Salsa Macha

Peanut and Olive Oil Salsa


Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

A lot of people take the power of a great salsa for granted. I get a lot of e-mails from people who want to open their own restaurant or business and my number one piece of advice to them is don’t overcomplicate your menu. And to just make sure you have incredible salsas! The power of a salsa is sometimes bigger than your menu because you can’t get away with having bad, watery salsas. This salsa macha is the perfect example of that. Many people taste this and are surprised that it is a basic Mexican salsa, because it has no tomatoes or fresh ingredients like other salsas, just oil and dried chiles. Because of the nuts, it’s really crunchy, and the best part is that it lasts forever. Use whatever nuts you have on hand, it doesn’t have to be peanuts. This salsa works great on top of any savory breakfast toast.


  • 1 cup (240 ml) olive oil
  • 1 cup (240 ml) vegetable oil
  • ½ cup (55 g) raw peanuts
  • 12 morita chiles (you can substitute with chipotle) (25 g), stems removed
  • 3 cloves garlic, peeled
  • 2 tablespoons sesame seeds
  • Sea salt


Add both oils to a pot over medium heat. When hot, add the peanuts, morita chiles, garlic, and sesame seeds. Stir until the peanuts start to turn brown, about 5 minutes. Turn off the heat and let cool.

When the mixture has completely cooled, add the salsa mixture, complete with the oil, to a blender and blend until all the ingredients are semi-ground, about 1 minute or less. Salt to taste and serve.

This oil-based salsa will stay fresh in the refrigerator for a year.