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.
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!
- 1 ounce árbol peppers
- ⅓ cup of vegetable oil
- 1 clove garlic
- Salt to taste
- 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.