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This homemade Salsa Macha turns basic ingredients into a deep, toasty chile oil that makes everything better, from tacos to veggie dishes. When you mix toasted chiles with nuts and seeds, you get flavor depth that you just can't find in store-bought options.
I first whipped this up after my trip to Oaxaca where I couldn't get enough of this rich, traditional sauce. Now I always have a jar in my fridge—it's my go-to trick for wowing dinner guests without any extra work.
Ingredients
- Avocado Oil: Works as a neutral base that doesn't overpower but lets the other flavors do their thing
- Shallot and Garlic: Build the flavor foundation when slowly cooked in the oil
- Chile Flakes: Bring adjustable heat and gorgeous color; mix different types for better taste
- Dry Roasted Peanuts: Add a rich nuttiness that helps balance the spiciness
- Roasted Pepitas: Give a nice crunch and subtle earthy notes
- Roasted Sesame Seeds: Bring a nutty flavor similar to tahini that ties everything together
- Soy Sauce: Adds depth and savory goodness without making it taste like Asian food
- Hot Sauce or Vinegar: Cuts through the richness with a touch of tang
- Kosher Salt: Makes all the flavors pop; try flaky salt if you've got some
- Granulated Sugar: Tames the heat with a bit of sweetness; add more or less as you like
Step-by-Step Instructions
- Set Up Your Station:
- Get a big heat-proof bowl ready with a mesh strainer on top and put the chile flakes in the bowl. This setup lets you quickly drain the hot oil so nothing burns.
- Warm The Oil:
- Get your avocado oil to about 300-325°F in a heavy pot. This temp range matters a lot - too cool and you won't get good flavor, too hot and everything burns. A cooking thermometer really helps here.
- Cook The Aromatics:
- Toss in your chopped shallots and garlic, letting them cook for 5-6 minutes until they turn golden. Keep stirring so they cook evenly and watch them closely since they can burn in seconds.
- Steep The Chiles:
- Slowly pour the hot oil through your strainer onto the chile flakes in the bowl. The strainer will catch the fried bits for later. Let the chiles sit in the hot oil for 30-60 seconds; this key step releases all their flavor.
- Mix In Other Stuff:
- While the oil's still warm, add the nuts, seeds, soy sauce, hot sauce, and half the salt and sugar. Stir gently to mix everything while keeping some texture.
- Finish It Off:
- After the oil cools down, add back the fried shallots and garlic you saved. Give it a taste and add more salt and sugar until you get that perfect mix of savory, spicy, and slightly sweet.
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I think black sesame seeds really make this salsa macha special, not just because they look cool against the red oil, but because they taste richer than white ones. My grandma always told me good food should look as good as it tastes, and this sauce definitely does with its rich colors and bits of seeds and chiles.
Picking Your Chiles
Chile flakes work fine for quick cooking, but if you want the real deal, go with whole dried chiles. Just toast 3-6 dried chiles like ancho, guajillo, arbol, or chipotle in a dry pan until they smell amazing, then take out the stems and seeds before adding to your oil. This old-school way gives you deeper flavors that change based on which chiles you pick. Any Mexican grandma would tell you this is the only way to get truly authentic taste.
Storage Guidelines
Your salsa macha will stay good in the fridge for about a month in a clean, sealed container. The oil gets solid when cold, so let it warm up before using. Always grab it with clean spoons to keep it fresh longer. If it starts smelling funky or grows mold, throw it out, though that rarely happens since oil naturally preserves things.
Serving Suggestions
Make everyday food taste amazing by spooning this salsa macha over avocado toast, scrambled eggs, baked sweet potatoes, or grilled corn. Mix it with lime juice and a bit of honey to marinate chicken or pork. For a quick impressive snack, pour some over room temp goat cheese and serve with crackers. Just the oil alone makes fantastic bread dip when you have friends over.
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This salsa macha turns plain meals into something you won't forget. You only need a little bit to make your cooking taste like it came from a fancy restaurant.
Frequently Asked Questions
- → How do I use Salsa Macha?
This sauce is incredibly flexible! Add it to grilled vegetables, meat, tacos, rice, eggs, or even toast for extra heat. Stir it into broths, marinate meats, or mix with citrus juice for a dressing.
- → Can I switch up the chile types?
Totally! While chiles like árbol, guajillo, or ancho are common, you can change the flavor or spice by trying others. For a milder mix, go heavier on guajillo. Amp it up with smoky choices like morita or chipotle.
- → Why do I need to strain the garlic and shallots?
This step ensures you don’t overcook them while heating the oil. Tossing them back into the sauce brings all the flavor without any bitterness.
- → Can I tweak the salsa texture?
Want it chunky? Add more coarsely chopped nuts and seeds. Want it smoother? Blend part of the sauce. You can also play with how much oil you use to get the consistency you like.
- → Does it need to stay cold?
Yes! Keep it refrigerated for freshness because of the fresh garlic and shallots. Always handle with clean spoons to avoid spoilage.
- → How do I make it nut-free?
Just skip the peanuts and increase the seeds like sesame or pepitas. For an entirely nut-free option, fried onions are a tasty substitute while maintaining that crunch.