Smoked Salsa Macha

Name: Smoked Salsa Macha
Prep time: 30 min
Total time: 30 min
Yield: Makes: 300ml (10fl oz/1¼ cups)
Cuisine: Mexican
Ingredients: 250 ml (8¾ fl oz/1 cup) olive oil; 1–2 tbsp dried chilli (pepper) flakes (you can use red chilli flakes or a mixture of ancho/habanero etc., depending on your spice goal and what you have access to); 1–2 tbsp dried chilli (pepper) flakes (you can use red chilli flakes or a mixture of ancho/habanero etc., depending on your spice goal and what you have access to); 1–2 tbsp dried chilli (pepper) flakes (you can use red chilli flakes or a mixture of ancho/habanero etc., depending on your spice goal and what you have access to); 1–2 tbsp dried chilli (pepper) flakes (you can use red chilli flakes or a mixture of ancho/habanero etc., depending on your spice goal and what you have access to); 1–2 tbsp dried chilli (pepper) flakes (you can use red chilli flakes or a mixture of ancho/habanero etc., depending on your spice goal and what you have access to); 2 tbsp smoked paprika; 1 tbsp smoked sweet paprika; 1 tbsp smoked sea salt; 1–2 tsp coconut sugar; Secret ingredient: 2 tbsp nori flakes (optional)

Hot Infusion

Preparation info

Makes:
300
ml

Difficulty
Easy
Ready in
30 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

Salsa macha is a wonderful Mexican chilli oil, commonly found on café tables in Mexico as a condiment to spice up any dish. This recipe is slightly less refined than the other oils and instead leaves the chilli flakes in to make a fantastically flavoured end result.

Ingredients

250 ml (8¾ fl oz/1 cup) olive oil
1–2

Americas
Mexico
Vegan
Gluten-free

Method

Put all the ingredients, apart from seaweed (if using), in a saucepan and slowly bring to a simmer over a medium heat. Once simmering, turn off the add the seaweed (if using) and leave to infuse and cool completely.

Do not strain. Simply transfer to a sealed glass container or sauce bottle and keep at room temperature for up to 1 month.