Best Salsa Macha Recipe

Name: Best Salsa Macha Recipe
Cuisine: Mexican, Latin American, American
Ingredients: 1 cup Chiles de Árbol (stems removed); 1 Chile Ancho (Often used in her recipes and matches the large pepper seen in the video); 1/2 Small White Onion; 8 Garlic Cloves; 1 cup Cashews (unsalted are best); 1/4 cup Pumpkin Seeds (Pepitas); 1/4 cup Sesame Seeds; 1 cup Oil (Neutral oil like Vegetable, Canola, or Avocado); Salt to taste

15 steps

Te va a encantar esta Salsa Macha

Updated at: Sat, 17 Jan 2026 13:59:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories105.1 kcal (5%)

Total Fat10.3 g (15%)

Carbs2.7 g (1%)

Sugars0.6 g (1%)

Protein1.5 g (3%)

Sodium27.8 mg (1%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

Instructions

Fry the Aromatics

Step 1

Heat the 1 cup of oil in a pan over medium heat.

Step 2

Add the 1/2 onion and 8 garlic cloves. Fry them until they are golden brown and fragrant.

Step 3

Remove them from the oil with a slotted spoon and place them directly into your blender jar.

Fry the Chiles

Step 4

In the same hot oil, add the Chiles de Árbol (and Chile Ancho if using).

Step 5

Fry them for just a few seconds (approx. 10–15 seconds).

Step 6

Crucial: Be very careful not to burn them, or the salsa will taste bitter. They should just change color slightly.

Step 7

Remove them immediately and add to the blender.

Fry the Nuts & Seeds

Step 8

Add the cashews, pumpkin seeds, and sesame seeds to the hot oil.

Step 9

Fry for about 30 seconds, stirring constantly until the seeds are golden and toasted.

Step 10

Remove the pan from the heat.

Cool & Combine

Step 11

Strain the oil through a metal sieve to catch all the small sesame seeds if needed, or simply pour the entire contents of the pan (oil + seeds) into a heat-proof bowl to cool down.

Step 12

Safety Tip: Do not blend hot oil. Let the oil and seed mixture cool down to room temperature before blending.