Macha Salsa Recipe

The macha salsa recipe is a rich, smoky, and spicy salsa originating from Veracruz, Mexico. Known for its complex flavors and subtle nuttiness, it’s a salsa that adds an incredible depth to any dish. Unlike typical salsas, this authentic salsa macha recipe is oil-based, giving it a rich, silky texture. Whether you’re topping tacos, drizzling it over grilled meats, or simply dipping tortilla chips, this versatile salsa is sure to become a staple in your kitchen.

Recipe by SoukaynaCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Add a burst of flavor to your meals with this authentic macha salsa recipe. Smoky, spicy, and nutty, it’s perfect for tacos, grilled meats, or as a dip. Ready in minutes!

Ingredients

1 cup dried chili peppers (e.g., chile de árbol, guajillo, or a mix)
1/2 cup olive oil
4 cloves garlic, peeled
1/4 cup peanuts (or almonds)
1/4 cup sesame seeds
1/2 tsp salt
1 tbsp vinegar (apple cider or white)
1 tbsp brown sugar (optional for sweetness)

Directions

Prepare the Chilies: Remove stems from the dried chilies. If you prefer a milder salsa, remove the seeds.
Heat the Oil: In a skillet, heat the olive oil over medium heat. Add garlic cloves and sauté until golden brown, then remove and set aside.
Toast the Chilies: In the same oil, add the chilies and fry briefly until they start to darken, about 2-3 minutes. Be careful not to burn them.
Add Nuts & Seeds: Add peanuts and sesame seeds to the skillet and toast until fragrant, about 2 minutes.
Blend Everything: In a blender, combine the toasted ingredients, salt, vinegar, and brown sugar (if using). Blend until smooth or slightly chunky, depending on your preference.
Store: Pour into a clean jar and let cool. Refrigerate for up to 2 weeks.

Notes

The choice of chilies will determine the heat level. You can mix different varieties for a more complex flavor.
Adding nuts or seeds can be customized based on what you have on hand (e.g., pumpkin seeds, sunflower seeds).

Tips for a Bold Macha Salsa Recipe

Oil Selection: Olive oil works great, but you can use avocado oil for a different flavor.
Control the Heat: If you want a milder salsa, remove the seeds from the chilies before frying.
Add a Twist: A splash of lime juice before serving can elevate the flavors.

Recipe Variants

Salsa Macha with Almonds: Substitute peanuts with almonds for a milder, sweeter nutty flavor.
Spicy Chipotle Salsa Macha: Add a few chipotle peppers in adobo for a smoky, spicy twist.

FAQ

What type of chilies should I use for macha salsa?

You can use chile de árbol for spiciness or guajillo for a milder flavor. A mix of both works well for a balanced salsa.

How can I make my macha salsa less spicy?

Remove the seeds from the chilies or use milder peppers like guajillo or ancho.

How long does salsa macha last?

Stored in the refrigerator, salsa macha can last up to 2 weeks.

Can I use other types of nuts?

Yes, you can experiment with different nuts like almonds, walnuts, or even cashews for a unique flavor.

What dishes pair well with salsa macha?

It’s great on tacos, grilled meats, fried eggs, roasted vegetables, or simply as a dip for tortilla chips.

This macha salsa recipe is more than just a condiment; it’s a flavorful experience that brings out the best in your favorite dishes. With its perfect balance of spice, smokiness, and nuttiness, this authentic salsa macha recipe is a must-try for anyone who loves bold flavors. Easy to make and even easier to enjoy, it’s a recipe you’ll return to time and again.

If you are looking for another sauce that is as tasty as the macha salsa, check out the Taco Sauce Recipe!