Salsa Macha is a quick, 4-ingredient Mexican chile oil made by frying dried chiles and garlic in olive oil until crispy and fragrant. It's a versatile, shelf-stable condiment that transforms eggs, pozole, quesabirria, and more with its bold heat and rich, toasted flavor.
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In a pan over low-medium heat, add the extra virgin olive oil.
Once the oil is hot, fry the garlic cloves until golden brown.
Remove the fried garlic from the pan and set aside.
In the same oil, fry the corn tortilla until crispy and golden.
Remove the tortilla and set it aside with the garlic.
Turn off the heat. Add the chile ancho and chiles de árbol to the hot oil.
Fry the chiles for only 10-15 seconds, being careful not to burn them. Once they change color, remove them from the oil.
Allow the oil in the pan to cool down completely.
Add the fried tortilla (broken into pieces), garlic, and chiles to a blender.
Pour the cooled, infused oil into the blender.
Season with salt to taste.
Blend until you reach a chunky consistency. Do not over-blend.
Pour into a bowl and serve.
Store in an airtight glass jar in the refrigerator for up to 2 weeks; oil and solids will separate naturally. Can also keep at cool room temperature for 3–5 days.
Yes. Store it in an airtight jar in the refrigerator for up to 2 weeks, or at room temperature for several days. The oil and crispy solids separate slightly over time, which is normal—just stir before serving.
Chiles de árbol are small, thin, bright red, and very spicy with a grassy note. Chile ancho is larger, dried poblano, with deeper, sweeter, earthy flavors and moderate heat. Together they balance heat and depth.
The fried tortilla adds textural contrast and absorbs oil, creating crispy, golden bits that give salsa macha its signature crunch and richness.
Yes. Neutral oils like vegetable or avocado oil work well and won't overpower the chiles. Avoid coconut or toasted oils, which will compete with the chile flavor.
It's quite spicy due to 60 chiles de árbol. For milder heat, reduce the quantity of chiles de árbol or add more ancho chile, which is milder.
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