Go Back
–+ servings
Salsa macha in a terracotta bowl with a spoon on a wooden board.
Print Recipe
5 from 3 votes

Salsa Macha Recipe (Mexican Chili Crisp)

This Mexican salsa macha recipe is a delicious, spicy, crispy and savory condiment that can be spooned over fried eggs, tacos, avocado toast, grilled meats and vegetables. If you’re a fan of spicy food and condiments, this recipe is a must-try!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: condiment
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 30 Servings
Author: Luay Ghafari
Cost: $5

Equipment

  • Food Processor

Ingredients

  • 1 ½ ounces Dried Chiles - Mixture of Ancho chiles, guajillo chiles, pasilla chiles, chile de arbol and/or chipotle chiles
  • 1 cup Neutral oil - Avocado oil or vegetable oil
  • ¼ cup Untoasted raw peanuts
  • 1 tbsp Untoasted raw sesame seeds
  • 2-4 Garlic cloves
  • 2 tbsp Red wine vinegar
  • 2 tsp Sugar
  • 1 tsp Dried oregano - Use Mexican oregano if you have it
  • 1 tsp Kosher or sea salt
  • ½ tsp Black pepper

Instructions

  • Cut and deseed the chiles. Using sharp scissors or a knife, cut the chile peppers into small pieces about ½ an inch in size. Remove and discard the seeds. You should end up with ½-¾ cup of torn chiles.
  • Prepare the pan. To a frying pan or medium saucepan, add the oil, peanuts, sesame seeds and garlic.
  • Fry the garlic and nuts. Turn the heat on medium and let the oil begin to sizzle. Carefully stir the oil to make sure the ingredients get toasted evenly, for about 2-4 minutes, or until you see that the sesame seeds have browned.
  • Add the chiles. Carefully add the torn chile pieces to the hot oil and continue to toast on medium heat for another 1-2 minutes, stirring occasionally. Don’t let the oil get too hot. Reduce the heat as needed.
  • Cool. Turn the heat off and let the mixture cool for about 20 minutes or longer.
  • Add to a food processor. Carefully transfer the content of the pan to a food processor. Add the vinegar, sugar, oregano, salt and pepper.
  • Pulse. Pulse the food processor until you have a coarse mixture. Don’t over-process, salsa macha should be slightly chunky.
  • Adjust seasoning and serve. Serve the salsa right away or store it in an airtight container in the fridge. Use within 4 weeks.

Notes

Refer to the post above for step-by-step recipe photos.
Ingredient notes:
  • Chiles: I like to use a combination of dry chiles (guajillo chiles, pasilla chiles, chile ancho, Chile de arbol and even dried chipotle peppers). Dry chiles are key! You can find dry Mexican chiles at all Latin grocery stores and international markets. You may even find them in the international aisle of your local grocery store. 
  • Nuts and Seeds: This recipe uses a combination of peanuts and sesame seeds. Use unroasted/untoasted nuts and seeds. If you use toasted nuts and seeds, they may get too toasted when heated in the oil and could turn the salsa bitter.
  • Oil: A light neutral oil works best. I use avocado oil or even a light (blended) olive oil. Don’t use anything too expensive. Canola oil or vegetable oil also work.
  • Vinegar: I use red wine vinegar to help balance out the flavor but also aid with preservation. You can use apple cider vinegar, white vinegar or white wine vinegar.
  • Sugar: I use a little white sugar to help add sweetness to this fiery sauce. Brown sugar works too!
 
Try some of my other Mexican salsas: chipotle hot sauce, creamy chipotle sauce, salsa verde and salsa roja (red salsa).

Nutrition

Calories: 81kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 118mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg