Salsa Macha

Makes about 1 cup

15 minutes plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Dark, rich salsa macha is oil-based and derives its deep, earthy, smoky flavor from toasted dried chilies, garlic and a combination of nuts and seeds. Some versions are well blended to fully integrate the ingredients, but this one is chunky with chopped peanuts and whole sesame seeds. (We found that a blender does a better job than a food processor at breaking down the toasted chilies.) Salsa macha keeps well in the refrigerator, but bring to room temperature before serving.

Makes about 1


15 minutes

plus cooling


  • ¾

    ounce guajillo chilies (4 medium), stemmed and seeded

  • ½

    ounce ancho chilies (1 or 2 medium), stemmed and seeded


Jennifer B.
October 14, 2022
Fantastic salsa
Open and your windows and turn on your fan, but this makes a great salsa.