I’ve been growing chile peppers in Minnesota for over 20 years, drying my own fresh chile peppers into ancho peppers and other dried peppers in our farm kitchen. Salsa Macha, Mexico’s answer to chili crisp, is one of my favorite ways to use them.
This crispy, smoky chile oil originated in Veracruz and transforms tacos, eggs, rice, and pretty much everything else you would find on a Mexican plate. Here’s how to make it at home
Quick Summary: Salsa Macha is a crispy Mexican chile oil made with fried dried peppers, garlic, peanuts, and sesame seeds. Smoky, crunchy, and endlessly versatile—use it on tacos, eggs, pizza, or straight from the jar. Prep: 10 min | Cook: 10 min | Makes: 2 cups | Keeps: 1-2 months refrigerated
Jump to: Recipe | What is Salsa Macha? | Salsa Macha vs Chili Crisp | Key Ingredients & Substitutions | Best Chiles |Step by Step | Serving Suggestions
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What is Salsa Macha (Mexican Chile Oil)?
Ever had the feeling your tacos, chorizo scrambled eggs or quesadillas were missing a bit of… something? Crisp, depth, smokiness, heat?
That’s probably because you didn’t top them with salsa macha!
Likely originating in the province of Veracruz, Mexico, salsa macha is the Mexican answer to Chinese chili crisp.
The word “macha” stems from the verb “machacar” in Spanish, which means crushing or pounding – a reference to the fact that this salsa was originally prepared in a molcajete, a traditional basalt stone mortar, and pestle.
Tip: Don’t have a molcajete? Nowadays, some folks use a blender to prepare this Mexican chile oil.
Dried chile peppers and garlic are fried in oil to crisp them up and then combined with nuts and some vinegar to make a spicy oil with delightfully crispy bits.
Perfect to top pretty much everything you can think of. I even sneak a bit straight from the jar sometimes!
Salsa Macha has definitely been “discovered” here in the U.S., which is good news for us, as it’s becoming more easy to find.
Your local Mexican grocery store might carry a few versions, although my personal favorites are the Salsa Macha varieties from the Masienda store:
This being said, Salsa Macha is also very easy to make at home (see recipe below).
Because it’s oil-based, you can prepare big batches and store them for 1-2 months to use whenever you want to add a bit of “zing” to both Mexican and international dishes.
How Is Salsa Macha Different from Chili Crisp?
As I mentioned, Mexican Salsa Macha is similar to chili crisp, a condiment popular throughout much of China.
You may have tried the popular Lao Gan Ma chili crisp, which became a trending topic during the pandemic for use on anything from avocado toast to ice cream (yes, really, ice cream).
The base for Salsa Macha and chili crisp is the same: dried chile peppers and oil. Both also contain fried garlic and may have sesame seeds.
However, there are several differences:
- Chinese chili crisp contains onions, soy sauce, ginger, and Szechuan peppercorns
- Chinese chili crisp may contain fermented soybeans and spices like star anise
- Mexican Salsa Macha contains peanuts and vinegar
- Mexican Salsa Macha usually doesn’t contain sugar, chili crisp has a little
Tip: If you like a strong smoky flavor, you should go for Salsa Macha. If umami (savoriness) and flavor complexity are your priorities, you can try chili crisp instead.
Key Ingredients & Substitutions
As often happens with classic recipes, loads of different versions of Salsa Macha have popped up over the years.
Depending on where you are in Mexico, you’ll be served macha with or without peanuts, with or without sesame seeds, and with different types of chile peppers.
In this recipe, we’ll imitate the version popular in the province of Veracruz. It has both peanuts and sesame seeds, which I think add to the flavor! Still, if you want something very simple, you can skip them.
- Chile peppers: see the section below for details.
- Fresh garlic
- Toasted peanuts, or use almonds or pecans
- Toasted sesame seeds, or use sunflower/pumpkin seeds
- Vinegar, such as apple cider vinegar or just regular white
- Vegetable oil, like olive oil or peanut oil, depending on which flavor you prefer
- Salt
I recommend making your first batch of Mexican chili oil with these basic ingredients, just to get a feel for the flavor.
After that, the world is your oyster… try adding dried fruit, cacao nibs, or even dried hibiscus flower (sold as “flor de Jamaica”).
What Chiles Work Best for Salsa Macha?
The best peppers to use for Salsa Macha are the peppers you have on hand. As mentioned, even inside the country of Mexico, different versions of this salsa are to be found.
In some regions, chile de árbol (bird’s beak pepper) is used, while in others, folks prefer chipotles (dried, smoked jalapeños). Serranos are also popular.
Here are some options. Mix them up if you want!
- Chile de árbol: earthy and potent
- Chipotle (such as chile Morita): smoky, less spicy
- Chile serrano: sweet, earthy, quite potent
- Chile ancho: sweet, mild
- Chile de guajillo: sweet, tangy, quite mild
Tip: If you don’t handle spicy food very well yet, your best bet is probably a mix of anchos and guajillos. More experienced spice lovers can go straight for the chiles de árbol. At a maximum Scoville rating of 30,000, they’re still way less spicy than something like a habanero.
Step by Step Photos
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Serving Suggestions
One of the main reasons Salsa Macha is quickly gaining popularity here is because it’s just so versatile.
This is my go-to topping for chorizo and eggs—the crispy bits are perfect with the runny yolks. Below are some more favorites that are enhanced with Salsa Macha.
- Tacos, like birria (tacos served with consommé)
- Sopa de fideos (noodle soup)
- Chorizo & eggs (spicy breakfast classic)
- Tamales (stuffed corn dough steamed in corn husks)
- Quesadillas (cheese-stuffed tortillas)
- Pozole (traditional stew)
As for non-traditional options, there are so many. Here are my favorites:
- Pizza (the crispy salsa and heat are great with cheesy pizza in particular!)
- Scrambled eggs
- Grilled chicken
- Mixed with Mexican rice
- Mixed with noodles
- Potato wedges
- Cream cheese bagel
FAQ
Yes. Use mostly ancho and guajillo chiles, which are mild and sweet. Skip or reduce the chiles de árbol.
Both are crispy chile oils, but salsa macha uses peanuts and vinegar with a smokier profile. Chinese chili crisp includes soy sauce, ginger, and fermented soybeans for more umami.
Absolutely. Almonds, pecans, or pepitas all work. Hazelnuts add a nice twist.
Keep it in an airtight jar with all the bits submerged in oil. Refrigerated, it lasts 1-2 months. Room temperature, about 2 weeks. You can also freeze it in ice cube trays.
No. Oil-based sauces aren’t safe for home canning due to botulism risk. Freeze instead
Following a slow carb diet? Salsa Macha is naturally compliant and adds serious flavor without sweeteners. I use it on eggs, grilled proteins, and roasted vegetables. For more slow carb recipes, check out my Guide to Fat Loss through a Slow Carb Diet
Homemade Mexican Chile Oil (Salsa Macha)
Equipment
- 1 frying pan
- 1 Blender
Ingredients
- 1 cup olive oil see notes
- 5 cloves garlic sliced
- 20 chiles de árbol stems removed
- 5 chiles moritas stems removed
- ½ cup peanuts raw, unsalted
- 1 tablespoon sesame seeds
- 1 tablespoon vinegar white or apple cider
- salt to taste
Instructions
- Heat the olive oil in the frying pan over medium to medium-low heat. It shouldn't be really hot or smoking!If you are using a cast iron skillet, know that it retains its heat once brought up to temp. It is easy to burn the ingredients so be careful of the temp and move quickly.1 cup olive oil
- Fry the garlic slices until golden brown (about 1 minute), and remove with a slotted spoon and set aside to cool off a bit.5 cloves garlic
- Fry the chile peppers for about a minute in the same oil, until their color darkens (about 1 minute). Remove and set aside.20 chiles de árbol, 5 chiles moritas
- Fry the peanuts in the skillet until they reach golden brown (about 1 minute). Remove and set aside to cool.I found the peanuts difficult to remove with a slotted spoon so I poured the contents of the skillet though a sieve into a bowl. Reserve the oil in the bowl and set the peanuts aside to cool.1/2 cup peanuts
- Add the sesame seeds and the vinegar to the blender along with the garlic, peppers, and peanuts. Pulse until the desired consistency is reached. Leave some bits, you don't want to turn your chili oil into chili paste!1 tablespoon vinegar, 1 tablespoon sesame seeds
- Pour into a bowl or jar and add the oil back in. Mix well and add salt to taste.salt
Notes
- You can really use any oil you like. Olive is popular, but grape seed, peanut, or sunflower would also work just fine.
- You can remove the seeds from the chile peppers, but it’s not a must. Just a matter of preference!
- It’s important not to burn the garlic and chile peppers, as it will turn them bitter and ruin the flavor of your salsa macha.
- This recipe makes around 2 cups of salsa macha, which equates to 32 one-tablespoon servings.
It is Chile Oil not Chili Oil. Do you know the difference?
Yep, I know the difference. My writer from Spain did that post, so I will correct it and let her know. (Btw, I left it as chili when talking about the Chinese chili crisp, as that is how the brand is known). It should be corrected when referring to chile peppers. Thank you for the comment, I appreciate the correction.