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I Make Jar After Jar of This Easy Mexican Salsa (It Wows Everyone!)

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso (bean and cheese tostadas). This vibrant Mexican salsa is a rich blend of toasted dried chiles, crunchy peanuts, toasted sesame seeds, and fragrant garlic all infused in a golden, flavorful oil. A key ingredient in the version I grew up with is dried chiles de arbol, which bring a sharp fiery heat and slightly smoky flavor. When gently fried, these red chiles release their intense heat and add a satisfying crunch that balances perfectly with the salsa's nutty richness. Salsa macha has roots in the coastal regions of Mexico, particularly Veracruz and Oaxaca, where local ingredients like peanuts and sesame seeds come together with chiles and garlic to create this beloved rustic salsa that is now seen throughout Mexico. In Mexico, salsa macha has become a cherished versatile condiment. We put it on just about anything. Try drizzling it over scrambled eggs, rice, grilled meats, and vegetables. My personal favorite is drizzling some over an elote con queso. This salsa brings layers of tradition, warmth, texture, and bold flavor to every dish. Why You'll Love It It pairs perfectly with just about anything. Salsa macha isn't just a taco's best friend; it can be drizzled over scrambled eggs, avocado toasts, used alongside any meats, mixed into marinades, and so much more. The perfect make-ahead salsa. Salsa macha is incredibly flavorful and delicious the day it's made, but the longer it sits, the more flavor it develops. The oil begins to absorb and infuse with all the spicy, nutty savory notes, making the salsa taste better every day. A longer shelf life. Thanks to the oil base and the fried ingredients, salsa macha can be kept in the fridge for up to a week (or longer) as the oil acts like a preservative, protecting the ingredients from spoiling quickly. Key Ingredients in Salsa Macha Peanuts: Add a deep, roasted nuttiness that helps balance the bold spicy heat from the dried chiles, mellowing its overall intensity. Chile de arbol: Brings in the heat alongside the guajillo peppers to create a layered heat rather than just a burn. It delivers a salsa that's sweet, smoky, nutty, and spicy. Garlic: The blended, toasted garlic bits help add texture and a small burst of flavor in every bite while also lightly flavoring the oil in the salsa. Sesame seeds: Add depth to the salsa with a slightly toasted nuttiness that complements the peanuts and the chiles. How to Make Salsa Macha Prepare chiles. Trim the stems and remove the seeds from dried guajillo chiles and dried morita chiles. Cut each guajillo and morita into pieces. Trim the stems from dried arbol chiles (and remove the seeds if you want less spicy heat). Halve each arbol. Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic begins to brown. Stir in all the dried chiles and white sesame seeds. Reduce the heat to low and cook until the chiles start to blacken in spots and the sesame seeds and garlic are golden brown. Stir in remaining oil. Turn off the heat. Stir in the remaining vegetable oil, return to medium-low heat, and cook until the oil is a light orange or yellow color. Transfer to a heatproof bowl and let cool. Blend. Transfer to a food processor or blender and add kosher salt. Pulse until the chiles and peanuts are coarsely chopped but the salsa is still chunky. Scrape into a jar or an airtight container. If it separates, stir before serving. Helpful Swaps Pepitas make a wonderful substitution for peanuts. Just be careful when toasting, as they will add bitterness to the salsa if taken too far. Seeding morita and guajillo peppers is important; the seeds have a tendency to be bitter, unlike the seeds of an arbol chile, which add a touch of smokiness and spice. If less spice is desired, seed the arbol chiles as well. Storage and Make-Ahead Tips Salsa macha can last up to a week in the refrigerator and will intensify in color as it sits. Make sure to bring the salsa to room temperature and stir before eating. What to Serve With Salsa Macha Mexican Street Corn My Abuelitas Tamales Frijoles De La Olla Chile Colorado Recipe Huevos Rancheros Casserole Salsa Macha Recipe Keep a jar of this smoky, crunchy condiment in your fridge at all times. It makes everything taste better! Prep time 12 minutes Cook time 10 minutes Makes 1 1/4 cups Serves 6 Ingredients 2 large dried guajillo chiles 3 dried morita chiles 8 dried arbol chiles 1 cup vegetable oil 1/4 cup unsalted raw peanuts or pumpkin seeds 4 cloves garlic, peeled 2 tablespoons white sesame seeds 1/2 teaspoon kosher salt Instructions Trim the stems and remove the seeds from 2 large dried guajillo chiles and 3 dried morita chiles. Cut each guajillo and morita into 4 pieces. Trim the stems from 8 dried arbol chiles (and remove the seeds if you want less spicy heat). Halve each arbol. Place 1/4 cup of the vegetable oil, 1/4 cup unsalted raw peanuts, and 4 peeled garlic cloves in a medium skillet, preferably stainless steel. Cook over medium heat, stirring often, until the garlic begins to brown, 3 to 4 minutes. Stir in all the dried chiles and 2 tablespoons white sesame seeds. Reduce the heat to low and cook, stirring frequently, until the chiles start to blacken in spots and the sesame seeds and garlic are golden brown, 2 to 3 minutes. Turn off the heat. Stir in the remaining 3/4 cup vegetable oil. Return to medium-low heat and cook until the oil is a light orange or yellow color, about 2 minutes. Transfer to a heatproof bowl and let cool for 15 minutes. Transfer to a food processor or blender and add 1/2 teaspoon kosher salt. Pulse until the chiles and peanuts are coarsely chopped but the salsa is still chunky (do not blend until completely smooth), scraping down the sides of the food processor as needed. Scrape into a jar or an airtight container. If it separates, stir before serving. Recipe Notes Substitutions: Dried puya chiles can be substituted for arbol chiles. Storage: Refrigerate in an airtight container for up to 1 week. 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