This recipe for salsa macha is a classic and authentic Mexican salsa recipe! The main ingredient for this salsa recipe is chile de Arbol peppers which gives this salsa a nice layer of heat. Here's how to make it!
If you or someone at home loves a true fiery condiment, you have found your match. This receta de salsa macha is a very hot sauce. Hence the name “Salsa Macha”!
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Different Versions Of This Salsa Macha Recipe
I have tried 2 different versions of the same sauce.
One is from the state of Veracruz where it is made using dried chipotle peppers and peanuts. They tend to refer to this sauce as "Salsa Macha con cacahuate", which references the addition of the peanuts in the salsa.
This recipe I am sharing with you today is more common in the state of Michoacán where they use árbol peppers. One of my sisters likes spicy sauces and she likes to make this salsa and add sesame seeds for an added layer of crunch and flavor!
Homemade Salsa Macha Recipe
To make this salsa recipe, all you really need are just 4 ingredients! Here is the list of what you will need...
- Chili de Arbol peppers
- Vegetable oil
- Garlic cloves
- Sea salt
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Mexican Salsa Macha: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Deseed The Chili Peppers
- Using a pair of kitchen scissors, cut off the stems of the chili de Arbol peppers. Then, either using one of your fingers or a spoon, scrape and remove the seeds from the inside of the peppers.
Roast The Peppers
- Heat some of the vegetable oil over medium heat in a large skillet.
- Add the Arbol peppers to the pan and lightly roast them. Make sure to constantly stir and move them to avoid burning them.
- Tilt the skillet to separate the peppers from the oil.
Make The Spicy Salsa Macha Sauce
- Place the peppers over paper towels or a strainer until they are completely cool.
- Add the peppers to your blender or food processor with the garlic and some salt to taste.
- Process and blend everything together for a few seconds just to crush the peppers and place them in a glass jar.
- Add some of the leftover vegetable oil to cover the mixture and it is ready to eat!
Tip: It tastes better the next day! Also, the best part is that you can make as much as you want since it lasts a long time in the fridge.
Tips For Making The Best Salsa Macha Recipe
- Use gloves. When you are handling the peppers during that first step, make sure to wear food-safe gloves to avoid getting the spice on your hands. Many people tend to forget and touch their eyes or mouth and let's just say- it doesn't always end well for them. Using gloves is much safer!
- Want to make more? You can easily double or triple the number of ingredients you use to make several jars of this salsa macha.
- Don't roast all of the peppers together. If you decide to double the number of peppers to make a large serving of salsa macha, make sure to roast the peppers in batches so that you get the most flavor out of them. You don't want to overcrowd the pan.
How To Store Salsa Macha To Stay Fresh
This spicy salsa macha should be stored in an airtight container, like a glass mason jar, to really maintain its freshness and its spicy flavor.
It will also last several weeks in your refrigerator!
What To Serve With Mexican Salsa Macha
When making this homemade salsa, you will probably notice that this salsa is very similar to the Szechuan Hot Pepper Oil that is used to marinate and cook many Asian dishes.
For that reason, I like to use just a few teaspoons of this spicy salsa when I make my Mexican style scrambled eggs for a kick of heat! I also like to add a spoonful when I serve a bowl of soup like my Mexican lentil soup or my caldo de pollo.
Another way I like to use salsa macha is in my meat marinades. Add a few teaspoons when you marinate and cook some roasted chicken or a roasted pork leg! Just to add a little kick of spiciness.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for salsa macha, take a look at some of these other authentic Mexican recipes:
- Roasted Red Jalapeño Salsa Recipe
- Salsa Verde Recipe
- Super Spicy Salsa With Puya And Arbol Peppers
- Fresh Salsa Roja
- Chile De Arbol Salsa Recipe
I hope you make this recipe for Mexican macha sauce! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Salsa Macha
Ingredients
- 1 ounce árbol peppers
- ⅓ cup of vegetable oil
- 1 clove garlic
- 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.
Linda Ray
Love this stuff. Often grind some almendras in it since they are grown here. Support your local farmer!
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.
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.
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.
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!
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!
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
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!
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.
NORMA RUIZ
Que cosa Mely, estas salsitas te hacen agua la boca pero deben picar tremendo, jajaja el problema estará después, saludos.
Ana
Good night!
This sauce is delicious.
Kiss and good week.
Rebecca from Chow and Chatter
oh my hubby would adore this
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 🙂