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Salsa Macha, styled to show the recipe's intended texture, color, and serving presentation

Sauce recipe

Salsa Macha with Peanuts, Sesame, and Dried Chile

A practical, source-aware recipe for salsa macha, with the history kept close to the method.

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Salsa Macha, presented as a food-focused editorial visualization by The Foods That Shaped Us.

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Salsa Macha

A practical, source-aware recipe for salsa macha, with the history kept close to the method.

Prep
15 min
Cook
12 min
Yield
About 350 ml
Difficulty
Easy

Ingredients

  • 60 g dried chiles
  • 4 garlic cloves, sliced
  • 80 g peanuts
  • 30 g sesame seeds
  • 300 ml neutral oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fine salt

Method

  1. Toast the solids for Salsa Macha, showing the ingredients and preparation at this stage
    Step 1: Toast the solids for Salsa Macha.
    1

    Toast the solids

    Warm oil gently. Fry garlic, peanuts, and sesame separately until golden, removing each before it darkens.

  2. Bloom the chiles for Salsa Macha, showing the ingredients and preparation at this stage
    Step 2: Bloom the chiles for Salsa Macha.
    2

    Bloom the chiles

    Add dried chiles to the warm oil for a few seconds, then remove from heat.

  3. Blend for Salsa Macha, showing the ingredients and preparation at this stage
    Step 3: Blend for Salsa Macha.
    3

    Blend

    Blend chiles, garlic, peanuts, sesame, salt, vinegar, and enough infused oil to make a spoonable sauce.

  4. Jar for Salsa Macha, showing the ingredients and preparation at this stage
    Step 4: Jar for Salsa Macha.
    4

    Jar

    Transfer to a clean jar and cover the solids with oil.

Storage

Refrigerate for up to 2 weeks and use a clean spoon.

Allergens

Peanut, Sesame

Why this dish belongs here

The history behind the method

Salsa macha is associated with Veracruz and neighboring regions, with recipes varying widely in chile, nuts, seeds, and texture.

Explore the ingredients

Chili Pepper historyPeanut historyBlack Sesame historyVinegar history

Trend and context sources

  1. [1]Flavor Forecast 2026 — McCormick
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

Source-led editorial process·Read our Editorial Standards