Salsa 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.
