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Salsa Macha

Updated: Apr 17

Salsa Macha is a sauce originally from Veracruz, Mexico, that has expanded throughout the country. Its base is dried peppers and sesame seeds, which gives it a nutty flavor. You can mix and match different dried peppers available in your area and make combos based on your heat tolerance.

Here we give you our recipe, which can be pretty spicy, and a more chill alternative too!


  • 1/2 cup olive il

  • 2 chiles anchos

  • 1 chile pasilla

  • 4 chiles morita

  • 5 chiles de arbol

  • 3 tablespoons sesame seeds

  • 4 garlic cloves with the peel

  • salt to taste

Not really spicy option: 3 chiles anchos, 2 chiles pasilla, 1 chile guajillo


Clean the chiles, taking out the stems and seeds.

Fry garlic and chiles in half of the oil until the garlic starts getting golden. Add the sesame seeds and keep cooking and stirring until they turn golden too.

Take it off the fire; let it cool;

and peel garlic.

Get this fried mix in the food processor with salt. Grind until you have a flaky paste, and add the rest of the oil.

Note: As you store this salsa it will dry out—add more olive oil to loosen it.

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