If you or someone at home loves a true fiery condiment, you have found your match. This is a very hot sauce. Hence the name “Salsa Macha”. I have tried 2 different versions of the same name, one in the State of Veracruz, where it is made using dried chipotle peppers and occasionally with the addition of peanuts. But this sauce is more common in the State of Michoacán where they use árbol peppers. One of my sisters likes spicy sauces and she adds sesame seeds to this sauce.
Spicy Sauce with Árbol Pepper and Oil, and Fresh Serrano Sauce
If you follow the process you will see that this salsa is very similar to the Szechuan Hot Pepper Oil. I like to use just a few drops of meats or over scrambled eggs.
It lasts for weeks in your refrigerator.
How to make Salsa Macha
Instructions:
- With the help of your kitchen scissors cut off the stems and remove the seeds from the peppers. (Please check the ingredients list below)
- Heat the oil over a medium heat in a large skillet.
- Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the number of peppers toast the peppers in batches.
- Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
- Process for a few seconds just to crush the peppers and place in a glass jar. Add some of the leftover oil to cover the mixture and it is ready to eat. It tastes better the next day and the good part is that you can make as much as you want since it lasts a long time in the fridge.
Green Salsa Macha - Spicy Sauce
When in a hurry and in need of a hot salsa great for grilled meats or just too spicy up your dish this is a quick fix.
Instructions:
- Place all ingredients in your blender, process until smooth and you are done. Add 1 or 2 tablespoons of water in case it needs more.
Yes, Just one step. And you have a fresh spicy salsa that will last a couple of days in an airtight container in your fridge.
Salsa Macha
Ingredients
- 1 ounce árbol peppers
- ⅓ cup of vegetable oil
- 1 large clove of garlic or 2 small ones
- Sea salt to taste
Instructions
- With the help of your kitchen scissors cut off the stems and remove the seeds from the peppers.
- Heat the oil at a medium heat in a large skillet.
- Place the Arbol Peppers and lightly toast them with quick movements to avoid burning them. Tilt the skillet to separate the peppers from the oil. If you decide to double the amount of peppers toast the peppers in batches.
- Place the peppers over paper towels or a strainer until they are completely cool. Place in your blender or food processor with the garlic and some salt to taste.
- Process for a few seconds just to crush the peppers and place in a glass jar. Add some of the leftover oil to cover the mixture and it is ready to eat. It taste better the next day and the good part is that you can make as much as you want since it last a long time in the fridge.
¡Buen provecho!
Mely,
More recipes:
Roasted Red Jalapeño Salsa Recipe
Beef Tongue in Salsa Verde
Gloria
Hi Mely. Now you are talking my kind of language. I love chili, the hotter the better. Que delicioso!! Thanks Mely and you always have everything look so nice. Have a great weekend.
Swathi
This salsa Macha looks awesome. I love spicy condiments. going to try soon.
Lyndsey
What a beautiful color. I like it spicy, but my husband can't take the heat. This might just do the trick, I can add a couple of drops to mine!
Al Dente Gourmet
Uy, pero picantita esta salsita 🙂 Y si indudablemente habra que probarla! Yo nunca he hecho una salsa de mexico caserita, asi que tu receta me da las ganas para aventurarme y hacerla.
Besotes, Mely
Aldy.
Belinda @zomppa
That's some heat I'd love to pack. Fantastic! It just looks fantastically hot in that pan.
kirby
Salsa macha? So that's what it's called, I never knew it had a name.
I'm going to make green salsa macha tonight, and add lots of asian spices. My son has been complaining that my wing sauce isn't hot enough. This should hold him for a while.
encintura
Mely, eso tiene que ser ¡la bomba! Literalmente. Jajaja. Pero, como tú dices, una gotita aquí y allá sobre determinados platos, los hace mucho más sabrosos. Desde luego, con tus fotos dan ganas de ponerse a hacerla ¡ya! Muchas gracias por las recetas y la técnica.
Besos,
Nikk
Prieta
Mely, que casualidad! La semana pasada una de mis primas preparo esta salsa y la compartió con migo; la salsa macha roja. Yo no sabia que se llamaba así. Mi prima es de Jalisco y la preparo igual que tú; me gusto mucho. Tu salsa verde se ve fresquecita y deliciosa, la voy a probar muy pronto.
Besos.
Helga!
O,such deliciousness!Spicey is my middle name,I'll be trying BOTH of these!Thank you!
NORA
Mely siiiii! que rico y hay que ser muy MACHA para ponerle a nuestra comida jajaja El chile de árbol es muy picante... yo hago una salsa así pero le pongo parte de chile guajillo,igual procedimiento.
Besos
La Dama
Oh yeah, thats what I'm talking about. "salsa Macha." mmm con huevos con chorizo.
Gabriela, clavo y canela
Estas salsitas infantables, Mely! que ricas! hay tantas salsitas en México que cada una tiene un sabor especial
besitos
Ziho
Hola Mely
Esta salsa en realidad es deliciosa, me encanta!!! me la han dado cuando compro tacos de arrachera... mmmm
Gracias!
Karen
Hot, hot, hot! I can almost smell those red chiles from here! Both of these sound really good, Mely!
Swathi
Mely ,
You can substitute caraway seeds with cumin seeds, it wont affect that much of the flavor.
Candace
The colors are just beautiful, Mely! I'm not sure if I could take very much of the heat..except in drops...but this would be absolutely perfect for my stepdad. He amazes me with his tolerance for heat. I could use this process with a less spicy pepper, couldn't I? Thanks for sharing your beautiful recipes! Have a wonderful week!
Nammi
my goodness, that is sure to pack a punch!! But I think adding chillies always gives the food a little kick and makes you enjoy the food
Art by Ruth Sagrario Macotela
La primera(roja) se me antojo barbaro, lastima que no puedo comer cosas muy picantes, me provocan ataques de hipo y se me cierra el exofago, simplemente no naci con el paladar a prueba del picante, como debe de ser, asi que a veces me conformo con comer los remedos de salsa que a veces preparo. Pero esta genial para prepararsela a mi esposo, le encata lo picante.
Saludos Mely 🙂
Pily Guzman
ufff, uffff, esto sí que pica... hasta acá huele!!!mmm... qué rico, me encantan estas salsas, en Zamora las venden con papas cocidas, limón y sal...
Saludos Mely
Foodness Gracious
This sounds amazing! Your blog looks very nice and I look forward to checking it out further!
Thanks,
Sam @ My Carolina Kitchen
The color in both of these sauces is simply gorgeous. I love hot and spicy foods, but I've had to cut back lately, yet I still crave them.
Great photos.
Sam
Jay
wow...looks amazing..
first time here...lovely space with interesting recipe collection you have...great clicks..
Am your happy follower now..:)
do stop by mine sometime..
Mary
What glorious salsas. I also appreciated the walk through the various peppers. I hope you have a great day. I always enjoy the time I spend here. I'll have to make you my Mexican point-man. Blessings...Mary
Yolanda
Could I make the green salsa with jalapenos?
Mexico in my kitchen
Of Course! You can Yolanda.
Glad to see you stopping by.
Saludos!
[email protected] in Iowa
Que rico Mely! I only know a few salsitas and this looks absolutely delicious!!
Christy
Oh my...these looks SPICY alright!!! I trust you that they are indeed very spicy!!!:D
Karen from Globetrotter Diaries
I love the chile de arbol salsa and can make that right this instance-- love when i have all the ingredients 🙂
Marelie
Hi Mely,
Thanks a lot for sharing these two.I would like to learn how to make salsa..and this is so great!
Mehjabeen Arif
Love the colors..
New to ur space and Happy to follow u !
Do visit me as time permits !
Amanda- Eating in Winnipeg
It's my day for a blog hop, I'd love it if you came over and shared one of your great recipes at savory sunday!! Have a great day 🙂
Rebecca from Chow and Chatter
oh my hubby would adore this
Ana
Good night!
This sauce is delicious.
Kiss and good week.
NORMA RUIZ
Que cosa Mely, estas salsitas te hacen agua la boca pero deben picar tremendo, jajaja el problema estará después, saludos.
OysterCulture
Oh, wow, I am always on the hunt for good salsa recipes and you've shared another one. It sounds like the flavors really pop here, cannot wait to verify that for myself.
arturosc
Aquí en Hong Kong tienen una salsa similar a la salsa macha roja. Igual usan los chiles de árbol y unas cuantas gotas son suficientes. Aquí se utiliza mucho para agregarle a los fideos chinos.
Saludos!
Mexico in my kitchen
Hola Arturo,
SI esa salsa es comun en los restaurantes de comida China. siempre la pido. Solo que la que venden en los supermercados Asiaticos sabe diferente a la de los restaurantes. Un dia pregunte porque sabia diferente en un resturante y me dijeron que es muy comun que cada cocinero prepare su propia version.
Que bueno que tienes esa opcion para aderezar tus comidad en Hong Kong.
Un abrazo,
Mely
Anonymous
Thank you Mely! I made the Arbol version and it is great!
mmartinez
Hello,
Nice! You can also try it with morita pepper, delicious!
Saludos!
Blanca
Hi. I visited my parents in Veracruz and they make salsa macha with Chile comapeño. I made a batch to bring back with me and I am out... Only a couple weeks later. I made it super spicy but I use it on everything... Even in sandwiches like a spicy mayo. I can't get Chile Comapa here in the US as it only goes in the town of condos in Veracruz. I will be trying this recipe with the Chile de árbol... Thank you!!!
mmartinez
Hello Blanca,
I have a friend that sells chile compapeño, he brings it from Veracruz. Please send me an email to pass you the details. And, I understand about adding the salsa to everything, so far, this is my favorite salsa in the WWW!
Blanca
Are your friends in the North East? Joao and Renee Noroña? If so, I could not find info on them selling online. 🙂
mmartinez
Hello Blanca,
I just sent you and Joao, an email.
Joyce
Thank you for the easy and great recipe! I had a Mexican friend who made this delicious spicy chili oil for me, and I missed it (and her) so much! I made this with half the peppers that the recipe called for, and therefore halved all of the ingredients in your list. However, I found that it left me with not enough oil to cover my ground chilis. If using half the peppers, I would still recommend using 1/3 cup of vegetable oil.
John Albert Rivera
Hi nice recipe! I discovered salsa macha about a year ago and have been making it regularly ever since. There is always a quart jar of it in our 'fridge! Never lasts long, though...we put it on everything. Last night I had roast turkey tacos with salsa macha! Great blog you have, thanks for sharing.