Salsa Macha

Salsa Macha

Chipotle, Peanut and Sesame Seed Salsa
3 cups approximately
Pati Jinich
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Chipotle, Macha, Mexican, Peanuts, Salsa, Sesame Seed, Veracruz
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Salsa Macha recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"


  • 1 1/2 cups olive oil
  • 1/2 cup raw unsalted peanuts
  • 4 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 ounces dried chipotle chiles, stemmed and seeded, about 1 1/2 to 2 cups
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 tablespoon brown sugar, or to taste
  • 3 tablespoons white distilled vinegar

To Prepare

  • Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
  • Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.

32 comments on “Salsa Macha

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  1. Hello Pati! I followed your reciepe,but my grocery store did not have chipotles peppers,so I used half a jar of diced chipotle peppers.its delicious. You made the whole episode look so easy.I made everything it was all delicious,then I ran to my neighbors and left them all a plate of yum! Even my flour tortillas were a huge fan for life.i dip everything into salsa matcha.thNk you for opening my eyes past basic Mexican restaurant neighbors thank you also.

  2. Wow Pati! I made this salsa and it is so different from what we have had in the past but so delicious. My husband puts it just about everything. A little bit goes a long way. So so good! Thank you for this recipe.

  3. I haven’t been able to find untasted sesame seeds. Can I use toasted? And if so do I add them at the same time as the recipe instructs to?

    1. Yes Sandra, you can use toasted, just make sure you don’t double toast them with the peanuts and chilies. Good luck 😉

  4. I have a silly question….You add the fried Chipotle’s to the oil….they soften enough to put in the food processor without really cooking them down to soften? Just wanting to make sure….we saw this episode on your show and it looks AMAZING! Thank you for sharing! It’s a delight to watch you cook!

  5. I just watched this episode and it looked like two different chilis were used but only one is listed in the ingredients. Can you please tell me the name of the other chili? Thank you.

    1. Oh I used meco and morita chiles….they are two different kinds of dried Chipotles. But you can use both or one chile at home.

  6. I used walnuts instead of peanuts and a mix of black and white roasted sesame seeds… and I doubled the garlic and cut the olive oil down a bit…. bumped up the sugar and salt a little also.

    Absolutely AMAZING!
    On eggs.
    On Salmon.
    On talapia.
    On halibut.
    On grilled shrimp.
    On pan seared scallops.
    On sliced avocado.

    I’ll be making this often so I have it on-hand whenever I want it.

    Thank you!

    1. Uy, con tantas cosas … encima de antojitos como taquitos o quesadillas, adentro de tortas o sandwiches, al lado de carne, pollo o camarones asados…

    1. If you can’t find dried Chipotles, you can also look for Chile de árbol or Ancho chiles …and it will still be yum, Karhryn.