Salsa Macha

Salsa macha may not be something you have heard of before, but trust me it is such an unusual and awesome salsa that it’s texture alone will have you wondering. Salsa macha is unlike your common red or green salsa that you may have come to know, and typically referred to as ‘macha’, the feminine version of ‘macho’, this one lives up to its name. It’s bold, unique, and strong in every way.

Salsa macha is a blend of chilies, oil, and nuts, and is just crazy out of this world. I’ve been stirring this up and drizzling over morning omelettes, and dipping warm tortillas in it. It reminds me of a red chili sauce I made a couple of years ago, but a bit different in terms of the chilies that are involved.

Salsa Macha Recipe
Salsa Macha Recipe

Let’s get started.

Ingredients:

  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • 1/2 cup of pecans
  • 1/4 cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt

Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.

Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.

During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.

How to make salsa macha
How to make salsa macha

Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.

Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

Salsa Macha
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • ½ cup of pecans
  • ¼ cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt
Instructions
  1. Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.
  2. Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
  3. During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.
  4. Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
  5. Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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