Salsa Macha is Mexico’s answer to chili crisp: spicy, nutty, garlicky, crunchy, and good on literally EVERYTHING. Eggs, tacos, veggies, grilled meats, noodles… nothing is safe.
Full step-by-step recipe is here on our blog:
👉 https://www.jonathanzaragoza.com/recipes/salsa-macha
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👇 SALSA MACHA RECIPE (Yields: 1 Pint)
INGREDIENTS
• 300g neutral oil (about 1¼ cups)
• 40g red-skinned peanuts, raw
• 40g pumpkin seeds (pepitas), raw
• 40g peeled garlic, whole
• 30g ancho chiles, seeded & stemmed
• 5g morita chiles, stemmed
• 5g chiles de árbol, stemmed
• 10g sesame seeds, raw
• 1g Mexican oregano, dried
• 0.5g coriander seeds, whole
• 15g apple cider vinegar
• 6g Diamond Crystal kosher salt
• 4g sugar
Slice ancho into smaller pieces so everything matches size. Toast all chiles on a dry comal/skillet until fragrant (1–2 minutes). Set aside.
Add oil + peanuts to a medium pot. Cook over medium until golden brown.
Remove peanuts from the oil and reserve.
In the same oil, add pepitas, sesame, garlic, toasted chiles, oregano, and coriander. Cook over low heat until garlic is soft and golden. Cool completely.
Strain the solids from the oil. Transfer solids to a food processor with salt + sugar. Pulse to a spoonable, chunky texture — not a paste.
Return solids to a jar. Add the infused oil back in. Stir in vinegar. Rest at room temp for 24 hours. Gets even better with time.
⸻
CHAPTERS:
00:00 Introduction
00:31 Chile Deep Dive + Prep
03:28 Fry Nuts
06:37 Fry Garlic + Rest of Ingredients
08:01 Strain Off Oil
08:20 Pulse Solids in Food Processor
09:00 Combine Everything
10:25 Taste Test
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21 Comments
I also like the idea of using less plastic bags to waste those food scraps in!
Man great salsa for a vid, been waiting for this one.
I watch all of your videos because you always have great advice, like using your hands to feel the temp of the chilies. Nice little move(tm).
Your way of teaching is very easily digestible.
I’m definitely making this and a batch of salsa seca I may near future.
Why do we have hands? To feel chilies as we're toasting them, to pet cats, and to hug the one and only Goatboy. <3
that looks spicey dude, but I can make that with sour crout toss fried beef dog in mf and shabam you be at my crib gorglin it rolling all over carpet screaming uhhhh weee daddy I ain't leavin si si El Chapo Cabra qwit bullshitin mate mhhh
Any steps I should take to reduce botulism risk, or does the vinegar do enough? I’m considering making this as a stocking stuffer and don’t wanna kill my friends.
Thank you, brother, for another must try salsa recipe!! Peace!
Would love to see a Mama Z's gardening tips video
I made Rick Baylesses salsa macha a little while ago with balsamic vinegar. Its so fucking good. Gotta try this one now.
hat is sick!!!
love it!!
depth of flavor of this must be insane!!
thanks
your a sox fan
im a twins fan
i feel your pain!
I’m so happy to make this next! Also I just wanna point out that I REALLY appreciate you being so thoughtful about your sponsors and the type of products and services they provide. It’s really nice to see, and see y’all supported!
Chili Crisp you say, I'm in.
Letsgo I thought you had already made this video? It’s all good we’ll watch it again 😂
Jonathan, you're really uping your video production game! Beautiful! I look forward to these, thx man
I was working with Jalapeno in the kitchen one time and forgot to wash my hands before using the bathroom because I was drinking too, and he ain't lying! It is going to burn for a while 😂🔥
Dude, you're fucking crushing it.
Go cubs!!
How much powdered apple cider vinegar do you add?
This is the salsa I had when I was working in the RGV that got me influenced to thoroughly rethink how I approached and made Mexican food going forward. Truly life changing. Salsa macha is so good you can just add noodles to make a full dish.
Where in Chicago do you get your dried chiles from? Those seem much more pliable than what I find at my local spot.
Always has heat on the wrist!