This salsa macha with peanuts is a rich and flavorful Mexican chili oil made with dried chilies, oil, nuts, and seasonings. Most versions of salsa macha are very spicy. However, this one is mild thanks to the use of ancho and guajillo chilies.
Salsa macha can be drizzled over tacos, grilled meats, eggs, quesadillas, roasted vegetables, and so much more. It keeps well in the refrigerator and is a great way to add bold flavor to everyday meals.
Why You’ll Love This Recipe
- Mild heat level that most people can enjoy
- Rich, nutty flavor from roasted peanuts
- Easy to make with simple ingredients
- Perfect for drizzling over food
- Stores well in the refrigerator
Ingredients For Salsa Macha
- Ancho chilies
- Guajillo chilies
- Garlic cloves
- Roasted unsalted peanuts
- Olive oil
- Salt
- Mexican oregano
- Vinegar
- Brown sugar
- Sesame seeds
How to Make It
Heat the Oil
Heat a skillet over medium heat and add half of the olive oil.
Cook the Peanuts and Garlic
Add the peanuts and cook for about 1 minute. Add the garlic cloves and continue cooking for about 3 minutes, stirring frequently.
Toast the Chilies
Add the ancho and guajillo chilies. Cook them for about 5 to 10 seconds per side. Be careful not to burn them or the salsa can become bitter.
Cool the Ingredients
Transfer the chilies, peanuts, and garlic to a bowl and allow them to cool completely.
Blend
Transfer the cooled ingredients to a blender along with the remaining 1/2 cup of olive oil, salt, and oregano. Blend until smooth.
Finish the Salsa
Pour the salsa into a bowl and stir in the vinegar, brown sugar, and sesame seeds.
Serve immediately or refrigerate until ready to use.
Frequently Asked Questions
Is salsa macha spicy?
This version is mild. Ancho and guajillo chilies provide lots of flavor but relatively little heat compared to chilies such as árbol or morita peppers.
How long does salsa macha last?
Store salsa macha in an airtight container in the refrigerator for up to 2 weeks.
What can I serve salsa macha with?
Salsa macha is delicious on tacos, burritos, quesadillas, eggs, grilled chicken, steak, roasted vegetables, and even avocado toast.
Can I make it spicier?
Yes. Add a few dried árbol chilies when blending if you’d like more heat. If you’d like some smoky flavor you can add morita chilies.
Tips for the Best Salsa Macha
- Don’t burn the chilies or garlic.
- Allow the ingredients to cool before blending.
- Use good-quality olive oil for the best flavor.
- Taste and adjust the salt before serving.
- For extra texture, pulse the blender a few times instead of blending completely smooth.
- Let the salsa sit for at least 30 minutes before serving so the flavors can meld together.
You May Also Enjoy
Salsa Macha with Peanuts
This salsa macha recipe is made with oil, dried chilies and peanuts.
Ingredients
- 2 ancho chilies
- 6 guajillo chilies
- 4 cloves garlic peeled
- 1/2 cup roasted peanuts unsalted
- 1 cup olive oil
- 1/2 tsp salt
- 1 tsp Mexican oregano
- 1 tsp vinegar
- 1 tsp brown sugar
- 1 tsp sesame seeds
Instructions
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Heat up a skillet over medium heat. Add 1/2 cup of oil.
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Once hot, add the peanuts, cook for 1 min then add the garlic. Continue to cook for about 3 min while stirring frequently.
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Next add the dried chilies and cook for about 5 to 10 seconds on each side.
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Transfer the chilies, peanuts, and garlic cloves to a bowl to cool.
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Once cool, transfer them to a blender along with the remaining half cup of oil, salt and oregano. Blend until smooth. Pour the sauce into a bowl and stir in the vinegar, brown sugar and sesame seeds. Serve and enjoy!