Salsa Macha: Mexican Chili Sauce with Nuts

Salsa macha is something like the Mexican answer to chili crisp. Instead of a smooth sauce you get a thick oil with coarse bits that tastes of roasting. Here you learn what is in it, how I make it, what it goes with and how it differs from chili crisp.

Contents

• Origin
• Ingredients
• My experience
• How I make it
• Uses
• More Mexican salsas
• FAQ

Origin

Salsa macha comes from the Mexican state of Veracruz. It tastes different depending on the region: in Oaxaca roasted grasshoppers are sometimes added, in Colima the small, very hot chile de árbol is used according to common accounts. Mexico has many sauces made from dried or smoked chilies, and salsa macha is one of the best known.

Ingredients

The base (amounts to start with):

• 100 g dried chilies, for example arbol, pequin, chipotle or guajillo
• 2 cloves of garlic
• 1 cup of oil (peanut or olive oil)
• 50 g sesame
• 50 g unsalted peanuts
• 1 tsp apple cider vinegar
• Salt

My experience

I make salsa macha at home myself and have already tried many different ones. I find the mix of chilies, nuts and oil great. For my recipe I often used video recipes as a template and then played with the chilies I had: guajillo, arbol and pasilla.

How I make it

1. Remove the stems and toast the chilies briefly in a dry pan until they smell good. Do not burn them, or it turns bitter.
2. Fry thin slices of garlic in the oil until golden.
3. Toast peanuts and sesame separately.
4. Put everything into the blender with vinegar and salt, add oil gradually until a coarse paste forms. Not a smooth mush.

The detailed recipe with questions is in the blog.

Uses

On tacos, eggs, noodles, grilled vegetables, avocado or straight from the spoon. Important: the solid bits should always be covered with oil; then it keeps longer in the fridge (well sealed about 2 to 3 weeks).

More Mexican salsas

Salsa macha is just one of many. Mexico has countless handmade, traditional salsas, many of them from dried or smoked chilies. These are the names I would like to introduce to you step by step, perhaps as a video too:

• Salsa borracha (with pulque or beer)
• Salsa macha (from oil and seeds)
• Salsa martajada (or from the molcajete)
• Salsa negra tatemada (from charred chilies)
• Salsa de chile de árbol (classic, as in the taquería)
• Salsa morita (sweetish, smoky and hot)
• Salsa pasilla (dark, with gentle heat)
• Salsa de cascabel (with a slight nutty note)
• Salsa tamulada (Yucatán style, usually with habanero)
• Salsa xnipec, pico de gallo, salsa levantamuertos and salsa rompecruda

FAQ

What is the difference between salsa macha and chili crisp?

Both are chili oil with crunch. Salsa macha comes from Mexico and uses dried chilies, nuts and sesame. Chili crisp comes from China and often uses garlic, onions and soy sauce.

Which chilies work?

Arbol, pequin and chipotle are classic. Guajillo and pasilla give depth and colour.

Does it work without a blender?

Yes, traditionally with a mortar. The texture then becomes even more rustic.

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