Salsa Macha

Name: Salsa Macha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican (Veracruz)
Ingredients: Dried chiles de árbol — 30 g (1 oz); Dried guajillo chiles — 20 g (0.75 oz); Garlic cloves, sliced — 4; Peanuts or almonds, roughly chopped — 50 g (1/3 cup); Sesame seeds — 20 g (2 tbsp); Neutral oil — 200 ml (3/4 cup + 2 tbsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

10 min

Cook

Ingredients

Dried chiles de árbol — 30 g (1 oz)
Dried guajillo chiles — 20 g (0.75 oz)
Garlic cloves, sliced — 4
Peanuts or almonds, roughly chopped — 50 g (1/3 cup)
Sesame seeds — 20 g (2 tbsp)
Neutral oil — 200 ml (3/4 cup + 2 tbsp)
Salt — 5 g (1 tsp)

Method

Heat oil in a skillet over medium-low heat; fry sliced garlic until golden and crisp, about 2-3 minutes, then remove
with a slotted spoon and set aside.
Fry dried chiles briefly in the same oil, about 30-60 seconds until fragrant and slightly darkened (careful not to burn);
remove and set aside.
Fry nuts and sesame seeds in the same oil until golden, about 2 minutes; remove and set aside.
Once cooled slightly, roughly chop or pulse the fried chiles, garlic and nuts together to a coarse, textured mixture
(not a smooth paste).
Combine the chopped mixture back with the flavoured oil; season with salt and let cool completely before bottling.

Cultural Background: A crunchy, nutty chile oil sauce from Veracruz, salsa macha combines fried dried chiles, garlic and nuts or seeds preserved in oil, offering a textured, long-lasting condiment that has surged in popularity as a modern Mexican pantry staple.

Tips: • Fry each element separately and briefly — chiles and garlic burn very quickly and turn bitter. • The sauce should retain a distinct crunchy texture, not be blended into a smooth paste.

Variations: • Adjust the ratio of chile de árbol to guajillo for more or less heat and colour. • Add dried shrimp for a coastal Veracruz-style variation.

Storage: Store at room temperature in a sealed jar up to 1 month, or refrigerate for longer shelf life up to 3 months.

Reheating: Not applicable; used at room temperature as a condiment. Nutrition (per serving) Approx. 100 kcal, 1.5 g protein, 10 g fat, 2 g carbohydrate per 15 g serving.

FAQs: What is salsa macha traditionally used for? A crunchy table condiment drizzled over tacos, eggs, soups and grilled meats. How long does salsa macha keep? Due to its high oil content, it keeps well for weeks at room temperature or months refrigerated.