Spicy, crunchy, nutty, smoky Mexican chili oil. Spoon it over eggs, tacos, grilled meat, roasted veggies, avocado toast, labneh, basically anything you’d put hot sauce on.

Chilies bring a sweet, fruity, earthy heat. The peanuts and sesame do the crunch and tame the heat. The garlic with everything else infuses the oil. Keep a jar of this Mexican condiment in the fridge and you’ll avoid eating plain food again.

One hand lifts a gold spoon dripping with dark red salsa macha above a glass jar held in the other palm, flecks of chili and sesame visible through the glass, against a black background, side angle.

What is Salsa Macha

A chili oil from Veracruz. Dried chilies, garlic, peanuts, and sesame seeds get toasted and infused in golden oil. Think Chinese chili crisp, with more nuts and seeds.

Overhead shot of dried red chilies, raw peanuts, and peeled garlic cloves frying in oil in a black skillet.

To Dry-Roast or Fry in Oil

There are two ways to make salsa macha. Dry-roast the chilies, nuts, and seeds in a skillet before adding the oil, and you get a toasted, smoky flavor. Fry them directly in the oil, and the oil takes on all of it for a richer, more integrated salsa. This recipe fries in stages, all in one skillet, so cleanup is minimal. I like both, and truth be told, I have yet to meet a salsa macha I didn’t like.

Overhead close-up of dried red chili pieces, peanuts, garlic cloves, and white sesame seeds frying in oil in a black skillet.

Salsa Macha Ingredients

Oil Base: Neutral oil, like canola or vegetable.

Nuts and seeds: Peanuts and sesame seeds, with pepitas as a classic swap.

Chilies: Dried chilies like árbol, guajillo, morita, or pasilla bring the smoke and varying levels of heat.

Vinegar: Cuts through the richness of the oil, the nuts, and the sesame, and balances the heat.

Garlic: Fried, for savory depth and a little sweetness.

Overhead close-up of four dried deep red-purple chilies with green stems side by side on a black background.

How to Make Salsa Macha

Prepare chilies. Trim the stems and remove the seeds from dried chilies. Halve or cut them into pieces if necessary. Most chili seeds turn bitter in hot oil, Árbol seeds do not and can stay in if you like extra spice.

Toast ingredients. Fry the peanuts and garlic in hot oil until they just start to color, then add the sesame seeds and chilies and fry until the chilies are lightly toasted. Watch closely, it goes fast. Let everything cool.

Stir in remaining oil. Stir in the remaining oil, return to medium-low heat, and cook until the oil is a light orange or yellow color. Let cool.

Blend. Transfer to a food processor or blender and add the salt, sugar, vinegar, and jalapeño if using. Pulse just until the peanuts and garlic are finely chopped, not pureed.

A hand holds a gold spoon scooping dark red salsa macha with chili flakes and sesame seeds from a glass mason jar, against a black background, side angle.

Salsa Macha Words of Wisdom

Fry the nuts and seeds until golden for the crunch, but pull them the second they turn, since they burn fast.

Let the oil mixture cool well before blending.

Play Away

Nuts & seeds: Sesame, pumpkin seeds, and peanuts are classic, while cashews, black walnuts, almonds, and hazelnuts all work too.

Chilies: Use a mix of chilies for a fruity, smoky salsa.

Alliums: Traditionally garlic, but shallots work too.

Mix and match your nuts, seeds, and chilies. Each brings its own flavor, so it’s a choose-your-own-chili-nut-seed adventure.

Deep red salsa macha flecked with chili pieces and sesame seeds in a round white bowl on a black background; overhead shot.

Make-Ahead & Storing

Good the day you make it, even better a few days later. The oil keeps absorbing the spicy, nutty, savory notes, so the flavor deepens as it sits.

Keep it in an airtight container in the fridge for up to 2 weeks. Bring it to room temperature and stir before serving.

Dried red chili pieces, peanuts, garlic cloves, and white sesame seeds frying in oil in a black skillet; overhead close-up shot.

Drizzle the salsa macha over roasted carrots, roasted radishes, or smashed potatoes. If ya want more Mexican-inspired cuisines, the country where my parents are from, check out this salsa negra salmon and watermelon popsicles.

If ya tried this salsa, I’d love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!

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Print Recipe

Salsa Macha

A crunchy, nutty Mexican chili oil made with dried chilies, peanuts, sesame seeds, and garlic, fried in one skillet. Drizzle it over everything that wants some heat.

Prep Time10

Cook Time10

Total Time20

Course: Condiment

Cuisine: Mexican

Servings:

Author: Daniela Gerson

Ingredients

1 cup vegetable oil divided
1/3 cup raw unsalted peanuts
4 garlic cloves peeled
2 tablespoons white sesame seeds
2 ounces dried chiles, such as guajillo, morita, pasilla, or árbol stemmed and seeded, about 1 1/2 - 2 cups
1 teaspoon kosher or sea salt or to taste
1 tablespoon brown sugar or to taste
3 tablespoons white distilled vinegar
1 red jalapeno chopped and seeded (optional; for heat)

Instructions

In a skillet over medium heat, heat 1/4 cup of the vegetable oil until hot but not smoking. Add the peanuts and garlic cloves; stir and fry just until they begin to color, about 30 seconds (be careful not to burn them). Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry until the chiles are lightly toasted, about 1-2 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.
Pour the chili mixture, including all the oil, into a blender or food processor. Add the salt, sugar, vinegar, and fresh jalapeno (if using) and process or blend just until the garlic and peanuts are finely chopped (careful not to overprocess or puree). Taste and season with more salt if needed.
Pour salsa into an airtight container and refrigerate up to 2 weeks. Chili paste will sink to the bottom once it rests. Stir it up to combine well (or let it settle and use the flavored oil).