Mixed Nut Salsa Macha

salsaguajillochile de arbol

Mixed Nut Salsa Macha

Mixed Nut Salsa Macha

Salsa Macha con Muchas Nueces

Recipe Yield

3 cups approximately

Cooking time

5 minutes

Rate this recipe

4.60 from 5 votes


  • 1 cup olive oil
  • 9 dried guajillo chiles stemmed, seeded, and cut into small squares with scissors
  • 4 to 5 dried chiles de árbol stemmed and cut into small rings (with seeds)
  • 8 garlic cloves chopped
  • 1/2 cup walnuts coarsely chopped
  • 1/2 cup unsalted pistachios coarsely chopped
  • 1/2 cup amaranth seeds
  • 4 tablespoons apple cider vinegar
  • 4 teaspoons dark brown sugar or grated piloncillo
  • 1 tablespoon kosher salt or to taste

To Prepare

  • Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
  • Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
  • The salsa will keep, tightly covered, for a few weeks in the refrigerator.


14comments inMixed Nut Salsa Macha

  1. Kathleen

    Aug 27

    I made this last week and absolutely love it! This is going to be a go-to topping as it goes with just about everything. We had a pizzeria near us that made a seed pizza…thinking about putting this on pizza dough with some shredded mozzarella. Would drain off some of the oil and save the oil for another use first.

    1. Pati Jinich

      Sep 05

      That sounds like an amazing idea Kathleen, let me know how it comes out!

  2. Robin

    Aug 01

    What do you think about spooning over warm Brie, served with crusty bread?

    1. Pati Jinich

      Aug 16

      I think I want to go do that right now, yum!!

  3. Marsha

    Jul 05

    Just made this today! I’m in the “waiting for the chilies to soften” phase. The wait won’t be easy! It smells amazing!

    1. Pati Jinich

      Jul 20

      OMG Marsha, you are going to love this Salsa! Let me know how did you eat it 😉

  4. Jill

    Jun 20

    Absolutely delicious! I drizzled it on top of cous cous along side grilled chicken and asparagus and it was perfect. New favorite salsa!

    1. Pati Jinich

      Jun 23

      Wow, such a great combination, sounds yummy!

  5. Marilyn

    Jun 17

    How spicy hot are the guajillo chiles @ chiles de arbol??
    From 1-10 rating, 10 being hottest?

    1. Pati Jinich

      Jun 22

      I would say guajillos are a 4 and chiles de arbol an 8. Spiciness goes way down if you completely seed and devein them 🙂

  6. Anita

    Jun 16

    This looks amazing! What other seeds can be used in the place of amaranth? Would hemp or sesame work?

    1. Pati Jinich

      Jun 22

      Sesame would be great!

  7. Nicole

    Jun 10

    What to do eat it with

    1. Pati Jinich

      Jun 13

      What about on top of avocado toast, rice, beans or lentils? To be honest, it goes with everything! 🙂

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