Salsa Macha (Mexican Chili Crisp)

Salsa Macha is a Mexican type of chili oil or chili crisp with a toasty, smoky, and nutty flavor that is an amazing, underrated condiment! "Macha" derives from the word "machacar," which translates to pound or crush due to the molcajete or mortar and pestle originally used. Salsa macha is usually made with a neutral oil, dried chilies, garlic, and either sesame seeds or nuts. This is slightly different from an Asian-style chili crisp or oil. If that is what you are looking for, we have a great recipe for that as well!

The combination can be any mix of these ingredients with fun additions, so you can really make the salsa macha your own. I do suggest keeping the garlic and neutral oil consistent but otherwise it is up to you!

Dried Chilies:

• Guajillo chilies: Mild with sweet notes and some acidity
• Ancho chilies: Mild spice level with a light smoky and sweet flavor
• Chilies de Arbol: Very spicy with some nutty and earthy notes
• Pasilla chilies: Medium spice level with flavors of dried fruit
• Morita chilies: Medium to very spicy with smoky and sweet flavors

Nuts:

The addition of nuts to your salsa macha will develop the flavor to another level while also adding a crunchy texture. You can choose any depending on the flavor profile you are looking for! Peanuts, almonds, pistachios, or cashews can complement many potential combinations with your chilies. But if you are worried about allergies, you can always omit this.

Seeds:

Traditionally salsa macha has sesame seeds, but that doesn’t mean you can’t change it up to make it your own. Some interesting replacements or additions would be sunflower seeds, pepitas (pumpkin seeds), or flax seeds! The seeds will also add to the texture of your salsa macha, and if you toast the seeds, it can add some nice warm flavors as well.

Dried Fruit:

If you are looking for some more defined sweet or fruity flavors with your chilies’, dried fruit is the best option. The fruit will not add any extra moisture and are sugar bombs due to being dried. Some options you can include in your salsa macha are dried cherries, raisins, golden raisins, dried figs, or prunes.

Recipe:

I included my own recipe for Salsa Macha, inspired by some store-bought versions I have had in the past and a flavor profile I look for. It is sweet and nutty but finishes spicy. The addition of cocoa nibs adds more depth and bitterness.

Salsa Macha

Scroll down for a printable version of this recipe

Yield: 1 1/2 cups

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

1 cup chilies de arbol

3 guajillos

1 tbsp sesame seeds

2 garlic cloves

3 Tablespoons roasted peanuts, unsalted

1/4 cup dried cherries

2 Tablespoons cocoa nibs

1 cup canola oil

1. In a pan on low heat, toast the chilies de arbol and guajillos until slightly darkened and fragrant. Let cool.

2. In the same pan on low heat, toast the sesame seeds until lightly brown. Do not forget about the pan. Let cool.

3. Blend the peppers, seeds, and garlic until medium to finely ground. Remove and place in a heat-safe small bowl (large enough to hold another cup of liquid).

4. Blend the peanuts, dried cherries, and cocoa nibs until roughly fine. Set aside.

5. In a small saucepan, heat the canola oil until hot but not smoking. Once hot, carefully pour the oil over the chili and seed mixture. It should sizzle.

6. Gently stir. While still hot, add the peanut mixture and gently stir.

7. Let cool and then salt to taste.

If you want to develop your flavor building and culinary skills more, we have openings in our Culinary Boot Camp from Monday, January 27 to Friday, January 31 where you can walk away a more confident cook. If you are looking for more Mexican recipes, join our Hand-On Meatless Monday: Vegetarian Mexican on Monday, February 10, 2025 at 6pm at Lincoln Square. And if you really want an education in Mexican cuisine, ingredients and techniques, don't miss our Hands-On Secrets of Mexico Boot Camp on Saturday, March 1 at 10am.