Salsa macha recipe: chilli oil with peanuts and sesame

How is this different from other salsas?

Oil and dried chillies form the base here, not tomatoes or tomatillos. Coarse peanuts and sesame provide texture. Use it as a flavour accent: start with a small amount rather than a large scoop as you might with a tomato dip.

Salsa macha has different versions. Peanuts, sesame and other nuts or seeds are not universal requirements. This version contains no cranberries, cashews or BBQ rub, keeping the chosen chillies recognisable. It is not guaranteed to be mild.

Ingredients for one small trial batch

• 100 ml neutral oil, such as sunflower oil
• 10 g dried guajillo chillies, weighed without stalks
• 1 dried chile de árbol, stalk removed
• 2 garlic cloves, peeled and thinly sliced
• 25 g unsalted roasted peanuts
• 10 g sesame seeds
• ¼ teaspoon salt to start, then adjust to taste

The final amount depends partly on the chillies and how finely you grind them. We therefore give no exact volume or serving count. Guajillo provides the base; chile de árbol adds a hotter accent. Use less árbol for a cautious start.

Allergens

This recipe contains peanuts and sesame. Check labels for other allergens and possible cross-contact. Removing peanuts does not make a recipe containing sesame allergen-free. When cooking for someone with an allergy, use only suitable ingredients and equipment.

Equipment

A small saucepan or frying pan, a dry spatula, a heatproof bowl, a slotted spoon or tongs, suitable equipment for grinding cooled ingredients and a clean storage container with a lid. Do not use a sealed blender for hot oil.

Making salsa macha: step by step

1. Prepare the chillies. Remove the stalks and some seeds if desired. Keep chillies and utensils dry to reduce splashing in oil. Wash your hands after handling chillies and do not touch your eyes. Removing seeds does not guarantee a mild sauce.
2. Toast the sesame separately. Warm the sesame in a dry pan, stirring until lightly coloured. Remove before it darkens. If desired, briefly warm the already roasted peanuts separately; they do not need further dark roasting.
3. Gently heat oil and garlic. Add the sliced garlic to the oil and heat gently. Remove with dry utensils when lightly golden. Do not let the garlic turn dark brown or the oil smoke.
4. Briefly heat the chillies in the oil. Stir the chillies in the oil and remove when fragrant, before they darken or burn. Lower the heat or take the pan off the heat if necessary. Avoid breathing irritating chilli fumes and ventilate the kitchen.
5. Cool safely. Take the pan off the heat. Let oil and solids cool sufficiently before grinding. Do not put hot oil in a sealed blender. Keep children and pets away from the hot pan.
6. Grind coarsely and mix. Pulse the cooled chillies, garlic and peanuts coarsely in suitable equipment. Stir in the oil, sesame and quarter teaspoon of salt. Stop before it becomes a smooth nut paste.
7. Taste and serve a small amount. Using clean cutlery, taste a little on a tortilla or another food. Adjust salt only if needed. Serve a small portion and cool the remainder promptly for refrigerated storage.

No fixed total preparation time is given: we have not yet tested this proposal in our kitchen. Pan, heat source and ingredients affect how quickly garlic, chillies and sesame colour. Smell and colour help guide preparation but do not prove shelf life or food safety.

What can you serve salsa macha with?

Add a small spoonful to tacos, grilled corn, roasted cauliflower, cooked chicken or fish. Stir before use: oil and solids may separate. Adjust the amount to the heat of the sauce and the seasoning of the main dish.

This is a serving topping. Use a clean spoon and keep it away from raw meat juices and used utensils. A portion that has touched raw meat is no longer a clean table sauce.

Storage: always refrigerate, not on the counter

Garlic and other ingredients in oil can pose a botulism risk if stored incorrectly. A layer of oil, frying or brief toasting does not automatically make this sauce safe at room temperature. A splash of vinegar or lime juice is not a validated preservation method for this recipe either.

Make a small amount, cool promptly in a clean, suitable container and store covered at 4 °C or colder. Use within no more than four days after preparation or freeze small portions promptly. Label with the preparation date. Four days is a general upper limit from guidance for homemade garlic and vegetable oils, not a tested shelf life for this specific salsa.

Keep the main supply refrigerated while serving and put out only small portions. Do not pour leftovers from a serving bowl back into the clean supply. This recipe is not intended for unrefrigerated jars, home canning or shipping as a shelf-stable gift. Do not taste improperly stored garlic oil to decide whether it is safe.

Frequently asked questions

Can I use different dried chillies?

You can vary the recipe, but flavour and heat will change. Do not automatically substitute another chilli in exactly the same quantity. Fresh chillies are not a direct replacement in this method.

Should the sauce be smooth?

No. This proposal is coarse and spoonable, with pieces of chilli, peanut and sesame. Extended grinding can turn the peanuts into a paste, giving a different texture.

Can I leave out the peanuts?

This changes the proportions and texture. Do not automatically replace them with extra sesame for someone with an allergy: sesame is also an important allergen. A peanut-free or sesame-free version needs separate ingredient choices and cross-contact checks.

Does it need BBQ rub?

Not in this version. The sauce does not need the same spice blend as the main dish. Keeping them separate helps control salt and heat.

Can I store it outside the fridge?

No. This recipe has no validated acidification or other preservation process. Keep covered at 4 °C or colder, use within no more than four days or freeze promptly.