Salsa Macha Recipe

Name: Salsa Macha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cups Pecans Or Peanuts; 2 Tablespoons Mexican Oregano; 1 pinch Salt To Taste; 1/4 cups Apple Cider Vinegar

Servings: persons

1
Start by heating a skillet on medium heat.
2
Once heated, add in all of the chili peppers and garlic.
3
Toss the chilies in the skillet for about 3 minutes.
4
This helps bring out the oils.
5
Remove from the stove, and set to the side.
6
Next, heat a sauce pot on medium-low heat.
7
Add the olive oil, and carefully add in chilies, pecans, and garlic.
8
Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
9
During this time, add oregano to a small bowl, and season with the salt and pour in the vinegar.
10
Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
11
Pour the salsa macha into a seal proof jar, and use it up.
12
A little goes a long way.
13
You may think it is super spicy but it is not the case at all.
14
Its more of a smoky flavor with a hint of chili.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Salsa Macha falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Macha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions