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Clean and deseed the guajillo and ancho peppers. You can do this over a paper towel for easier cleanup. The chile de árbol peppers do not need to be deseeded.

In a large skillet, heat 2 cups of neutral oil over medium heat.

Fry the garlic cloves and corn tortilla in batches until they are golden brown. Remove them from the oil and set aside.

Next, fry the prepared guajillo, ancho, and chile de árbol peppers for about 15-20 seconds. They fry very quickly, so be attentive. Remove them from the oil and set aside.

After the peppers, fry the sesame seeds for about 15-20 seconds, then remove them. Follow by frying the peeled pumpkin seeds for about 15-20 seconds, then remove them. All seeds fry very fast.

Allow the hot oil in the skillet to cool down slightly for about 10 minutes.

Add all the fried ingredients (peppers, garlic, tortilla, sesame seeds, pumpkin seeds) to a blender. Pour in 1 cup of the cooled oil, onion powder, MSG, and 2 teaspoons of salt.

Pulse the mixture until you achieve a nice chunky texture. If the mixture is too thick or having difficulty blending, slowly add more of the reserved cooled oil until the desired consistency is reached.

Transfer the blended salsa to your desired container. Stir in the apple cider vinegar to brighten the flavors.

Taste the salsa and adjust the salt as needed.

Serve your Salsa Macha with literally anything and enjoy!


Clean and deseed the guajillo and ancho peppers. You can do this over a paper towel for easier cleanup. The chile de árbol peppers do not need to be deseeded.

In a large skillet, heat 2 cups of neutral oil over medium heat.

Fry the garlic cloves and corn tortilla in batches until they are golden brown. Remove them from the oil and set aside.

Next, fry the prepared guajillo, ancho, and chile de árbol peppers for about 15-20 seconds. They fry very quickly, so be attentive. Remove them from the oil and set aside.

After the peppers, fry the sesame seeds for about 15-20 seconds, then remove them. Follow by frying the peeled pumpkin seeds for about 15-20 seconds, then remove them. All seeds fry very fast.

Allow the hot oil in the skillet to cool down slightly for about 10 minutes.

Add all the fried ingredients (peppers, garlic, tortilla, sesame seeds, pumpkin seeds) to a blender. Pour in 1 cup of the cooled oil, onion powder, MSG, and 2 teaspoons of salt.

Pulse the mixture until you achieve a nice chunky texture. If the mixture is too thick or having difficulty blending, slowly add more of the reserved cooled oil until the desired consistency is reached.

Transfer the blended salsa to your desired container. Stir in the apple cider vinegar to brighten the flavors.

Taste the salsa and adjust the salt as needed.

Serve your Salsa Macha with literally anything and enjoy!
