small spoonful and add more to taste.
Serving Ideas
- Serve in a small jar or bowl with a spoon that reaches the settled chilli-and-nut solids at the bottom.
Storage
Refrigerate in a clean airtight jar for up to 1 month. Keep all solids beneath the oil, use a clean dry spoon, and discard if fermentation, mould, gas, or an unpleasant odour develops. Do not store at room temperature.
Nutritional Value
Allergen Notes
Contains peanuts and sesame. Commercial oils, dried chillies, and vinegar may have cross-contact with other allergens.
Frequently Asked Questions
Where does salsa macha come from?
It is strongly associated with Veracruz, although related versions are made elsewhere in Mexico.
Why are the ingredients fried separately?
Garlic, nuts, sesame, and chillies brown at different speeds, so separate frying prevents bitterness.
Should salsa macha be smooth?
No. A coarse texture with visible nut and chilli pieces is characteristic.
Is homemade garlic chilli oil safe at room temperature?
No. Refrigerate it promptly because garlic in oil can create a food-safety risk when stored improperly.
