Salsa Macha, the beloved Mexican chile oil, is a bold, versatile condiment that brings smoky, nutty heat and crunchy texture to countless dishes. Made from dried chiles, nuts, seeds, garlic and neutral oil, it’s perfect on tacos, eggs, salads or simply as a dip for tortilla chips.
I’m a little obsessed with this salsa macha variation — I always get nervous when my jar runs low. The good news: it’s straightforward to make at home and highly adaptable. Use the dried chiles, nuts and seeds you have on hand, adjust the spice level, and you’ll end up with a savory, slightly smoky, crunchy chile oil that lifts everything it touches.
In this post:
- Why you’ll love this chile oil
- What is salsa macha?
- Ingredients and substitutes
- How to make salsa macha
- Serving suggestions
- Frequently asked questions
Why you’ll love this chunky chile oil
- Easy to make: a handful of pantry ingredients and a food processor are all you need.
- Customizable: swap chiles, nuts and seeds to control heat and flavour.
- Versatile: use it on tacos, eggs, salads, sandwiches or as a dip — it enhances savory dishes with minimal effort.
What is salsa macha?
Salsa macha is a traditional Mexican chile oil made from dried chiles, garlic, nuts, seeds and spices. The finished condiment is nutty, spicy and crunchy — sometimes called “Mexican chilli crisp” for its texture and richness. Variations may include a splash of vinegar or a touch of sugar, but this version is sugar-free and focuses on pure savory depth. It’s naturally vegan and gluten-free when made with neutral oil.
Ingredients and substitutes
This version uses a mix of mild-to-medium and spicy chiles with cashews and sesame seeds. It’s flexible — swap in almonds, peanuts, sunflower or pumpkin seeds, and choose chiles to match your heat preference. Aim for roughly 3.5 ounces (100 g) total dried chiles and adjust oil to achieve the texture you like.
- Dried chiles: remove stems and seeds. Use cascabel, guajillo, ancho or pasilla for depth and add chiles de árbol or morita for heat. About 100 g total is a good target.
- Neutral oil: sunflower, avocado, canola or grapeseed oil. This recipe uses about 1½ cups but adjust to preference.
- Garlic: whole peeled cloves.
- Raw nuts: cashews give a sweet, nutty base; raw almonds or unsalted peanuts work too. Add a pinch of brown sugar if using peanuts and you want sweetness.
- Raw sesame seeds: toast in hot oil for crunch. White or black sesame seeds are both excellent alternatives to other seeds.
- Dried oregano and salt: Mexican oregano is ideal, but regular oregano is fine; season to taste.
Optional: a splash of white wine vinegar or apple cider vinegar can brighten the salsa, but this recipe focuses on rich, spicy oil and crunchy bits.
How I make salsa macha
This method is quick and reliable — you’ll be rewarded with fragrant, crunchy chile oil in under 30 minutes.
Fry aromatics: Remove stems and seeds from dried chiles and roughly chop them. Heat oil in a saucepan over medium heat and add whole garlic cloves and raw cashews. Cook, stirring occasionally, until the garlic and nuts turn golden (6–8 minutes). Add the chopped chiles and cook briefly until the oil turns a deep reddish color, about 30 seconds. Use a slotted spoon to transfer the chile, garlic and cashew mixture to a heatproof bowl to cool. Add the sesame seeds to the hot oil so they toast in the residual heat.
Blend: After the fried mixture cools for a few minutes, pulse it in a food processor with dried oregano and salt until coarsely ground. With the motor running, drizzle in the reserved oil and sesame seeds until you reach your preferred consistency — chunky and crunchy or smoother like a paste.
Adjust: Taste and add more salt, or a splash of vinegar if desired. Transfer to an airtight jar once slightly cooled.
Storage
Store salsa macha in an airtight container. Let it cool in the coldest part of the kitchen for about an hour, then refrigerate. It will keep up to 7 days in the fridge. For longer storage freeze portions in an ice cube tray (note: freezing changes the texture of the crunchy bits). The flavour continues to develop after resting, so it often tastes better after a day or two.
Frequently asked questions
Salsa macha is an oil-based condiment made from dried chiles, garlic, oil and usually nuts or seeds. Ingredients and proportions vary by recipe and region.
They’re related but not identical. Salsa macha is a Mexican chile oil typically made from dried chiles and nuts; chilli crisp is an Asian-style condiment that often uses fresh chiles or different seasonings. Texture and flavour profiles differ depending on the recipe.
Because it’s oil-based and contains plant ingredients, proper storage is important. Refrigerate and use within a week for best safety and quality, and always use clean utensils to avoid contamination.
Serving suggestions
Salsa macha is incredibly versatile. Here are a few of my favourite uses:
Tacos: Spoon over carne asada, barbacoa, fish or vegetarian fillings for instant depth.
Eggs: Drizzle on fried or scrambled eggs, fold into omelettes or add a spoonful to shakshuka for extra heat and crunch.
Tex-Mex dishes: Brighten enchiladas, burritos, fajitas or tamales with a drizzle.
Salads: Use sparingly as a dressing component for corn salads, potato salads or greens.
Avocado toast: A spoonful transforms simple avocado toast into something unforgettable.
Salsa Macha (Spicy Mexican Chilli Oil)
Equipment
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Food processor
Ingredients
- 6 large ancho chiles
- 5 large cascabel chiles
- 2 chile de árbol (optional)
- 1½ cup vegetable oil
- 5 large garlic cloves
- ¾ cup raw cashews
- 2 tablespoons raw sesame seeds
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
Instructions
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Remove stems and seeds from the dried chiles and roughly chop them into smaller pieces.
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Add oil, whole garlic cloves and raw cashews to a saucepan. Cook over medium heat until garlic and cashews are golden brown (about 6–8 minutes), stirring occasionally.
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Add the chopped chiles and cook until the oil turns reddish, about 30 seconds. Remove the pan from heat and transfer the chile, garlic and cashew mixture to a heatproof bowl with a slotted spoon.
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Add sesame seeds to the hot oil to toast, then set aside.
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Let the fried mixture cool for 5 minutes. Pulse it in a food processor with dried oregano and salt until coarsely ground. With the motor running, slowly drizzle in the toasted sesame seed and oil mixture. Blend until you reach your desired texture.
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Taste and adjust seasoning if needed. Transfer to an airtight container, cool in the coldest part of the kitchen for about an hour, then refrigerate. Use within a week.
Notes
- Chiles: Mix mild-to-medium chiles for flavor and add a few arbol chiles for heat. There’s no single correct combination — experiment.
- Storage: Let it rest briefly before refrigerating. For longer storage freeze small portions; texture will change.
More Spicy Condiments
If you love salsa macha, try other spicy condiments to expand your flavour library — harissa, bibimbap sauce, zhoug or gochujang mayo are all great companions.
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Easy harissa paste (from dried chiles) -
Bibimbap sauce
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Zhoug (spicy cilantro sauce)
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Gochujang mayo
