1-First Step: Prepare the Peppers Begin by removing the stems and seeds from all the dried peppers this includes the 2 large ancho peppers, 2 large guajillo peppers, and 5-6 chile de arbol peppers. Chop them into very small pieces, about 1/4 inch or smaller, to ensure they blend well later. This step sets the foundation for the flavor and helps avoid any overly tough bits in your final product.

2-Second Step: Combine and Heat the Base Ingredients In a medium pot or saucepan, add the 1/4 cup peanuts, 4 chopped garlic cloves, 1 tablespoon sesame seeds, and 2 cups vegetable oil. Heat this mixture over medium-high for about 5 minutes, stirring occasionally, until the garlic turns crispy and the sesame seeds become golden brown. Keep an eye on it to prevent burning, as this toasting process builds the nutty essence of Salsa Macha.

3-Third Step: Add the Peppers and Cool Once the mixture is ready, remove the pot from the heat and stir in the chopped chili peppers. Let everything cool for 10 minutes so the flavors can meld without cooking the peppers further. This resting time is crucial for safety and allows the heat from the oil to gently infuse the peppers.

4-Fourth Step: Incorporate Seasonings After cooling, mix in the 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/2 teaspoon Mexican oregano. These additions brighten the taste and add that authentic Mexican touch, making your Salsa Macha versatile for different palates. If you’re adapting for dietary needs, you could swap peanuts for almonds here to keep it allergy-friendly.

5-Fifth Step: Blend and Finish Transfer the cooled mixture to a blender or food processor and pulse it a few times to combine while keeping some crispy bits for texture. Avoid over-blending to maintain that signature crunch. Once done, your Salsa Macha is ready to use as a topping for tacos, quesadillas, or even eggs it’s that adaptable. For more ideas, check out our taco recipes to see how it pairs perfectly.