Salsa Macha Recipe

Prepare and toast chiles

Remove stems and seeds from the dried guajillo and árbol chiles. Tear chiles into large pieces. Heat a heavy skillet (cast iron or stainless) over medium heat. Toast the chile pieces, turning frequently, 20–30 seconds per side until fragrant and slightly darkened but not burnt. Transfer to a plate.

Toast seeds and nuts

In the same skillet over medium-low, add the peanuts (or almonds) and pumpkin seeds. Toast, stirring or shaking the pan often, 2–3 minutes until fragrant and lightly browned. Add the sesame seeds and continue to toast 30–60 seconds until they pop and turn golden. Remove from heat and let cool with the toasted chiles.

Roast garlic and shallot

Wipe the skillet clean and add 1 tablespoon of the neutral oil. Over medium heat, add the peeled garlic cloves and the halved shallot, cut side down. Sear 2–3 minutes until golden-brown on the cut side. Remove and let cool slightly. (Alternatively roast in a 400°F/200°C oven for 10 minutes.)

Bloom chiles (optional for mellower flavor)

If you prefer a softer chile character, place the toasted chile pieces in a heatproof bowl, pour just-boiled water to cover, and let soak 10 minutes. Drain well and pat dry before proceeding. For a smokier, more intense salsa macha, skip soaking.

Blend the base

In a food processor or blender, combine the toasted chiles, toasted peanuts, pumpkin seeds, sesame seeds, roasted garlic, and shallot. Pulse a few times to break pieces down. With the motor running, slowly stream in about 1/2 cup of the neutral oil until a coarse, spoonable paste forms. Stop and scrape the sides as needed. Add apple cider vinegar, lime juice, salt, sugar, and black pepper. Pulse to incorporate. The texture should be chunky — small bits of seeds and chiles remain. Adjust thickness by adding up to the remaining oil 1 teaspoon at a time.

Taste and adjust seasoning: add more salt, a splash more vinegar or lime for brightness, or a pinch more sugar to balance heat. If you want extra heat, pulse in an additional dried árbol or a pinch of crushed red pepper. Stir in chopped cilantro if using.

Transfer the salsa macha to a clean jar. Cover with a thin layer of oil to help preserve. Store refrigerated for up to 2–3 weeks; flavors deepen after a day. Bring to room temperature before serving.