Equipment

• Skillet or medium saucepan
• Blender or food processor
• Mason jar or airtight container for storage
• Tongs or slotted spoon for frying

Ingredients

• 1½ cups olive oil or avocado oil (neutral oil works too)
• 3–4 garlic cloves, peeled
• 10–16 dried chile de árbol, stems removed (adjust amount to taste)
• 1 dried chile pasilla, stem removed
• 1 dried chile guajillo, stem removed
• 1 tortilla (corn or flour), for thickening and crunch
• 3 tbsp unsalted peanuts
• 1 tbsp sesame seeds
• Salt, to taste

Instructions

1. Prepare the chiles. Tear or cut the dried chiles into smaller pieces. If you prefer a milder salsa, shake out and discard the seeds; leaving them in will increase heat. Keep the different types of chiles together so they are ready when the oil is hot.
2. Heat the oil and brown the garlic. In a medium skillet or saucepan, warm the oil over medium heat. Add the whole garlic cloves and fry until they turn golden and fragrant, about 2–3 minutes. Watch closely so the garlic does not burn. Remove the garlic with a slotted spoon and set aside.
3. Fry the chiles briefly. With the oil still at medium heat, add the dried chiles and stir constantly for 1–2 minutes. The chiles should darken and become fragrant but not burn; burnt chiles taste bitter. Remove them from the oil and set aside.
4. Fry the tortilla. Add the tortilla to the same oil and fry until golden and crisp, about 3–4 minutes. Remove and drain on paper towel. The fried tortilla helps thicken the salsa and adds body.
5. Toast the peanuts and sesame seeds in oil. Add the peanuts and sesame seeds to the hot oil and fry for 1–2 minutes until they are golden and fragrant. Remove from heat and allow the entire oil mixture to cool for about 30 minutes. Cooling helps preserve texture and prevents hot oil from splattering when blending.
6. Blend to a chunky texture. In a blender or food processor, combine the fried chiles, fried garlic, peanuts, sesame seeds, fried tortilla and the cooled oil. Add a generous pinch of salt. Pulse several times until you reach a chunky, spoonable consistency — leave some pieces for crunch rather than fully puréeing into a smooth oil.
7. Adjust seasoning and finish. Taste and adjust salt and chile quantity if needed. If the mixture is too thick, blend in a little more neutral oil. If it’s too thin, pulse in a small piece of tortilla or a few more peanuts to thicken.
8. Store and serve. Transfer the salsa macha to a clean jar or airtight container. Let it cool completely before sealing. Store in the refrigerator for up to 2–3 weeks. Use a clean spoon each time to extend shelf life.

Notes & Tips

• For more heat, leave the seeds in the dried chiles; remove them to reduce spiciness.
• Use a neutral oil with a high smoke point if you plan to fry at slightly higher temperatures; olive oil adds flavor but can impart a stronger taste.
• Let the oil cool before blending to avoid hot splatters and to keep some crunch in the nuts and seeds.
• Always use a clean spoon when serving to prevent early spoilage. The salsa will keep for 2–3 weeks refrigerated; check for off smells or flavors before use.
• Substitutions: almonds or sunflower seeds can replace peanuts for a different nut profile; pumpkin seeds (pepitas) also work well.

Serving Suggestions

Salsa macha is incredibly versatile. Spoon it over tacos, scrambled or fried eggs, roasted vegetables, grilled chicken or fish, rice bowls, and sandwiches. A little goes a long way—use it as a finishing oil or mix a spoonful into mayonnaise or yogurt to create a spicy spread or dip.

Variations

Adjust the chile mix to change flavor: more pasilla for deeper, earthy notes; more árbol for bright heat. Swap peanuts for other toasted nuts or seeds to create nut-free versions with toasted sunflower seeds or extra sesame. For a smoky edge, briefly char the chiles over flame before frying, being careful not to burn them.

Enjoyed this recipe?

Leave a comment below to share how you used your salsa macha or any tweaks you tried. It’s a simple condiment that makes many meals more exciting.