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Salsa Macha

Dax Phillips
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Mexican
Servings 2 cups


  • 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.
  • 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!