If you love bold flavors and crave a little heat with a crunchy twist, this Salsa Macha (Spicy Mexican Chilli Oil) Recipe is going to become your new kitchen staple. With its smoky dried chiles, toasted nuts, and fragrant garlic swimming in golden oil, this vibrant sauce packs a delicious punch that can elevate anything from tacos to grilled veggies. It’s simple to prepare but deeply satisfying, offering layers of texture and flavor that keep you coming back for more.
Ingredients You’ll Need
The magic of this Salsa Macha comes down to straightforward, pantry-friendly ingredients that each bring something special to the table. From the rich smokiness of the dried chiles to the nuttiness of raw cashews and sesame seeds, these essentials create a complex yet harmonious blend of taste, texture, and color.
- 6 large ancho chiles: Mildly smoky and sweet, they add a deep red color and subtle earthiness to the salsa.
- 5 large cascabel chiles: Known for their nutty flavor and moderate heat, perfect for balancing the sauce.
- 2 chile de árbol (optional): These tiny but fiery chiles dial up the heat—use more or less depending on your spice tolerance.
- 1½ cup vegetable oil: The base for the sauce, it extracts flavors and gives that luscious, silky finish.
- 5 large garlic cloves (peeled): Roasting them in the oil brings mellow, caramelized sweetness and depth.
- ¾ cup raw cashews: Adds crunchy texture and a rich, buttery note; raw peanuts or almonds work too.
- 2 tablespoons raw sesame seeds: Toasted directly in the hot oil for an irresistible nutty crunch.
- 1 teaspoon dried oregano: Brings a herbal lift that brightens and balances the heat.
- ½ teaspoon fine sea salt: Essential for amplifying the bold flavors—you can adjust to taste.
How to Make Salsa Macha (Spicy Mexican Chilli Oil) Recipe
Step 1: Prep Your Chiles
Start by removing the stems and seeds from the dried ancho, cascabel, and optional chile de árbol chiles. Roughly chop them into smaller pieces. This not only helps release their smoky flavors but also makes them easier to blend later on.
Step 2: Toast Garlic and Cashews in Oil
In a medium saucepan over medium heat, add the vegetable oil, whole garlic cloves, and raw cashews. Let them cook gently until the cashews and garlic turn golden brown, which should take about 6 to 8 minutes. Stir occasionally and reduce the heat if they start browning too quickly. The aroma as they toast will be incredibly inviting.
Step 3: Infuse the Oil with Chiles
Next, add your chopped chiles to the pan with the garlic, cashews, and oil. Cook just long enough for the oil to take on a vibrant red hue, around 30 seconds, then promptly remove from heat. Use a slotted spoon to transfer the solids—chiles, garlic, and cashews—to a heatproof bowl, leaving the infused oil behind.
Step 4: Toast Sesame Seeds
Scatter the raw sesame seeds into the hot oil still in the pan. Set it aside to let the seeds toast gently in the residual heat, soaking in flavor and adding a lovely crunch.
Step 5: Blend It All Together
Let the chile, garlic, and cashew mixture cool slightly for about five minutes. Then transfer it to a food processor along with the dried oregano and sea salt. Pulse until coarsely ground for a chunky and crunchy texture or continue blending to create a smooth paste, depending on your preference. While the motor runs, slowly drizzle in the sesame seeds and oil mixture. This gradual addition helps blend the flavors evenly.
Step 6: Final Taste and Adjust
Give your salsa macha a taste and add a little more salt if needed. This step is key to balancing the heat and nuttiness perfectly.
Step 7: Rest and Store
Transfer your salsa to an airtight container and let it rest in the coldest part of your kitchen for about an hour to meld the flavors. Finally, refrigerate for up to seven days—the flavor deepens wonderfully with time!
How to Serve Salsa Macha (Spicy Mexican Chilli Oil) Recipe
Garnishes
Salsa macha is a showstopper topping. Spoon it over fresh guacamole, drizzle a little on scrambled eggs, or finish a bowl of ramen to add smoky heat and crunch. Even a simple garnish on roasted vegetables or grilled chicken transforms the dish into something extraordinary.
Side Dishes
This chili oil pairs beautifully with Mexican classics like tacos, quesadillas, or grilled corn. It’s also incredible alongside rice dishes or as a dipping oil for crusty bread, bringing a warm, spicy, and nutty dimension that’s simply addictive.
Creative Ways to Present
For a fun twist, serve Salsa Macha in small dipping bowls alongside fresh veggies or tortilla chips at a party. You can also swirl it into creamy hummus or yogurt to create a spicy dip that pops visually and flavor-wise. Its vibrant color and crunchy texture always steal the show.
Make Ahead and Storage
Storing Leftovers
Keep Salsa Macha in an airtight jar in the refrigerator where it will last about a week. The flavors develop and intensify, making leftovers even better than fresh.
Freezing
Because of the oil content, freezing this recipe isn’t ideal—it can separate or alter the texture. It’s best to make small batches or use leftovers within the week for peak flavor and consistency.
Reheating
If you want to warm it up slightly, gently heat it in a small pan over low heat, stirring to recombine the oil and solids. Be careful not to overheat, as the delicate crunchiness can diminish with too much heat.
FAQs
Can I use different nuts instead of cashews?
Absolutely! Raw peanuts or raw almonds are fantastic substitutes and will give your Salsa Macha its own unique flavor while maintaining the desired crunch.
Is it possible to make a milder version of this salsa macha?
Yes, simply reduce the number of chile de árbol or omit them altogether. The ancho and cascabel chiles offer smoky depth without extreme heat.
How long does Salsa Macha keep its flavor?
If stored properly in the fridge, it should maintain great flavor and texture for up to a week. It often tastes better after a day or two as the flavors meld.
Can I use this salsa as a marinade?
Definitely! It works beautifully as a marinade for meats or vegetables, infusing them with a smoky, spicy, and nutty flavor profile that’s sure to impress.
What dishes pair best with this spicy chili oil?
It’s incredibly versatile! Use it on tacos, grilled meats, roasted vegetables, rice bowls, and even drizzled over eggs or snacks like popcorn for a punch of flavor.
Final Thoughts
Making your own Salsa Macha (Spicy Mexican Chilli Oil) Recipe is like unlocking a secret weapon for your cooking arsenal. It’s vibrant, crunchy, spicy, and incredibly versatile. Once you try it, you’ll wonder how you ever lived without this beautifully bold condiment in your fridge. So go ahead, spice up your meals and share the love with friends—you’ll be so glad you made it!
PrintSalsa Macha (Spicy Mexican Chilli Oil) Recipe
Salsa Macha is a vibrant and spicy Mexican chili oil made from a blend of dried chiles, garlic, nuts, sesame seeds, and aromatic spices. Perfect as a condiment or dipping sauce, this flavorful oil combines the smokiness of ancho and cascabel chiles with the crunch of toasted nuts and seeds, delivering a rich, chunky texture and bold, complex heat that enhances any dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 32 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chiles
- 6 large ancho chiles
- 5 large cascabel chiles
- 2 chile de árbol (optional, or more for spicier salsa macha)
Oil and Aromatics
- 1½ cup vegetable oil
- 5 large garlic cloves, peeled
Nuts and Seeds
- ¾ cup raw cashews (or raw peanuts or raw almonds)
- 2 tablespoons raw sesame seeds
Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt (plus more to taste)
Instructions
- Prepare Chiles: Remove the stems and seeds from all dried chiles and roughly chop them into smaller pieces to ensure even cooking and flavor extraction.
- Toast Cashews and Garlic: In a medium saucepan, add the vegetable oil, whole garlic cloves, and raw cashews. Heat over medium heat, stirring occasionally, until the cashews and garlic turn golden brown, approximately 6 to 8 minutes. Lower the heat if they start to brown too quickly to prevent burning.
- Add Chiles to Oil: Add the chopped chiles into the saucepan with the garlic, cashews, and oil. Cook for about 30 seconds until the oil takes on a reddish hue, then immediately remove the pan from heat to avoid overcooking. Use a slotted spoon to transfer the chili, cashew, and garlic mixture to a heatproof bowl.
- Toast Sesame Seeds: Pour the sesame seeds into the remaining hot oil in the saucepan. Set aside to allow the seeds to toast in the residual heat while the chili mixture cools.
- Blend the Salsa Macha: After about 5 minutes of cooling, combine the fried chili, garlic, and cashew mixture with dried oregano and salt in a food processor. Pulse and blend until coarsely ground but still chunky. With the processor running, slowly drizzle in the oil with toasted sesame seeds until the desired texture is achieved — chunky and crunchy or smooth paste, as preferred.
- Adjust Seasoning: Taste the salsa macha and add an additional ½ teaspoon of salt if needed, blending briefly to incorporate.
- Store and Mature: Transfer the salsa macha to an airtight container and let it cool at room temperature in the coolest part of your kitchen for about one hour. Then refrigerate for up to 7 days, allowing the flavors to deepen and intensify over time.
Notes
- The chile de árbol is optional and can be increased for spicier salsa macha.
- You can substitute raw cashews with raw peanuts or raw almonds depending on availability or preference.
- Use vegetable oil as it has a neutral flavor, but any neutral oil like canola or grapeseed oil works as well.
- Store salsa macha refrigerated and use within a week for best flavor and freshness.
- Adjust salt carefully as it enhances the overall flavor balance.
- Salsa macha improves in flavor when rested, so making it a day ahead is recommended for best results.
