SalsasEasy

Salsa Macha

Name: Salsa Macha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 cloves Garlic; 30 g Sesame seeds; 250 ml Olive oil; 100 g Skinned peanuts; 10 Dried chile de arbol; 8 Dried morita chile; 1 tbsp Grated piloncillo; 1 tsp Salt; 2 tbsp Apple cider vinegar

25 min (10 prep + 15 cook) Easy 10 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: May 12, 2026

Crunchy Veracruz-style salsa of dried chiles fried in oil with peanuts and garlic.

About this recipe

Hailing from Veracruz, salsa macha is a rich, oil-based condiment made with fried dried chiles, garlic, peanuts and olive oil. Its unique crunchy texture and deeply savoury flavour make it brilliant spread on bread, spooned over tacos or tossed through pasta.

History & Origin

Salsa macha originates from the highlands of Veracruz, where the indigenous Totonac and Nahua communities developed the technique of frying dried chiles in oil to preserve them for long periods. The peanut, a key ingredient, was domesticated in Mesoamerica and adds a unique crunchy texture. Its name 'macha' comes from Nahuatl and refers to its bold and fiery character. It has become an international gastronomic phenomenon, used as a condiment for pasta, toasted bread and tacos. Traditionally it is stored in glass jars covered in oil, which allows it to last for weeks without refrigeration.

Estimated cost

$3.79

Total cost

$0.38

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

Calories

0.5g

Protein

Carbohydrates

Fat

1.5g

Fiber

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Limpia the chiles morita y de arbol retirando the tallos. Sacude the semillas si deseas less picor; conservalas for a salsa mas intensa.
💡 Usa guantes al manipular the chiles si tienes piel sensible. Evita tocarte the ojos.
2
Heat the olive oil in a wide skillet over medium heat (about 150°C). The oil should not smoke. Fry the whole peeled garlic cloves for 2 minutes until golden. Remove them with a slotted spoon and set aside.
3
In the same oil, fry the morita and de árbol chiles in batches for 1-2 minutes, turning constantly with tongs. They should darken slightly and become crispy, but not burn. Remove and set aside.
💡 The chiles burn quickly. Keep them moving and remove them as soon as they change colour.
4
In the same oil, toast the peanuts for 3-4 minutes over medium heat, stirring constantly, until golden. Remove them. Then toast the sesame seeds for 1-2 minutes until golden.
5
Leave the oil to cool for 10 minutes. It is important that it is not hot when blending.
6
Place the fried chiles, garlic, peanuts, sesame seeds, apple cider vinegar, grated piloncillo (raw cane sugar) and salt in the blender or food processor. Pulse several times to get a coarse, rustic texture, not a smooth paste.
7
Vierte la mezcla triturada de regreso al oil warm y mezcla well with a cuchara.
8
Transfiere la salsa a un frasco de vidrio esterilizado. Deja enfriar completamente before de cover. Se conserva en refrigeracion hasta for 2 meses.
💡 La salsa macha should quedar cubierta de oil en el frasco. Si es necesario, agrega mas olive oil for cover.