Salsa Macha Recipe (small batch)

This Salsa Macha recipe includes guajillo, serrano, garlic, olive oil, vinegar, and salt. Ready in 10, let’s eat salsa macha on everything. 🙂

My love of Mexico, the coast, its fisherman and seafoods inspired me to make this twist on a homemade salsa macha. The use of fresh ingredients is not the traditional approach but is very good and garlicky.

With a few easy steps this chile oil will be ready for spooning onto your favorite foods like tacos, grilled portabellos, grilled fish, sourdough toast, soups, and much more.

What Is Salsa Macha?

Salsa Macha (pronounced: ma-cha), has been around for hundreds of years. Originated: State of Veracruz, Mexico. Orizaba named street always reminds me of this salsa, because origins and experiences I am grateful for matter.

Traditionally Salsa Macha spread/chili oil is made from a variation of dried chiles, seeds, nuts, garlic, oil, and salt. It’s taste is good-spicy and a favorite amongst muy spicy lovers especially with homemade tortilla chips.

Why Try Making Your Own

My macha de guajillo recipe version is a perfect small batch for home. It’s made with fresh serrano and garlic. It is conveniently stored in the refrigerator for when you crave it the most and doesn’t use up all your oil in making it.

Salsa Macha for Gifting

I find that when making too big of a batch it tends to get forgotten about. Small batch is even great for gifting Authentic Salsa Macha, the kind made only with dried chiles, spices, and nuts. My favorite for gifting is Macha and Salsa de Cacahuate (peanut salsa).

We especially love it spread on grilled veggies, warmed pita bread, and crunchy foods (think charcuterie too). It’s good on all the things, and if you like spicier, you can easily increase the spice level.

LQC NewsNote: There are also amazing ‘no-pica’ variations that I love to make and will drop. Sign-up for newsletter to be notified first.

Macha chile oil / spread is used as a condiment on many everyday foods but it’s not made as regularly as fresh weekly salsa’s like salsa verde and salsa ranchera.

Spread or drip its smokey, spicy, and rich flavor on easy to make foods like chorizo and eggs burrito, a runny egg on toast, quesadillas, dumplings, veggie favorite chickpea salad, and burgers. It’s a versatile favorite, anytime of day tbh!

(Note: flavor will lean more toward the dried chiles you choose to use in making salsa macha.)

Ingredients

Grocery Quick List: dried guajillo chiles, serrano pepper, garlic, olive oil, sea salt, vinegar.

Ingredient Notes / Substitutions

• Dried chiles and fresh serrano: I use guajillo in this recipe. It’s a smokey, deep flavor that’s red in color- I really love the flavor of guajillo, not to mention that lovely rich color it gives so many Mexican foods.
  • Guajillo spice level is mild but we bring it up to medium heat with the use of fresh serrano peppers.
  • Want even more spice? Increase spice by adding a chile de arbol tostado.

• Garlic: Fresh cloves are used so this salsa macha will need to be refrigerated (read storage section below). That’s why we make a small batch thats perfect enough to get through in a short time.

• Oil: We stick to using Extra Virgin Olive Oil for our homemade salsa macha recipe. We also make it with Grapeseed and Avocado oil.
  • All aforementioned are preferred choices for making salsita macha and can be used as substitute.
  • Vegetable and canola oil are commonly used in store-bought chili oil versions unless looking for a specialty item.

• White vinegar: This macha recipe contains vinegar to add acidity and extend the life of the chile since we are using fresh garlic and serrano pepper when making.
  • Apple cider vinegar can also be used in making this recipe.

Step-By-Step Instructions 

To prep the salsa ingredients

1. Remove stems from guajillos and shake out dried seeds, set skins to the side and remove stems only from serranos. (Or you can remove stems after you grill them, but more work, just sayin’.)
2. Heat pan on medium/low heat and place dried chiles and serranos in it. Let the guajillos lightly toast on each side, total time about 2-3 minutes, remove toasted chile from pan, and set to the side.
   • Since serranos are fresh; they will need an additional 5-7 minutes of pan roasting. Once complete, remove serranos and set to side.
3. Combine all chiles, garlic cloves, olive oil, vinegar, and sea salt into a smoothie blender cup/ or blender. Blend for 10-15 seconds, remove and shake with the chili falling toward base of cup, then return for a second round of blending until chili is paste-like.
4. Remove blender lid, pour salsa contents out of blender cup and into a glass or ceramic storage and cover.

Note: I use this 12″ bar spoon to ensure I get all salsa made out of the cup, it’s helpful when making oil based salsas and keeps from getting messy!

Storage 

Properly stored and covered chili will last up to 3-4 weeks in the refrigerator.

Foods To Eat With Salsa Macha

Wondering what to serve it on? Eat it on a runny egg on toast or crispy hash browns.

Spread in your lunch wraps, add some of its spicy smokey flavor on hot pasta, atop ceviches (cold seafood salads), smoked or bbq’d meats and chicken, grilled fish, spring rolls, naan bread, or layered on delicious corn on the cob for a sweet and spicy bite. 

Salsa is so versatile, you’ll love it!

Chile Variations

Combinations of dried chiles are used when making chile macha recipes since smoke / spice / flavor preferences vary in each type.

I’ll name drop a few of the dried chiles used most often: chile morita, chile de arbol, guajillo, chile ancho, dried chipotle, and select seeds and nuts.

We love the spicy smokey flavor of salsa macha types. This recipe is only the beginning.

Pro Tips / Receta Notes

Recipe yield: 3/4 cup

Blender information: A smoothie blender cup with an extractor blade is the quick and easy way that I make this recipe. I use this Ninja but using an OG blender with a glass pitcher and its extractor blade can also be used when learning how to make salsa macha.

Long spoon or spatula: I try my best to leave little to no waste behind if within my reach, literally. A handy bar spoon to get all chile oil out of the blender. A small rubber or silicone spatula will also do the trick.

Can I add more garlic cloves? Absolutely. If you like your chile garlicky, feel free to add extra garlic. If you prefer a roasted garlic flavor, you can roast them at the same time as the serranos, but don’t burn them.

I don’t have any salt. Can I make it without any salt? Yes. If you don’t have salt, you can make this recipe without salt; it is still plenty flavorful! When you re-stock on the salt, you can add it in or sprinkle it on as you go. 

Please Star Rate This Salsa Macha Recipe. Your vote helps LatinasQueComen reach Comida-Makers. Thank you!

Equipment

• Ninja Blender
• Small saute pan
• 12″ Bar spoon