Salsa Macha (Morita Chilli Oil Salsa)


Salsa Macha

There are many types of spicy salsas in Mexico, we are obsessed with chillies that we seem to have a big imagination to create a new salsa every day.

Salsa Macha is originally from Veracruz, but the first time I tried it was in Ensenada, my home town, where a very clever lady sells them and she has become very popular with this salsa.


It is different than the common salsas you know, a common salsa would be a bit watery, but a salsa macha is oily, that is because its main ingredient is vegetable oil, I like to do it with morita chillies because they are sweeter, but you can also use arbol chillies.
Servings 2 cups
Prep Time 5 mins
Cook Time 10 mins


  • Blender


  • 15 dried morita chillies (or arbol chillies)
  • 1/2 cup sesame seeds
  • 1/4 cup peeled peanuts (optional)
  • 1/2 tbsp salt
  • 1 cup vegetable oil


  • Heat the oil in a sauce pan, add the morita chillies and fry for around 5 min stiring constantly to prevent the chillies to burn. Add the peanuts and half of the sesame seeds.
  • Once they start changing colour, turn the heat off and set aside. Wait for the oil to cool down completely and place everything in a blender (I use my nutribullet) add salt and blend.
Course: Sauces
Keyword: Sauces, salsas

Pour your salsa macha in a sterilised jar. Store it in the cupboard. Eat it within 3 months from the date it was made.

I sometimes make some to give as a little present. I put some salsa macha in a jar, put a ribbon and a little wooden spoon and I give them to my friends.

Enjoy it on top of fried eggs or nice barbacoa tacos or with anything you fancy!



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