Salsa Macha

A spoon with salsa macha over a mason jar
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5 from 1 reviews

This easy salsa macha recipe takes less than 30 minutes to make and is excellent with grilled meat, eggs, tacos and more.


  • 1 1/2 cups olive oil
  • 1/3 cup sesame seeds
  • 7 cloves garlic
  • 5 dried guajillo chilies, deseeded and light chopped
  • 10 dried chilies de arbol, deseeded and lightly chopped
  • 1 tablespoon apple cider vinegar
  • Sea salt, to taste


In a small saucepan, add the oil, sesame seeds, and garlic. Heat on medium-high heat until it reaches a low simmer. Cook for 4 minutes.

Add the chili peppers and continue to simmer until the peppers are tender and fragrant, about 6 additional minutes.

Remove from heat and stir in the vinegar. Let the mixture cool.

Once cooled, add the mixture to a food processor or blender and pulse until the peppers are broken down into small pieces. Season with salt to taste.

Pour into a jar or airtight container.


Store in an airtight container in the refrigerator for up to a month.

Keywords: salsa macha recipe, chili guajillo, chilies de arbol