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salsa macha in a little bowl with tortilla chips.

Salsa Macha Recipe

  • Author: Anna Rios
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Diet: Vegan


This Salsa Macha recipe is a spicy, oil-based chili that is perfect to add to any authentic Mexican dish. It’s nutty, savory, and super easy to make!


Units Scale
  • 1 cup avocado oil
  • 1/3 cup Chile de arbol (seeds taken out), chopped
  • 2 chiles pasilla, chopped
  • 1/2 cup garlic, minced
  • 1/3 cup sesame seeds
  • 1/3 cup pumpkin seeds
  • 1 tsp salt or to taste
  • 1 tsp piloncillo or brown sugar


  1. Use gloves to remove stems and take the seeds out of the dried chilies de arbol and pasilla chilies.
  2. Mince garlic. Use a share knife to chop chillies into small pieces. Alternatively, you can add all ingredients besides the pumpkin seeds and sesame seeds to a food processor.
  3. Once the garlic is minced and chilies are processed or chopped, add everything to a bowl.
  4. Heat up the avocado oil on the stove low-medium heat for 7-10 minutes. Place the tip of a chopstick in the oil to see if it bubbles. If it bubbles, it is ready.
  5. Immediately pour hot oil over the salsa mocha ingredients. Mix well and once it has cooled off, try it with a tortilla chip. Store it in a tightly sealed container for up to 4 weeks.
  • Prep Time: 15
  • Cook Time: 10
  • Category: Salsas
  • Method: Stove
  • Cuisine: Mexican

Keywords: salsa macha, mexican chili oil, salsa macha recipe,