Print Add to Collection

Salsa Macha

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.
Course Salsas
Cuisine Mexican
Author Mely Martínez - Mexico in my Kitchen


  • 1 ounce árbol peppers
  • 1/3 cup of vegetable oil
  • 1 large clove of garlic or 2 small ones
  • Sea salt to taste

Green Salsa Macha

    When in a hurry and in need of a hot salsa great for grilled meats or just to spicy up your dish this is a quick fix.

      More than a recipe this is just a procedure

      • Grab some 6 or 8 Serrano Peppers chopped.
      • 1/2 cup of chopped cilantro
      • 2 small garlic cloves
      • Salt to taste
      • 1/4 cup of water


      • 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.

      Green Salsa Macha

      • 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.