I’ve got a spicy salsa for you today:) But not just any salsa – I’m talking about a salsa macha recipe! I was excited to discover this delightful Mexican chili oil. Now I’m sharing my own twist on it. My version doesn’t contain nuts and seeds. Read on to see why. Add some extra zing to your meals with this homemade salsa macha that ticks all the boxes.
Table of Contents
Why Love This Recipe
- Intense Flavor: Salsa macha is known for its deep, smoky and spicy flavor. It’s a surefire way to elevate your dishes with a bold kick.
- Versatile: You can pair it with almost anything – tacos, grilled meats, eggs and even as a dip for some crusty bread.
- Easy to Make: With just a handful of ingredients and simple steps, you can whip up a batch of this salsa macha in no time.
- Nut and Seed-Free: For those with allergies or dietary restrictions, this recipe eliminates nuts and seeds while preserving all the fiery goodness.
What is Salsa Macha?
Salsa macha is a classic Mexican condiment that originates from the state of Veracruz. It’s a beloved chili oil made by blending dried chili peppers, garlic and other flavorful ingredients. The result is a rich, smoky and spicy sauce.
The name “macha” roughly translates to “ground” or “crushed” which perfectly describes the preparation method of this sauce. Dried chili peppers are roasted, ground and blended to create a delightful paste with a fiery kick.
Why Does This Recipe Not Use Nuts and Seeds?
While traditional salsa macha recipes often include nuts and seeds like peanuts or sesame seeds, this version goes nut and seed-free. There are a few reasons why you might opt for a nut-free salsa macha:
- Allergies: Nuts and seeds can be common allergens, and this recipe ensures that everyone can enjoy the spicy goodness without worry.
- Simplicity: Eliminating nuts and seeds simplifies the recipe, making it even easier to make.
- Focus on Chiles: Removing nuts and seeds allows the flavor of the chiles to shine through.
Overview of Ingredients
- Olive Oil: A quality olive oil provides the base and richness for our salsa macha. You can also use avocado oil, canola oil or grapeseed oil.
- Garlic Cloves: Fresh garlic infuses the salsa with its aromatic flavor and pungent kick. We’ll toast these babies until golden brown.
- Arbol Chilis and Ancho Chilis: These dried chili peppers are the stars of the show, adding the signature heat and smokiness to the salsa. Use as much or as little as you’d like.
- Salt: A pinch of salt enhances the overall flavor.
- White Distilled Vinegar: A dash of vinegar adds acidity, which complements the spice and adds a bit of depth.
How to Make Nut and Seed-Free Salsa Macha
In a small pan, heat the olive oil over low-medium heat.
Add the peeled garlic cloves and sauté them gently until they turn golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Once the garlic is done, remove from the pan and set it aside.
In the same pan add the ancho chilies without the seeds and stems. Cook until they become fragrant, about 1-2 minutes per side.
Remove the ancho chilies and add the arbol chilies to the same pan. Cook, stirring frequently, for about 2-3 minutes until they become fragrant. Be cautious not to burn them, otherwise the sauce will be too bitter. Remove and set aside with the garlic and anchos.
Allow the oil in the pan to cool. Once cooled, transfer oil, garlic and chilies to a blender or food processor. Add salt and white distilled vinegar. Blend until you achieve a smooth, slightly chunky consistency.
Transfer the Salsa Macha to a clean glass jar or airtight container. Let it cool completely before sealing the container.
Expert Tips for Making Salsa Macha
- Adjust Heat: The number of arbol chilis you use will determine the spiciness of your salsa. Feel free to adjust the quantity to suit your spice preference. I kept mine at a medium heat.
- Quality Matters: Use high-quality olive oil for the best results. It enhances the overall flavor of the salsa.
- Roast Carefully: When toasting the garlic and chilis, be attentive to prevent burning, which will make the salsa bitter. If you burn it, start over!
- Storage: Always store your salsa macha in a clean, dry container in the refrigerator to maintain its freshness.
How to Serve Salsa Macha
Now that your salsa macha is ready to go, here are my favorite ways to enjoy it:
Tacos: Drizzle it over your favorite tacos for an extra kick.
Grilled Meats: Use it as a marinade or sauce for grilled meats like pork, chicken, beef, or shrimp.
Eggs: Spice up your breakfast by adding to scrambled eggs.
Dipping: Serve it as a dipping sauce for crusty bread or tortilla chips.
Stir-Fries: Add a teaspoon or two to your stir-fry for a burst of flavor.
Soups & Stews: I love using this sauce as a garnish for birria consome. So good!
Storage Tips
Salsa macha can be stored in the fridge or a cool, dark place.
Refrigeration: Storing in the fridge will extend its shelf life. It can last for several weeks to a few months in the fridge, depending on the ingredients and how well it’s sealed.
Pantry: If you prefer to store it at room temperature, make sure the storage area is cool, dark, and away from direct sunlight. Be sure to use within a few weeks.
This fiery condiment is a true flavor bomb and making it at home allows you to customize the heat and flavor. Let me know if you give it a try. Now get cooking!
Salsa Macha (without nuts) – Mexican Chili Oil
Ingredients
- 3/4 cup olive oil
- 6-8 garlic cloves, peeled
- 8-10 arbol chilis, adjust for desired spiciness
- 2-3 ancho chilis, seeds and stems removed
- 1 tsp salt, adjust to taste
- 1 tbsp white distilled vinegar
Instructions
- In a small pan, heat the olive oil over medium heat.
- Add the peeled garlic cloves and sauté them gently until they turn golden brown and fragrant, about 3-4 minutes.
- Once the garlic is done, remove from the pan and set it aside.
- In the same pan add the ancho chilies without the seeds and stems.
- Cook until they become fragrant, about 1-2 minutes per side.
- Remove the ancho chilies and add the arbol chilies to the same pan.
- Cook, stirring frequently, for about 2-3 minutes until they become fragrant. Be cautious not to burn them, otherwise the sauce will be too bitter. Remove and set aside with the garlic and anchos.
- Allow the oil in the pan to cool. Once cooled, transfer oil, garlic and chilies to a blender or food processor.
- Add salt and white distilled vinegar.
- Blend until you achieve a smooth, slightly chunky consistency.
- Transfer the Salsa Macha to a clean glass jar or airtight container. Let it cool completely before sealing the container.
