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Salsa Macha

This recipe creates a rich and smoky Salsa Macha, a versatile Mexican oil-based chili sauce. Dried chilies, garlic, nuts, and Mexican oregano are infused in olive oil, then blended with apple cider vinegar and salt. It's perfect for enhancing tacos, grilled dishes, or as a flavorful condiment.
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Total Time 25 minutes
Course lunch/dinner
Cuisine Mexican
Servings 15 people
Calories 2432.3 kcal

Equipment

  • 1 Large Skillet or Saucepan Heavy-bottomed for even heat distribution
  • 1 Blender or Food Processor For achieving the desired chunky texture
  • 1 Measuring Spoons and Cups For accurate ingredient portions
  • 1 Tongs For safely handling hot chilies and nuts
  • 1 Airtight Container or Jar For proper storage and preservation

Ingredients
  

Main

  • 2 whole Chile Arbol Peppers Stem And Seeds Removed
  • 2 whole Chile Morita Peppers Stem And Seeds Removed
  • 2 whole Chili Ancho Peppers Stem And Seeds Removed
  • 2 whole Puya Chili Peppers Stem And Seeds Removed
  • 2 cloves Garlic Skin Removed
  • 1 cup Olive Oil
  • ½ cups Pecans Or Peanuts
  • 2 Tablespoons Mexican Oregano
  • 1 pinch Salt To Taste
  • ¼ cups Apple Cider Vinegar

Instructions
 

  • Carefully remove stems and seeds from all dried chili peppers.
  • In a dry skillet over medium-low heat, gently toast the chilies until fragrant, about 1-2 minutes, being careful not to burn them. Set aside.
  • Add 1 cup of olive oil to the same skillet over medium heat. Once warm, add the peeled garlic cloves and the toasted chilies, simmering gently for 3-5 minutes to soften and infuse the oil.
  • Remove the chilies and garlic from the oil with tongs or a slotted spoon. Add pecans or peanuts to the hot oil and toast them lightly until golden, about 2-3 minutes.
  • Transfer the softened chilies, garlic, toasted nuts, Mexican oregano, salt, and apple cider vinegar to a blender or food processor.
  • Carefully pour the hot, infused olive oil from the skillet over the ingredients in the blender.
  • Process the mixture until it forms a coarse, slightly chunky salsa, avoiding a completely smooth puree.
  • Taste the Salsa Macha and adjust seasoning with additional salt or apple cider vinegar as needed to balance the flavors.
  • Transfer the prepared salsa to a clean, airtight jar or container.
  • Allow the salsa to cool completely to room temperature before sealing and storing. The oil will preserve it.

Notes

For an authentic Salsa Macha, proper toasting of the dried chilies and nuts is paramount – watch them carefully to prevent burning, which introduces bitterness. A medium-low heat is ideal. The generous amount of olive oil is characteristic; it not only infuses flavor but also acts as a natural preservative, allowing the salsa to keep well. Adjust the vinegar and salt to achieve a perfect balance of heat, tang, and savory notes. For a nuanced flavor, consider using a mix of pecans and peanuts. Aim for a slightly chunky texture rather than a completely smooth puree for traditional appeal. This salsa is incredibly versatile, excellent with tacos, grilled meats, or even eggs.