Salsa macha
A crunchy, smoky Mexican chilli oil with dried chillies, toasted seeds and fried garlic. This version is nut free.
Make this once, then cook it into 11 different dishes.
- Time30 min
- LevelEasy
- Costabout £0.64 a head
- Makesabout 340 g, a large jar, enough for 8 uses
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the oil and the sliced garlic in a cold, deep saucepan. Heat over a low-medium heat, stirring, until the garlic turns pale gold and crisp, about 6 to 8 minutes. Lift it out with a slotted spoon onto kitchen paper.
7 min - 2
In the same oil, fry the pumpkin seeds on a low heat for 1 to 2 minutes until they puff and pop. Add the sesame seeds for the last 30 seconds. Scoop out with the slotted spoon and add to the garlic.
1 min 30 s - 3
Take the pan off the heat and let the oil cool for 1 minute. Add the torn guajillo and arbol chillies and stir for 1 minute. They should sizzle gently and darken, not blacken.
1 min - 4
Tip the garlic, seeds and chillies with the oil into a food processor. Add the salt and oregano. Pulse 6 to 10 times, until coarse and gravelly, not a smooth paste.
- 5
Taste and add salt if needed. It should be smoky, savoury and slightly sweet, with a warm kick.
- 6
Let it cool completely, uncovered, then spoon into a clean, dry jar so the oil covers the solids. Keep it in the fridge. Use in the dish recipes that call for your ready made salsa macha.
About salsa macha
Salsa macha is a Mexican chilli oil made by frying dried chillies, garlic and seeds in oil until crisp, then leaving it chunky and spoonable. It is most closely linked with Veracruz and Oaxaca and is eaten on tacos, eggs, grilled meat, seafood, beans and even ice cream by the adventurous.
This recipe is the nut free version. Many classic recipes use peanuts or almonds, but pumpkin seeds and sesame seeds give the same crunch and a toasty depth without nuts. The result is smoky, fruity and nutty in flavour, with moderate heat and a rich, savoury oiliness.
A small spoonful goes a long way. Spoon it over fried eggs and avocado toast, stir it into noodles or rice, finish tacos and grilled fish with it, or use it as a dip with bread. Because it is made with oil and garlic, it must be kept in the fridge and used within a week.
Tips
- Fry on a low heat and watch closely. The chillies and garlic go from perfect to bitter in seconds. Take the pan off the heat as soon as the garlic turns pale gold; the residual heat finishes the job.
- Fry the garlic until it is crisp and golden, not soft. Moist garlic in oil is a food safety risk, so keep the finished salsa in the fridge and use it within a week.
- Use a mix of chillies for depth: guajillo gives fruit and mild heat, chile de arbol gives sharp heat. Add a dried chipotle (morita) for smoke.
- For the classic version, swap the pumpkin seeds for the same weight of roasted peanuts or almonds. That is no longer nut free, so label it clearly if you share it.
- Stir in a little white wine vinegar or lime juice only when you serve a portion, not into the whole jar, to keep the main batch low in moisture.
Storing and freezing
Cool completely, then keep in a clean jar in the fridge and use within 1 week. Freeze in small jars or ice cube trays for up to 3 months. Always use a clean dry spoon, and never store it at room temperature because garlic in oil can grow harmful bacteria.
Dishes you can make with salsa macha
Huevos Estrellados con Salsa Macha (Fried Eggs with Chilli Crunch)
GFDFNFTacos de Camarones con Salsa Macha (Prawn Tacos with Chilli Crunch)
GFDFEFTacos de Champiñones al Ajillo con Salsa Macha (Garlic Mushroom Tacos)
DFEFNFTostadas de Ceviche de Pescado con Salsa Macha (Fish Ceviche Tostadas)
GFDFEFColiflor Asada con Salsa Macha (Roast Cauliflower with Chilli Crunch)
GFEFNFQuesadillas de Quesillo con Salsa Macha (Oaxaca Cheese Quesadillas)
GFEFNFPescado a la Plancha con Salsa Macha (Seared Fish with Chilli Crunch)
GFDFEFPollo Asado con Papas y Salsa Macha (Roast Chicken and Potatoes with Chilli Crunch)
GFDFEFTacos de Calamar a la Plancha con Salsa Macha (Griddled Squid Tacos)
GFDFEFCaldo de Frijol con Salsa Macha y Queso Fresco (Brothy Beans with Chilli Crunch)
GFEFNFEmpanadas de Frijol Negro y Quesillo con Salsa Macha (Fried Masa Bean Turnovers)
GFEFNFQuestions
Is salsa macha nut free?
This recipe is, because it uses pumpkin and sesame seeds in place of the usual peanuts or almonds. Check the labels on your chillies and seeds for a may contain nuts warning if the allergy is severe. Sesame is a separate allergen, so leave it out and use more pumpkin seeds if needed.
How long does salsa macha last?
Up to 1 week in a clean jar in the fridge, because it contains garlic in oil. For longer storage freeze it for up to 3 months in small portions. Do not keep it at room temperature.
Why is my salsa macha bitter?
The chillies or garlic were overcooked. Fry on a lower heat, remove the pan as soon as the garlic is pale gold, and let the heat carry on cooking them. If it is already bitter, stir in a little more oil and a pinch of sugar, or start again.
What chillies can I use for salsa macha?
Guajillo, chile de arbol, morita (a dried chipotle), puya and ancho all work. A blend of mild guajillo with a few hot arbol is the easiest. Dried chillies are sold in world food shops and online.
Is salsa macha vegan and gluten free?
Yes. It is only chillies, seeds, garlic, oil and salt, so it is vegan, gluten free, dairy free, egg free and nut free.
What do you eat salsa macha with?
Spoon it over fried eggs, tacos, grilled fish, avocado, rice, noodles, roast veg or beans. It is rich, so you need only a teaspoon or two per serving.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.