This easy salsa macha recipe is a classic salsa from the region of Vera Cruz, Mexico. It’s a sweet & salty, chewy & unique condiment drizzle that’s perfect for an array of dishes.
What is salsa macha?
Salsa Macha is a Mexican salsa made of chiles, peanuts, sesame seeds, oil, onions, garlic, brown sugar, & finished with an acid. This salsa pairs perfectly with so many dishes including tacos, watermelon, grilled corn, lamb, various meats, as well as numerous other dishes both simple and complex making it a great choice to keep in your fridge.
Tips & Tricks:
Many may ask what is in a salsa macha recipe? It may even be confused with the green tea; matcha, as they’re pronounced nearly the same. Referred to chile macha occasionally & even “salsa macha chili paste,” it’s not an entirely well known salsa.
Salsa Macha’s Chili Peppers: Using the right amount of which chiles is an important aspect to getting the flavors as intended. Dried chiles can be incredibly spicy in a recipe if used incorrectly. For this recipe we’ll be using chiles de arbol, & ancho chiles (or what many of us know as dried poblanos.)These two chiles are lower on the Scoville scale especially when combined with sugars.
Soaking the chiles is integral to making this salsa macha recipe. Soak the chiles properly by using a bowl that’s deep enough for another bowl to be placed over it. Add your boiling water to the bowl and press down on the second one to ensure the chiles are fully submerged.
Remove the seeds: To avoid bitterness as well as extra heat, we must remove the seeds. This is easiest by soaking them first to then run your hand or knife along them once filled with water.
Onion & Garlic: For this recipe to taste as intended you’ll need to allow the onions to caramelize while making sure the garlic only is cooked until fragrant.
Storing and Saving Salsa Macha: This salsa macha stores extremely well when preserved in the fridge. I recommend storing it in containers in the size in which you will use it. Due to it having oil in it, it will harden in the fridge forcing you to let it warm prior to it’s use.
Easy Salsa Macha Recipe
- 1 1/4 cups quality extra virgin olive oil
- 1/4 large yellow onion or about 1/2 cup onion
- 2 tbsp brown sugar
- 1 teaspoon lemon
- 1/3 heaping cup peanuts salted & roasted are fine
- 1 tbsp sesame seeds white only
- 3 large garlic cloves
- 2 large dried ancho chiles
- 8 dried chiles de arbol
- Soak your peppers and place a bowl or small plate over top to ensure they are fully in the water.
- Let soak for 20-30 minutes.
- Next, remove the seeds by sliding your knife along the pepper.
- Chop the peppers once deseeded into small pieces. Follow by chopping the garlic and peanuts.
- Add your oil to a hot sauté pan and add in your onions. Caramel use on medium low heat. Add peanuts, garlic, & sesame seeds next. Follow with your sugar just before removing your pan.
- Once the garlic is fragrant, remove from heat and add your chili peppers. Let cool.
- Depending on how much you’ve chopped your peppers and peanuts, pulse the salsa Macha in a food processor for a few seconds until incorporated.
- ***Remember that this is not the consistency of a mole. It is a chunky sauce with texture and visible oil.***
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