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You guys have BEGGED 🙏 and here it is. My Salsa Macha recipe is finally here! This one is near and dear to my heart, if you can’t tell by how much I use it in my recipes! I was planning on producing and selling this because it’s just that good, but I just cannot find the time and I feel bad keeping it from you any longer. I have been perfecting this recipe for years and I have it up to my standards – PERFECTION, where just the right amount of classic meets the Chef Nadia Twist 🌪️ So I am officially rolling out the red carpet and ready to premiere my prized possession. So without further ado, Nadia’s Salsa Macha! 💃
Why You’ll Love Salsa Macha
Where can I even start with this Salsa Macha recipe? If you have followed me for any time at all, you know how I feel about it. It truly goes on EVERYTHING. This is my #1 topping for everything I make! Around my house, I make it by the boatload and it NEVER disappoints. It is slightly smoky, garlicky, crunchy and perfectly spicy 🌶️. Just trust me when I say give it a try. I would really LOVE to know how what you think in the comments!
How To Prepare Salsa Macha
🧄 Preheat a pan with avocado oil for 2 minutes. I love to use my All Clad for this. Lower you stove to low heat and add your garlic slices. Make sure to watch them very closely so you DO NOT burn them. Roast them on the stove top until they crisp up. Once they are a very light gold, pull them out of the oil.
🥜 Blend or process your chiles. Once pretty small, add in peanuts and pulse roughly. Do not over pulse, you don’t want it to turn into a peanut paste.
🌶️ Add the blended chiles and peanuts to the hot oil with the other spices and sesame seeds. Toast for 2-3 more minutes on medium low. Also make sure this doesn’t burn. Add your vinegar and tamari, then turn off the heat.
💃 Chop the garlic into pretty small pieces and add it to the salsa. Add olive oil to the salsa until everything is covered and you have reached your desired consistency. I like it not too thick and not too runny, it needs to be JUST RIGHT 👌 The best way I can describe it is it needs to be spoonable.
🫙 Store your salsa macha an airtight jar inside the fridge and it can last up to 2 weeks. You can freeze the extra, but it will change the consistency a bit. Or if you’re like me and use it all up, you can extend it’s life by adding a little bit more olive oil to the bottom of the jar if you have some chiles and peanuts left over on the bottom.
🫶 And that is it, subscribe for more!
Substitutions for Salsa Macha
- Use dried chipotles instead of chili morita if you can’t find them.
- The tamari is optional but I really do recommend it!
- If you are short on time and just need something that truly isn’t as good but is very convenient, I always recommend the Chili Crisps.
Top Fav Recipes to Add Salsa Macha to
🔥Chef Nadia’s Tips🔥
- Make sure that you do not burn the garlic! Remove it when it becomes pale golden and don’t wait too long.
- If you are almost out but you have some chiles and peanuts in the bottom, adding a bit of oil will extend the life of it.
Recipes that Pair with Salsa Macha
Common Questions
Not too thick and not too runny. It needs to be JUSSST right. The best way I can describe it is it needs to be spoonable.
You can put in it an airtight container in the fridge for up to two weeks.
A good quality olive oil is always optimal. I use Cobram Estate Classic but your olive oil of choice will work!
You absolutely can. It will change the consistency a bit, but the taste will still be wonderful! But if you’re like my family, you won’t have any over left to freeze!!!
Salsa Matcha
Equipment
- blender
- pan
Ingredients
- 8 garlic cloves, thinly sliced
- 1 ½ cup chile morita
- 6 chiles de arbol, leave seeds for more spice or remove seeds for less
- 2 chile guajillo
- ½ cup peanuts
- 2 tsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp mexican oregano
- ⅓ cup toasted sesame seeds
- 1 tsp white vinegar, or red wine vinegar
- 1 tsp salt
- 1 tsp tamari, optional but recommended
- ⅓ cup avocado oil for frying
- Olive oil, enough to cover everything and adjust for desired consistency
Instructions
- Preheat a pan with avocado oil for 2 minutes. Add garlic slices and crisp them up on low heat, watching closely to not burn. Once they are a very light gold, pull them out of the oil and set on a plate, leave the oil.
- Blend or process your chile morita, chiles de arbol and chile guajillo. Once pretty small, add the peanuts and pulse roughly. You don’t want it to turn into a peanut paste so don't over-do it.
- Add the blended Chile mixture to the hot oil along with the brown sugar, smoked paprika, Mexican oregano, salt and sesame seeds. Toast for 2-3 minutes on medium low. Make sure it doesn’t burn. Add vinegar and tamari and turn off the heat.
- Chop the garlic into pretty small pieces and add it back into the salsa. Add olive oil to the salsa macha. You need enough to cover everything and adjust as needed until you reach your desired consistency.
- Let cool and store in an airtight container in the refrigerator for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This may be a dumb question but I’m in Toronto, Canada where fresh Mexican ingredients can be tricky to find…but the chilies used in this recipe are whole dried chilies, aren’t they??
Thanks so much!
Hey Susan, That’s not a dumb question at all! They are all dried chilies. I hope that means you can find them!