Salsa Macha Recipe

5 from 3 votes

My version of Salsa Macha includes guajillo, serrano, garlic, and olive oil. My love of the coast, it's fisherman, and seafoods inspired me to make it. With a few easy steps this chile oil will be ready to spoon onto your favorite foods like tacos, portabello mushrooms, drizzled on avocado toast, soups, and much more. Its small batch is the perfect size, easy to make, and conveniently stored in the refrigerator for when you crave it most!

Prep Time5

Cook Time15

Total Time20

Course: Salsa

Cuisine: Mexican

Diet: Gluten Free, Low Fat

Keyword: Dried chiles, Guajillo, macha recipe, Macha salsa recipe, Mexican, Olive Oil, Recipe, Salsa

Servings: people

Calories: 87kcal

Author: Erika Garibay - LQC Recipes

Equipment

Saute Pan
Blender
Nonstick and heat safe tongs
12" Bar Spoon

Ingredients

6 dried guajillo chiles
3 fresh serrano peppers
2-3 garlic cloves
½ cup olive oil extra virgin
2 tablespoon vinegar
1 teaspoon kosher salt or ¾ teaspoon fine sea salt

Instructions

To Make this Salsa Macha

Remove stems from guajillos and shake out dried seeds, set skins to the side and remove stems only from serranos.
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 minutes of pan roasting. Once complete, remove serranos and set to side.
Combine all chiles, garlic cloves, olive oil, vinegar, and sea salt into a smoothie blender cup. Blend for 10-15 seconds, remove and shake with the chile falling toward base of cup, then return for a second round of blending until chili is paste-like.
Remove blender lid, pour salsa contents out of blender cup and into a glass or ceramic storage and cover.
Note: I use a 12" bar spoon to ensure I get all salsa made out of the cup, it's helpful and keeps from getting messy!

Notes

Recipe yield - 3/4 cup, 12 tablespoons.
Storage - This version of salsa macha requires refrigeration. Properly stored and covered. this small-batch guajillo chili oil will last up to 3-4 weeks in the refrigerator.
Can I add more garlic cloves? - Absolutely. If you like your chile garlicky, feel free to add more garlic cloves.
Help! Is the oil suppose to set? - Yes, it's normal for your chile oil to set. This small-batch chile macha recipe will be set when properly stored in the refrigerator. Either spoon it through or allow it to reach room temp before spreading onto your favorite foods. If you're putting the spread on already warm or hot foods it'll melt right in.
I don't have/want salt. Can I make salsa macha without it? - Yes. If you don't have salt, or prefer no salt - you can still make this recipe without it; as it is still plenty flavorful. You can always sprinkle salt on as you eat it and need it.

This post was created on September 2, 2021 by Erika Garibay. It has been updated on September 10, 2024 to provide even more useful Salsa Macha Information.

For the full post visit LatinasQueComen website and search for Salsa Macha Recipe for all recommendations, tips, and chile variations.

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