In my Los Poblanos post I mentioned that Bobby and I had eaten at Campo, Los Poblanos’ fine dining restaurant. My meal was a rib eye, roasted potatoes and mushrooms smothered in Salsa Macha. It was quite delicious! I loved the salsa macha so much that I just couldn’t resist looking up recipes in hopes of recreating this salsa at home.
Salsa macha’s origin is found in the Mexican state of Veracruz. There are many, many different versions but the common ingredients are chiles, seeds, nuts and oil. After that, it’s up to the cook or chef for any additions. The types of chiles, nuts, seeds and oil are variable allowing for a wide range and depth of flavors in every batch.
For my first try at salsa macha, I used Rick Bayless’ recipe as a guide, and ingredients I had on hand. The result was delicious. A little different flavor than the macha at Campo, but close enough to want to make it again and again. Most salsa macha recipes use dried guajillo pepper, anchos and chile de arbols, but I found several different combinations of chile as well as some recipes that just used one type.
For this batch I used ancho (dried green poblano), mulato (dried red poblano), and New Mexico dried red chiles. This combination yielded a medium spice and lots of rich red chile flavor with a hint of smokiness. A perfect combination in my opinion. I plan to try other types of chiles, but because this combo was so good, that might be a little difficult to do.
Different chiles do yield different levels of spiciness as well as flavors. If you want a really spicy salsa, a dried habanero or two, some chile de arbol, or chipotle would do the trick. I encourage you to take the following recipe and experiment with the ingredients – both the chiles and the nuts/seeds. In my Kitchen Notes you’ll find several suggestions of each.
How to Use Salsa Macha
Salsa Macha can be use in so many ways. Pour over meats and vegetables, use as a salsa for tacos, tostadas, burritos, add to hamburgers, sandwiches, and eggs – fried or scrambled. Some sites suggested using it as a salsa for chips, but I tried that and found it too oily. However, a couple of tablespoons could be added to a tomato-based salsa and it would be delicious.
The other night we made a pot of black beans. Dinner was a bowl of beans topped with cotija cheese, diced onion, Greek yogurt, and salsa macha. It was delicious. Two nights later, I used some of the leftover beans for black bean tostadas, topped with cheese, onion, olives, lettuce, and…wait for it…salsa macha! What a tasty tostada.
Have fun experimenting! I know you are going to love the result.
Salsa Macha
A rich salsa made with a blend of chiles, seeds, nuts and oil that can be used on tacos, tostadas, meats, roasted vegetables, burgers, sandwiches and more.
See Kitchen Notes for more information, substitutions, and related links.
- 1 1/2 to 2 cups mild olive oil*
- 6 large garlic cloves, smashed
- 1 Tbsp sesame seeds
- 1/2 cup peanuts and raw pumpkin seeds* (half seeds, half nuts)
- 2 ounces dried red chiles*, stem and seeds removed, then cut or blended into 1/4" pieces
- 1 Tbsp apple cider vinegar
- 1/2 to 1 tsp Kosher salt (to taste)
In a heavy saucepan, heat the olive oil, garlic cloves, sesame seeds, pumpkin seeds and peanuts over a medium high heat. Cook until garlic starts to brown, about 5 minutes. (Don't let the garlic get too brown because it will continue to cook once you turn off the heat.)
- Add the chopped chile and let cool 5 minutes.
In a bowl, combine the vinegar and salt. Stir until salt dissolves. Pour into hot oil.
- Let the oil cool to room temperature. Pour into blender and pulse several times until chile, nuts and seeds are minced. Do not make a purée. You want a relatively coarse texture.
Oil – A mild olive oil works great, but any neutral oil such as safflower, grapeseed, vegetable oil or sunflower works. Many recipes call for 2 cups oil, but I found that to be too much, so I cut it down to 1 1/2 cups oil. If you want extra oil, use 2 cups and use it to saute vegetables, cook eggs, or sear meat. It’s just a chile-infused oil, so why not?
Chiles – Any mix of dried red chiles can be used. Typically, this salsa is made with guajillo pepper, anchos and chile de arbols. I use ancho, mulato and NM red, but plan to play around with other combinations. Each combination of chiles yields a different flavor profile and spiciness.
To chop dried chiles – Scissors works, but a food processor makes this task easier and faster. Just pulse a few times until chiles are close to 1/4″ pieces. Do NOT grind to a powder.
Nuts and seeds – Several different types of nuts and seeds can be used. Some recipes use only peanuts. Others use a mix of nuts. Piñon, pistachio, walnuts, almonds and pecans are all fair game. Some recipes add pumpkin seeds or sunflower seeds. Experiment and have fun.
Storage – This stores in the refrigerator for up to a 1 month. It also freezes well.
Uses – Salsa for tacos, tostados, burritos, poured on grilled steaks, eggs, a variety of vegetables, roasted potatoes, burgers, and sandwiches, to name a few. It can also be added to a tomato-based salsa for chips.
I have yet to find a salsa or spicy sauce that can’t be used as a topping for tacos, burritos, enchiladas, burgers, or sandwiches. Here are some of my go-to salsas and sauces.
I just have to comment once again: it became our favourite ciabatta spread! Amazing!
Just wanted to drop by to say we’ve just posted our last blog post. You’re one of my oldest blogging friend, and I’ve thoroughly enjoyed your blog, and I’ll still be visiting. But we’ve got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.
Congratulations John for a very successful almost 12 years of posting delicious recipes of a wide variety. I’m sorry to see you go, but thrilled that you are moving on to hopefully more exciting adventures. You can be guaranteed that I will continue to visit your blog, as I have and still do make some of your recipes. So hopefully you will keep it up for a while longer. Enjoy your retirement Darlin! Thanks for dropping by and sharing you news with me. Cheers, MJ
Wonderful flavors and texture! I’m dreaming of the things I could eat this on!
Gracias por la receta se ve diferente. Te mando un beso.
De nada!
I’ve never had anything like this before – it looks so flavorful and really good!
Hi MJ,
Love your recipes. Many are on repeat for us! Question re this Salsa – have you canned it/preserved it and if so what was your experience?
Alyson, I’m so glad you are enjoying my recipes! I have not canned or preserved this salsa but I have frozen it and it freezes quite well. I’m not sure why it couldn’t be canned. I would probably reduce the amount of oil in the canning jars and use small jars, but that’s just a suggestion. If you give it a try, please let me know how it turns out. Cheers, MJ
So interesting. I’ve never had a salsa like this. I bet it’s delicious. I love how versatile it sounds.
I’ve never heard of this but can’t wait to try it. Lots of possibilities with this condiment! Thanks!
Wow! Your salsa macha is a must try. I know the boys would be slathering it on everything from their morning eggs to whatever is on the dinner menu. Love the addition of the acid and the pumpkin seeds.
Thanks Bobbi. Your boys are so much like me. I’ve been slathering on everything as well. 🙂
This salsa reminds me of pesto and I am sure we’ll love it! Every way!
Thanks Davorka. I guess you could say it’s like a pesto but so different than herb herb, for sure.
This is beautiful. Last year, we spent time in New Mexico. We had the pleasure of dining at Campo. What a experience! I did not experience the salsa matcha but, wow, I could imagine. I am saving this recipe! Love this –
Best,
Velva
thank you Velva. Glad to see that you went to Campo while in New Mexico. I’m sure whatever you had there was memorable. Cheers, MJ
Sounds like a delicious way to jazz up all sorts of dishes! I’d love to try it on scrambled eggs!!
I want to try this salsa macha. It sounds amazing.
Thanks! It’s quite good and definitely worth trying.
Oh, MJ, this sounds incredible, and it looks so rich & glorious… I’ve had herb/seed mixtures (zataar and the like) but nothing in salsa form like this I don’t think, what a beaut. Thank you for picturing the chiles too, I find that so helpful. There’s a Mi Ranchito market the next town over from us that I’ve been wanting to explore, this is a good reason too:)
Thanks Kelly. I find this similar to a chimichurri which I love, but a totally different flavor. If you haven’t figured it out yet, I love sauces, salsa, and condiments of all kinds and this is one that I’ve definitely added to my repertoire. We have a Mercado in the neighborhood and I love it. It has a half wall of one aisle with dried chiles. It’s heaven. 🙂 I think it’s time for you to explore that market. Cheers!
I must make a batch of Salsa macha and soon. I’ve tried a lot of Rick Bayless salsas, but not this one. Thanks for this post.
Thanks Lea Ann. Hope you enjoy! Be sure to save any excess oil and use to sauté vegetables or seared one of those bison steaks you have. 🙂
I love salsa macha MJ! I’m really excited to try your recipe. We’ll be in Taos in September, and I’ll be sure to bring some northern NM dried chiles home with me to include in the dried red chile mix!
Thanks Tamara. Enjoy you trip to Taos. Sounds like fun!
THIS is a must! The rich color, flavor combo, easy to make … can’t wait to try it!
Thanks Judy. Rich color, rich flavor. Hope you enjoy it as much as we do.
It sounds delicious and pretty versatile too. Thanks for sharing 🙂
Thanks Darlin. It’s quite versatile.
I love salsa macha and made a big batch at Thanksgiving that used pecans and dried cranberries. So good. Not too spicy and I love it on everything! This version sounds great, too!
Thanks Abbe. Pecans and dried cranberries sounds interesting. Haven’t seen a recipe with dried fruit, but this salsa is really open to anything. 🙂
This looks amazing MJ! It reminds me of the spicy chile crisp that I use in Asian dishes. But I love how you mixed the chiles that we can find here locally. It looks addictive; it’s something that can go on everything and I am so anxious to make it. You can’t go wrong with Rick Bayless as a guide. FYI, there is a Mexican Grocery Store in Rio Rancho (El Paisano) that has a big variety of dried chiles that are hard to find. We went yesterday and they already had freshly roasted green chile in bags at the counter! Seems like chile season is coming early this year!
Thanks Jan. I love Mexican mercados! We have one in our area and the assortment of dried chiles, masa flour, and Mexican produce is amazing. I also love getting tortillas freshly made every time I go. YUM!
Dear MJ, I love it!!! It’s probably one of the most exciting sauce recipes I’ve ever seen! Actually, it immediately made me think of the Japanese taberu rayu (oil with lots of chile sediments) probably because it contains sesame seeds and garlic too. I have it in stock constantly (the preparation is very quick) because we now couldn’t imagine certain Japanese dishes without it. I have a feeling this salsa will be the next staple! I’m very impatient to test it! (I must check which Mexican chiles I have… apart from 1kg of chipotle…) thank you so much for sharing this wonderful recipe!
Oh Sissi, so good to hear from you! I knew this is one that would excite you being the chile lover you are. 🙂 Actually, it is very similar to taberu rayu, just a different flavor profile and not near as hot, but could be. This is one I plant to have in stock along with red chile sauce. I’ve been putting it on everything.
this looks amazing MJ. And I bet it’s delicious too. Reminds me a bit of crispy chilli oil (in appearance I mean). Must add a delish hit of flavour to everything.
Thanks Sherry. Probably is similar, but I’ll just have to make a chilli crispy to know for sure. 🙂
I have never had salsa macha, let alone made one. Would love to have some tossed with roasted sweet potatoes or over some grilled chicken.
Sounds good.. Packed with so much flavours..
Thanks Gloria.
Thanks Angie. Sweet potatoes and macha sounds awesome!
How interesting ! Am totally out of my comfort zone as far as prior knowledge is concerned but can actually access all your ingredients this side of the Pond ! Most of our spice merchants now keep the various dried Mexican chillies !! Can see personal usefulness in this handsome mix, especially as I prepare a lot of wraps and open sandwiches . . . interesting flavours to be achieved . . . thanks !
Thanks Eha. Glad to hear that you can get chiles there! This is very easy to make and I’m sure, a new flavor for you.
I don’t think I’ve ever had Salsa Macha. Sounds delish! Love the looks of it — neat texture. And the flavor sounds wonderful. Thanks!
Thanks John.You’ll probably find it similar to the chili crisp you make, but I can’t say since I’ve never made chili crisp. 🙂