Salsa Macha

recipe Detail


This outside-the box salsa is made from a fragrant blend of toasted chiles, garlic, peanuts, and sesame seeds. Spoon it over Tuna-Avocado Ceviche, grilled fish, quesadillas, tacos, Mexican-style street corn, salad, pizza, or crusty bread.


  • 5 dried guajillo chiles

  • 2 dried morita chiles

  • 2 dried ancho chiles

  • 2 cups olive oil

  • ½ cup blanched almonds

  • ½ cup salted roasted peanuts

  • 2 tablespoons sesame seeds

  • 2 tablespoons cacao nibs

  • 4 medium garlic cloves, smashed

  • 1 teaspoon dried oregano

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon kosher salt, plus more to taste


  1. Remove stems from chiles. Break them open, and scrape out most of the seeds and strings. Break chiles into 1/4-inch pieces.

  2. In a large saucepan, heat olive oil over medium-low. When the oil starts slowly bubbling, add the almonds, peanuts, sesame seeds, cacao nibs, and garlic. Cook until garlic and sesame seeds are golden and aromatic, 5 to 7 minutes. Add the chiles, and cook until they start to soften and change color, about 2 minutes. Stir in the oregano, and remove from heat. Let cool about 10 minutes.

  3. Transfer mixture to the bowl of a food processor; add vinegar and salt. Pulse until mixture is coarsely ground, 5 or 6 times. (You want to keep some of the chunky texture of the nuts and sesame seeds.) Taste and add salt, if desired. Set aside 1/2 cup salsa macha, and pour remaining salsa macha into a glass jar. Seal and chill for up to a year.

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