Salsa Macha Recipe

Servings: 24 Total Time: 30 mins Difficulty: Beginner
Learn to make a Salsa Macha at home
Salsa Macha Recipe 1 pinit

This Salsa Macha dish is a spicy, umami Mexican chili crisp, accompanied by fried shallots and garlic, nuts and seeds, and chili flakes. Anyone can make it and enjoy it at home. This is a very spicy one; as a result, a small amount can go a long way. As soon as you taste it, store it in the refrigerator to satisfy your cravings!

Equipment for Making Salsa Macha at Home

Salsa Macha Recipe

Ingredients:

  • 2 cups Avocado oil (or a neutral oil)
  • 1 Shallot (minced)
  • 3 Cloves Garlic (minced)
  • 1โ„2 cup Chile Flakes (see notes for whole chiles)
  • 1 oz Dry Roasted Peanuts (roughly chopped)
  • 1 oz Roasted Pepitas
  • 1 oz Roasted Sesame Seeds
  • 2 tbsp Soy sauce
  • 2 tbsp Hot sauce (or vinegar)
  • 2 tbsp Kosher Salt
  • 2 tbsp Granulated sugar

Instructions:

  • Place the chile flakes in a large, heat-safe bowl with a mesh strainer over the top. Set aside.
  • Heat the oil over medium-low heat to 300ยบF to 325ยบF in a saucepan before adding the shallots and garlic. Cook for 5-6 minutes, stirring often, until golden. Be careful not to burn.
  • Carefully pour the oil over the chile flakes, straining the fried shallots and garlic with the mesh strainer. Set the garlic and shallots aside.
  • Let the chile flakes bloom in the oil for 30-60 seconds before adding the nuts, seeds, soy sauce, hot sauce, and half the salt and sugar to the oil. Stir everything together.
  • Once the oil has mostly cooled, add the fried shallots and garlic. Add the remaining salt and sugar to taste.
  • Store in an airtight container and refrigerate for up to a month. Always use clean utensils in the chili oil to prevent spoilage. Before use, leave a few tablespoons out at room temperature to soften the salsa macha for drizzling.

Note:

  • You can use olive oil, beef tallow, duck, or pork fat, but they will affect flavor. Vegetable or peanut oil are likely the cheapest options.
  • You can use half Flatiron Dark and Smoky chile flakes (chipotle, habanero, and ancho) and Trader Joe’s New Mexican Hatch chile flakes. If you’re using whole dried chiles, make sure to remove the stems and seeds, chop them into small pieces, and then add them to the frying oil during the final minute or two of frying the garlic and shallot.
  • You can increase the heat level with more chile flakes or by choosing hotter chiles. Flatiron makes a blend with arbol, ghost, habanero, and jalapeรฑo peppers with an 80k Scoville scale rating. For comparison, the Dark and Smoky blend has a Scoville rating of 50k. They also make a 450k+ Scoville-rated blend for serious spice lovers.
  • If you’re using raw nuts and seeds, you’ll want to add them directly to the frying oil for 1-2 minutes.
  • You can add umami flavor without soy sauce by using other ingredients like Worcestershire sauce, fish sauce, coconut aminos, fermented sauces, or MSG.

Salsa Macha Recipe

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 24
Best Season: Suitable throughout the year

Description

This Salsa Macha dish is a spicy, umami Mexican chili crisp, accompanied by fried shallots and garlic, nuts and seeds, and chile flakes. Anyone can make it and enjoy it at home. This is a very spicy one; as a result, a small amount can go a long way. As soon as you taste it, store it in the refrigerator to satisfy your cravings!

Ingredients

Cooking Mode Disabled

Instructions

Video
  1. Place the chile flakes in a large, heat-safe bowl with a mesh strainer over the top. Set aside.
  2. Heat the oil over medium-low heat to 300ยบF to 325ยบF in a saucepan before adding the shallots and garlic. Cook for 5-6 minutes, stirring often, until golden. Be careful not to burn.
  3. Carefully pour the oil over the chile flakes, straining the fried shallots and garlic with the mesh strainer. Set the garlic and shallots aside.
  4. Let the chile flakes bloom in the oil for 30-60 seconds before adding the nuts, seeds, soy sauce, hot sauce, and half the salt and sugar to the oil. Stir everything together.
  5. Once the oil has mostly cooled, add the fried shallots and garlic. Add the remaining salt and sugar to taste.
  6. Store in an airtight container and refrigerate for up to a month. Always use clean utensils in the chili oil to prevent spoilage. Before use, leave a few tablespoons out at room temperature to soften the salsa macha for drizzling.
Nutrition Facts

Servings 24


Amount Per Serving
Calories 188kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 2g10%
Sodium 179mg8%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • You can use olive oil, beef tallow, duck, or pork fat, but they will affect flavor. Vegetable or peanut oil are likely the cheapest options.
  • You can use half Flatiron Dark and Smoky chile flakes (chipotle, habanero, and ancho) and Trader Joe's New Mexican Hatch chile flakes. If you're using whole dried chiles, make sure to remove the stems and seeds, chop them into small pieces, and then add them to the frying oil during the final minute or two of frying the garlic and shallot.
  • You can increase the heat level with more chile flakes or by choosing hotter chiles. Flatiron makes a blend with arbol, ghost, habanero, and jalapeรฑo peppers with an 80k Scoville scale rating. For comparison, the Dark and Smoky blend has a Scoville rating of 50k. They also make a 450k+ Scoville-rated blend for serious spice lovers.
  • If you're using raw nuts and seeds, you'll want to add them directly to the frying oil for 1-2 minutes.
  • You can add umami flavor without soy sauce by using other ingredients like Worcestershire sauce, fish sauce, coconut aminos, fermented sauces, or MSG.
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