This Salsa Macha recipe is garlicky, nutty, and, most importantly, spicy. Traditional Mexican chile peppers and garlic are simmered in oil before being blended with crunchy peanuts and sesame seeds. Serve it with your favorite Mexican dishes like tamales, tacos, or grilled meat.
For a Chinese twist, try my Sichuan Chili Oil.
I first had Salsa Macha at an authentic Tamale restaurant in Vancouver. I was surprised because I had always assumed that chili oil was only used in Chinese cooking, but I was completely wrong!
Salsa Macha, also known as Mexican Chili Oil, is a popular condiment in Mexico. It has a spicier flavor and contains crunchy ingredients like chopped peanuts, toasted sesame seeds, and fried garlic. It's comparable to Lao Gan Ma, a Chinese brand of Chili oil crisps.
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🥄 What is it?
Salsa Macha, or Mexican chili oil, is a traditional chile oil from Veracruz, Mexico. It's made by gently simmering garlic and dried chiles before blending them with an assortment of nuts and seeds to give it a crunchy texture. It's an extremely versatile condiment that adds texture and heat to anything it touches. Traditionally, it is spooned over Mexican dishes such as tortas, tacos, burritos, and enchiladas.
🌶️ Mexican chili peppers
This recipe uses a combination of Guajillo and Arbol chile peppers. Guajillo peppers are the most popular chile in Mexico, with a smooth, bright red appearance. Its heat level can range from mild to hot, but it is usually classified as a mild chili. It has a fruity taste. Arbol chile peppers are smaller than Guajillo chile peppers, resembling cayenne peppers in shape, and have a much spicier flavor profile.
🧂 Ingredients
- Oil - Any neutral-tasting oil like canola, soy, corn, vegetable, or peanut oil is good.
- Dried guajillo peppers - They are Mexico's most popular chile. You can find these in specialty kitchen supply stores or Mexican grocery stores.
- Dried arbol chile peppers - These are spicy, akin to cayenne peppers.
- Garlic - Freshly minced for the best flavor.
- Roasted peanuts and sesame seeds - Add a nutty flavor and crunchy texture.
- Salt - This Salsa Macha would lack oomph and seasoning power without salt.
- Vinegar - Adds brightness. Apple cider and white vinegar work well with this recipe.
🔪 Instructions
Step 1. Heat garlic
In a medium saucepan, add oil. Set it over medium heat to start, then lower it to medium-low as the oil comes to temperature. The temperature should be around 225-250℉. Add garlic and cook for 5 minutes, stirring occasionally, until the garlic is slightly golden.
Step 2. Add chiles & sesame seeds
Add the dried chiles and sesame seeds and cook for 1 minute until they release their toasty aroma. Remove from the heat and allow it to cool for 15 minutes.
💭 Tip
Cook the chiles for no more than 1 minute, as the chiles will continue to cook after we remove the saucepan from the heat.
Step 3. Blend
Add the cooled chile mixture, peanuts, vinegar, and salt to a blender cup (or use an immersion blender), and pulse until the chiles, garlic, and peanuts are finely chopped. Do short 1-second pulses, or you'll incorporate too much air into the oil and end up with a cloudy mixture. Refrigerate for up to 2 weeks in an airtight container.
💭 Top Tips
- Use an instant-read thermometer to monitor the temperature of the oil. If the temperature gets too high, immediately remove it from the stove to cool down.
- Adjust the number of seeds based on your spice tolerance. If you like it spicier, add more chile seeds.
- Blend the chili oil in quick pulses. If you use a powerful blender or blend for too long, too much will be incorporated into the oil, making it appear cloudy.
👩🏻🍳 Substitutions
- Guajillo chiles - Substitute with Cascabel or Ancho chiles
- Arbol chiles - Substitute with Cayenne pepper
👨🏻🍳 Variations
- Mexican Oregano - I've seen this in a few Mexican cookbooks. You can add 1 teaspoon along with the other ingredients when blending. Mexican Oregano will add an earthy and peppery flavor profile. The flavor is quite unique.
- Olive oil - Many chefs use olive oil instead of neutral-tasting oil to add more depth of flavor.
🥡 Storage & Leftovers
Storing: Salsa Macha can be stored in an airtight container in the refrigerator for up to two weeks. An airtight container will prevent it from absorbing fridge odors.
Reheating: Reheat the oil for one hour at room temperature before serving. Reheating the chili oil with high heat is not recommended because it can destroy many volatile flavor compounds, resulting in flavor loss.
Make ahead: Because chili oil keeps in the refrigerator for up to two weeks, you can make this ahead of time, but you'll need to consume it quickly after that.
📖 Recipe FAQs
I would only use dry chiles for Salsa Macha. Dried chiles are the primary source of chili crisps. You won't get chili crisps if you use fresh chiles. You can substitute fresh peppers if you don't mind not having chili crisps. I'd recommend steeping the chilis in the oil for an additional 5 minutes to let the moisture evaporate and the flavor extract.
You can make a mild version by replacing the arbol chiles with more Guajillo chiles. Arbol chiles are what give this Salsa Macha its heat. Also, remove as many seeds as possible from the Guajillo chiles.
You can remove the seeds by breaking off the stem and shaking them out. If they become stuck, insert your finger or a small spoon and run it along the chili to scrape them out.
🍽 More condiments you'll love
Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Salsa Macha (Mexican Chili Oil)
Equipment
- 1 high-speed blender (optional)
- 1 immersion blender (optional)
Ingredients
- 1 cup neutral oil
- 5 cloves garlic (minced)
- 2 cups dried chiles (de-stemmed, seeds removed, and cut into ½ inch pieces. Use a mixture of guajillo and arbol chile peppers. Use about 80% guajillo and 20% arbol)
- ½ cup roasted peanuts
- 2 tablespoon sesame seeds
- ½ teaspoon coarse kosher salt
- 1 tablespoon white vinegar (white or apple cider vinegar)
Instructions
- In a medium saucepan, add oil. Set it over medium heat to start, then lower it to medium-low as the oil comes to temperature. The temperature should be around 225-250℉. Add garlic and cook for 5 minutes, stirring occasionally, until the garlic is slightly golden.
- Add the dried chiles and sesame seeds and cook for 1 minute until they release their toasty aroma. Remove from the heat and allow it to cool for 15 minutes.
- Add the cooled chile mixture, peanuts, vinegar, and salt to a blender cup (or use an immersion blender), and pulse until the chiles, garlic, and peanuts are finely chopped. Do short 1-second pulses, or you'll incorporate too much air into the oil and end up with cloudy chili oil. Refrigerate for up to 2 weeks in an airtight container.
Notes
- Use an instant-read thermometer to monitor the temperature of the oil. If the temperature gets too high, immediately remove it from the stove to cool down.
- Adjust the number of seeds based on your spice tolerance. If you like it spicier, add more chile seeds.
- Blend the chili oil in quick pulses. If you use a powerful blender or blend for too long, too much will be incorporated into the oil, making it appear cloudy.
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