Salsa Macha

Ingredients

• 57 g (2 oz; about 360–480 ml / 1½–2 cups)dried chipotle chillies, stemmed, seeded and torn into pieces
• 590 ml (2½ cups)olive oil
• 45 g (about 80 ml / ⅓ cup)raw unsalted peanuts, or other unsalted nuts such as pecans or pine nuts
• 4 clovesgarlic
• 18 g (30 ml / 2 tablespoons)sesame seeds
• 5 ml (1 teaspoon), or to tastekosher salt or sea salt
• 25 g (30 ml / 2 tablespoons)brown sugar
• 45 ml (3 tablespoons)white distilled vinegar

Instructions

1. 1

   Fry the ingredients

   Set a large, heavy frying pan over medium heat and add the oil. When it is hot but not smoking, add the garlic and stir-fry for about 1 minute, until it begins to colour. Add the chipotle chillies and peanuts; stir-fry for about 2 minutes. Add the sesame seeds and fry for about 1 minute more, stirring. Take the pan off the heat, carefully transfer everything to a blender jug and leave to cool for about 10 minutes.

2. 2

   Blend the salsa

   Add the salt, sugar and vinegar. Blend until smooth, starting on low speed and gradually increasing to high. Pour into a container and let it cool; refrigerate it if you will not use it that day.

What is salsa macha?

Salsa macha is a thick, oil-based Mexican salsa associated with Veracruz, a state on the Gulf of Mexico. The supplied description places it in a region shaped by centuries of arrivals from around the world.

This version brings dried chipotles together with peanuts, sesame, garlic and vinegar. Frying them in oil builds a deep, toasted flavour, while blending makes the salsa cohesive and spoonable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1815 calories, 8g protein, 27g carbs, 205g fat.

Olive oil is the main source of fat and calories, while peanuts and sesame contribute additional fat and some protein. The chillies, brown sugar, nuts and seeds provide most of the carbohydrates. Serve a small spoonful with beans or vegetables and a protein-rich main to make a more balanced plate.

Why the ingredients matter

Chipotles: stem and seed them before tearing them up, as directed. Their dried texture and smoky chilli flavour form the backbone of the salsa.

Nuts and seeds: peanuts add body, and sesame brings a toasted note. Pecans or pine nuts can be used instead of peanuts, as long as they are unsalted.

Oil and vinegar: olive oil carries the fried ingredients through the blend, while vinegar and a little brown sugar round out the sharp, savoury flavours.

Frying without scorching

Keep the heat at medium and wait until the oil is hot but not smoking before adding the garlic. The garlic goes in first because it needs a little time to begin colouring.

Add the chillies and peanuts next, then the sesame seeds last. The recipe gives each stage its own short frying time, so stir and keep an eye on the pan rather than leaving it unattended.

Blending and texture

Let the pan contents cool for about 10 minutes before blending. Carefully transfer them to the blender, then add the salt, sugar and vinegar.

Start on low and build up to high speed until the mixture is smooth. If the blender struggles, pause it and follow its usual safe handling instructions; the finished salsa should be thick, not watery.

Timing and cooling

The cooking and blending are brief, but the recipe also calls for about 10 minutes of cooling before blending. Allow extra time for the salsa to cool in its storage container if you plan to refrigerate it.

The oil should be hot enough to fry the ingredients, but never smoking. Remove the pan from the heat before transferring its contents.

How to serve it

Use salsa macha sparingly as a condiment: its oil and dried chillies make it bold and rich. Spoon it over tacos, beans, eggs or grilled vegetables and meat.

It also works as a table salsa alongside rice or a simple salad. Stir it before serving if the oil and solids have separated during storage.

Recipe notes & tips

• Use a large, heavy frying pan so the ingredients have room to fry evenly.
• Keep the oil below smoking point throughout the frying.
• Stir during each frying stage to help prevent the garlic, chillies and seeds from scorching.
• Transfer the pan contents carefully, as the oil will be hot.
• Start blending on low speed and increase it gradually.
• Taste before serving and adjust the salt to suit your preference.

Variations

• Swap the nuts: use unsalted pecans or pine nuts instead of peanuts.
• Adjust the salt: begin with the stated teaspoon and add more only if needed.
• Change the heat: use fewer dried chipotles for a milder salsa.
• Add a smoky note: toast the sesame seeds briefly in the oil as directed, taking care not to burn them.
• Serve it as a dip: pair a small bowl with warm tortillas or crunchy vegetables.

Common mistakes to avoid

• Smoking oil: lower the heat before adding the garlic so the oil is hot but not smoking.
• Burnt garlic: stir it and remove the pan from the heat once it begins to colour.
• Overcooked sesame: add the seeds after the chillies and peanuts, and fry them for about 1 minute.
• Blending while too hot: let the pan contents cool for about 10 minutes first.
• Starting the blender too fast: begin on low speed and build up gradually.
• Leaving it unrefrigerated: chill the salsa if it will not be used that day.

How to store

Let the salsa cool, then cover and refrigerate it if you will not use it the same day. The recipe does not specify a storage life; use a clean, sealed container and follow your usual food-safety guidance. Stir before serving if the oil separates.

Frequently asked questions