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Salsa Macha

Salsa Macha

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This is the Mexican equivalent of the Asian Chilli Oil, but I think they both taste differently as the chillies are different.
This is a simple way to prepare the base salsa, but I do encourage you to add some extra nuts like almonds or peanuts :)
Print Recipe
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 serves


  • 6 garlic cloves
  • 250 g árbol chilli
  • 250 g pasilla chilli
  • 2 tbsp sesame
  • 1 tbsp white vinegar
  • 2 cups vegetable oil
  • Salt to taste


  • In a frying pan, heat a cup of vegetable oil over low heat, press the garlic with a knife to chop them and lightly fry in the oil for a couple of minutes, as soon as they take a golden color, remove and reserve in a bowl.
    Salsa Macha
  • Cut the tail of the chillies and if you cannot hold the spicy (you can remove the seeds, although it is best to leave them), turn off the fire and lightly fry the arbol chillies in the hot oil and then the morita chillies. A couple of minutes is enough only until they take a darker color, be careful not to burn to avoid bitter taste.
    Salsa Macha
  • Let chillies cool for a few minutes and then blend slightly just to integrate the chillies well with the garlic and add vinegar, the remaining cup of oil and some salt, if you have a molcajete it is better.
    Salsa Macha
  • Reheat the pan with the oil that you used previously over low heat and fry the sesame for a minute or two, then add the chillies mixture. Integrate all the ingredients, stirring for about 2-3 minutes.
    Salsa Macha
  • Serve in a bowl to accompany your favorite dish.
    Salsa Macha
  • ¡Buen provecho!
    Salsa Macha