The short answer: Mexican chili oil, called salsa macha, is dried chilies, garlic, peanuts and sesame seeds fried gently in oil, then blended to a coarse, crunchy sauce with salt and a splash of vinegar. It takes about 25 minutes. Keep it in the fridge.
Salsa macha comes from Veracruz on Mexico's Gulf coast. Where Chinese chili oil is mostly oil with fine flakes, Mexican chili oil is thick with toasted nuts and seeds. It tastes smoky, nutty and a little sweet. Spoon it on eggs, tacos and grilled vegetables. The one skill it asks for: dried chilies burn in seconds, so they go into the oil last and come out fast.
| At a glance | |
|---|---|
| Time | About 25 minutes |
| Makes | About 350 ml |
| Heat | Medium, set by the chilies you choose |
| Keeps | 4 days in the fridge with garlic, or freeze |
Ingredients
- 240 ml (1 cup) neutral oil: sunflower, rapeseed or peanut
- 4 garlic cloves, thinly sliced
- 50 g (⅓ cup) unsalted peanuts
- 2 tablespoons sesame seeds
- 20 g dried chilies: for example 6 chiles de árbol, 2 guajillo and 1 ancho or morita, stems and most seeds removed
- 1 teaspoon salt
- 1 teaspoon sugar or grated piloncillo
- 1 tablespoon apple cider vinegar
How to make salsa macha
- Prepare the chilies. Snip the dried chilies into pieces with scissors. Shake out most of the seeds.
- Fry the garlic and nuts. Put the oil, garlic and peanuts in a small pan over medium-low heat. Cook for 5 to 7 minutes, stirring, until the garlic is pale gold.
- Add the sesame. Stir in the sesame seeds and cook for 1 minute more.
- Add the chilies. Take the pan off the heat. Stir in the chilies and let them sizzle in the hot oil for 30 to 60 seconds, until they smell toasty. They turn bitter if they go black.
- Cool. Let everything cool for 10 minutes.
- Blend. Pulse in a blender or food processor with the salt, sugar and vinegar. Stop while it is still coarse and crunchy.
Which chilies to use
| Chili | Heat | Flavour |
|---|---|---|
| Chile de árbol | Hot | Clean, sharp heat, bright red |
| Guajillo | Mild | Fruity, deep red colour |
| Ancho | Mild | Sweet, raisin-like |
| Morita | Medium | Smoky, like a dark chipotle |
Mix one hot chili with one or two mild ones for colour, depth and heat. For a milder sauce, use more guajillo and fewer chiles de árbol.
Salsa macha and Chinese chili oil
Both start with dried chilies in oil, but they are made in different ways. Chinese chili oil is poured hot over flakes, then strained or left fine. Salsa macha fries everything together and is blended coarse, so it is closer to a chili crisp. If you want the poured style, see our guide to how to make chili oil. If you are mid-recipe with none of either, our chili oil substitute guide has quick swaps.
Common mistakes
- Heat too high for the garlic: garlic that browns fast turns bitter. Keep it on medium-low and stop at pale gold.
- Chilies in a pan on the heat: they go from toasty to black in seconds. Always add them off the heat.
- Blending hot oil: hot oil can spit and push up the blender lid. Let it cool for 10 minutes first.
- Blending too long: you lose the crunch. Pulse a few times and stop while it is still coarse.
Ways to use it
- Spooned over fried or scrambled eggs
- On tacos, quesadillas and tostadas
- Over grilled corn, courgettes or sweet potato
- Stirred into soured cream or yoghurt as a dip
- On avocado toast with a squeeze of lime
A gentler, garlic-free version
For a jar that keeps longer, leave out the garlic. Make it with chilies, peanuts and sesame only. The NOIDS Herb Lab Oil function can also slowly infuse dried chilies into oil at 100 °C / 212 °F, with no risk of scorching. Fry the nuts and seeds separately, then blend them with the infused oil.
How to store salsa macha safely
- With garlic: keep it in a clean, closed jar in the fridge and use it within 4 days, or freeze it in small portions. University food-safety guidance gives the same advice for garlic in oil, even when the garlic is cooked.
- Without garlic: keep it in the fridge and use it within about a month. Penn State Extension allows up to 3 months; we use the shorter time.
- The oil firms up when cold. Leave it out for 10 minutes before serving and stir well.
- Always use a clean, dry spoon.
For more on why the fridge matters, read does chili oil need to be refrigerated.
Questions
What is salsa macha?
Salsa macha is a Mexican chili oil from Veracruz. Dried chilies, garlic, peanuts and sesame are fried in oil and blended coarse. It is nutty, smoky and crunchy.
Is Mexican chili oil very hot?
It depends on the chilies. Chiles de árbol make it hot. Guajillo and ancho make it mild and fruity. Mix them to get the heat you want.
Why did my salsa macha turn bitter?
The chilies burned. Add them off the heat and give them only 30 to 60 seconds. Black chilies taste bitter.
Can I make salsa macha without nuts?
Yes. Leave out the peanuts and use more sesame seeds or pumpkin seeds instead. The texture stays crunchy.
How long does salsa macha keep?
With garlic, use it within 4 days from the fridge, or freeze it. Without garlic, it keeps about a month in the fridge.
