Salsa macha has quickly become a favorite in my kitchen. I love how it takes just a few ingredients and transforms them into something bold, smoky, and utterly delicious. My favorite part? It’s so easy to make! In under 20 minutes, you’ll have a flavorful salsa that elevates everything from tacos to roasted veggies. If you’re looking for a way to add a kick to your meals without spending hours in the kitchen, this is it.
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Why I Love This Salsa Macha Recipe
This salsa macha recipe was shared with me by my neighbor Paola, who is an incredible home cook. She brought a jar over as a gift one evening, and it instantly became my favorite salsa.
She told me it’s a family tradition of hers to keep a batch in the fridge for everything from breakfast to dinner. Thankfully, she was nice enough to share the recipe with me, and now I do the same. I literally have to keep a jar in the fridge at all times.
Ingredients You'll Need
Here's everything you'll need to make this salsa:
- 1 cup olive oil
- 5 garlic cloves, peeled
- 1 ½ cups dried chile peppers (a mix of ancho, guajillo, and arbol recommended)
- Salt to taste
How to Make Salsa Macha
Less than a handful of steps are all you have to follow to make this salsa macha recipe.
Step 1: Fry the Garlic
In a large pan, heat the olive oil over medium heat. Add the garlic cloves and fry until they turn golden. Remove the garlic from the oil and set it aside.
Step 2: Toast the Chiles
Add the dried chile peppers to the hot oil and fry them just until they start to char. Be careful not to burn them, as this can result in a bitter taste.
Step 3: Blend the Ingredients
Transfer the fried chiles and garlic to a blender.
Allow the oil to cool slightly, then pour it into the blender.
Add salt to taste and blend until the mixture is finely chopped but still slightly chunky.
Step 4: Serve and Enjoy
Pour the salsa macha into a jar and let it cool completely before sealing.
Serve it with tortilla chips, drizzle over tacos, or use it as a marinade for your favorite proteins.
My Expert Tips
- Chili Blend: Use a mix of ancho, guajillo, and arbol chiles for a balance of smokiness, sweetness, and heat.
- Storage: Store the salsa in a sealed jar in the refrigerator for up to two weeks.
- Texture: For a smoother salsa, blend the ingredients longer; for a chunkier texture, pulse briefly.
FAQ's About This Salsa Macha Recipe
Can I use other oils for this recipe?
Yes, you can use vegetable or avocado oil, but olive oil gives the salsa a rich, fruity flavor.
How spicy is this salsa?
The spice level depends on the type and quantity of chiles used. For a milder salsa, use fewer arbol chiles.
What can I serve with salsa macha?
It’s perfect for drizzling over grilled chicken, roasted vegetables, or tacos, and it’s excellent as a dip with tortilla chips.
More Mexican Recipes to Try Next
The Authentic Homemade Salsa Macha Recipe I Can't Stop Making
Salsa macha has quickly become a favorite in my kitchen. I love how it takes just a few ingredients and transforms them into something bold, smoky, and utterly delicious. My favorite part? It’s so easy to make! In under 20 minutes, you’ll have a flavorful salsa that elevates everything from tacos to roasted veggies. If you’re looking for a way to add a kick to your meals without spending hours in the kitchen, this is it.
Ingredients
- 1 cup olive oil
- 5 garlic cloves, peeled
- 1 ½ cups dried chile peppers (a mix of ancho, guajillo, and arbol recommended)
- Salt to taste
Instructions
Step 1: Fry the Garlic
In a large pan, heat the olive oil over medium heat. Add the garlic cloves and fry until they turn golden. Remove the garlic from the oil and set it aside.
Step 2: Toast the Chiles
Add the dried chile peppers to the hot oil and fry them just until they start to char. Be careful not to burn them, as this can result in a bitter taste.
Step 3: Blend the Ingredients
Transfer the fried chiles and garlic to a blender. Allow the oil to cool slightly, then pour it into the blender. Add salt to taste and blend until the mixture is finely chopped but still slightly chunky.
Step 4: Serve and Enjoy
Pour the salsa macha into a jar and let it cool completely before sealing. Serve it with tortilla chips, drizzle over tacos, or use as a marinade for your favorite proteins.
Nutrition Information:
Yield:
16Serving Size:
2 TbspsAmount Per Serving: Calories: 132Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 40mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
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