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Salsa Macha

A fiery Mexican condiment that adds depth and flavor to your meals with its crispy fried garlic and spicy chile oil.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 tablespoons
Course: Condiment
Cuisine: Mexican
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup neutral oil vegetable, canola, or light olive oil
  • 8 cloves garlic thinly sliced
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried arbol chiles stemmed and seeded
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon whole cumin seeds
  • 3 whole allspice berries or 1/4 teaspoon ground allspice
  • 1/2 teaspoon sea salt adjust to taste
  • 1/4 teaspoon dried oregano

Equipment

  • Small heavy-bottomed saucepan or skillet
  • Wooden spoon or heat-resistant spatula
  • Slotted spoon for removing solids
  • Fine-mesh strainer or cheesecloth
  • Glass jars with tight-fitting lids for storage
  • Measuring spoons and cups
  • Sharp knife for mincing garlic
  • Cutting board

Method
 

  1. Remove the stems and seeds from the dried guajillo and arbol chiles.
  2. Toast the whole cumin seeds and allspice berries in a saucepan over medium heat for about 30 seconds to 1 minute, stirring constantly.
  3. Break the cleaned chiles into small pieces.
  4. Pour neutral oil into the saucepan and set heat to medium-low.
  5. Once the oil is warm, add the sliced garlic and stir frequently for about 3 to 4 minutes until golden brown.
  6. Add the torn chile pieces, toasted cumin and allspice, sesame seeds, oregano, and sea salt all at once. Stir constantly for another 2 to 3 minutes.
  7. Pour the mixture into a fine mesh strainer over a bowl to let the oil drip through.
  8. Once cooled for about 5 minutes, press the solids gently to extract any remaining oil.
  9. Return the strained solids back into the oil and stir to combine.
  10. Taste and adjust salt if needed before storage.

Notes

Serve on tacos, eggs, or any savory dish for added flavor and heat.