Salsa Macha


Salsa Macha

Chipotle, Peanut and Sesame Seed Salsa

Salsa Macha

Recipe Yield

3 cups approximately

Cooking time

12 minutes

Rate this recipe

4.70 from 10 votes


  • 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.


46comments inSalsa Macha

  1. Christy

    Apr 23

    I have made this several times now. Absolutely delicious! Its my sons favorite now! Thank you for sharing. I just purchased your Treasures of the Mexican Table too!

    1. Pati Jinich

      Apr 24

      Thanks so much Christy! If you share with me your mailing address to I could send you a signed and dedicated bookplate for your new copy 😉

  2. Kathleen Cameron

    Oct 13

    Hi Pati- I love your show and have tried several recipes, all delicious! When you made the Salsa Matcha, you put in 2 kinds of chilies, but only one is mentioned in the recipe. I was wondering if this really mattered? I managed to find the dried chipotles (morita) but did not catch the name of the other chili. It turned out really good anyway, but I was just wondering! My husband and I really like fish tacos, and this recipe was great!

    1. Pati Jinich

      Nov 06

      Hola Kathleen, thanks so much for reaching out! Is it possible that the video you saw was of me making this other recipe of Salsa Macha (with tons of nuts)?

  3. Leslie Kniedler

    Jan 26

    I have a question…I have a jar of salsa guajillo in my freezer. Would this be an acceptable substitute for the salsa macha? I’m trying to save a little time by using what I already have prepared. My son requested fish for his birthday dinner and we all love Mexican cuisine. I thought I would shake things up by trying the fish tacos. Muchas gracias!

    1. Pati Jinich

      Feb 08

      Salsa de guajillo and salsa macha are completely different Leslie, but fish tacos work perfectly with any of those, go ahead and Happy Birthday to your son 🙂

  4. Victoria Battison

    Oct 28

    Listened to an interview with you on “The Sporkful” – so excited to make Salsa Macha and learn more about you and your recipes and cooking style. You sound delightful!

    1. Pati Jinich

      Oct 29

      Thanks so much Victoria for the kind words, un abrazo!

  5. Michael

    Jul 26

    This salsa is amazing! I use it as a tableside condiment to enhance all sorts of food.
    Thank you!

    1. Pati Jinich

      Jul 29

      My pleasure! Glad you like it Michael.

  6. Mia91502

    Jul 13

    I love love love the salsa macha. I’ve been looking for a great recipe to this salsa for years. I used Morita and chipotle chiles. I pour some over a fried runny egg on a tostada. Yum!!!!
    Thank you for sharing.
    I love this recipe.

    1. Pati Jinich

      Jul 25

      So glad you like this Salsa Mia, I love it so much as well, and then combined with eggs, yum!!!

  7. Neville Umrigar - Mumbai India

    Mar 01

    Dear Patti,

    Great Salsa !! We regularly make similar Indian Masalas , but the peanuts / Sesame seeds and oil give it a unique Mexican twist . Matches perfectly with the pickled onions and creamy slaw to make this dish a real favourite in our family .

    1. Pati Jinich

      Mar 07

      So glad you and your family like this recipe, greetings to Mumbai 🙂

  8. Patti

    Jan 11

    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.

    1. Pati Jinich

      Jan 17

      Thanks to you and your kind neighbors Patti, delighted you all enjoyed the Salsa Macha, yay!

  9. Sandra

    Dec 09

    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.

    1. Pati Jinich

      Dec 11

      So happy to hear you guys love the Salsa Macha, is definitely one of my favorite salsas, yay!

  10. Sandra

    Oct 21

    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. Pati Jinich

      Oct 22

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

  11. Deana

    Jul 08

    Do you reconstitute the Chile’s first?

    1. Pati Jinich

      Jul 12

      Not for this salsa Deana, just make sure they are stemmed and seeded, enjoy!

  12. Deana

    Jul 08

    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!

    1. Pati Jinich

      Jul 08

      You are right Deana, the chipotles will soften enough to make it to the blender. Enjoy the Salsa!

  13. Jessica Thornburgh

    Oct 17

    Loved this! What a unique salsa! I made it as directed for some fish tacos and it was lovely. Thank you!

    1. Pati Jinich

      Oct 18

      Thank YOU, Jessica!

  14. Matrona

    Oct 07

    Oops. Saw someone asked the same question. Nevermind, Pati.

    1. Pati Jinich

      Oct 10

      No worries!

  15. Matrona

    Oct 07

    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. Pati Jinich

      Oct 10

      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.

  16. Django

    Jul 05

    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. Pati Jinich

      Jul 09

      Oh I love to have a jar of it in the fridge as well, Django!

  17. Ofelia

    Jun 03

    Hola Pati, la salsa se mira deliciosa pero con que comida se podria esta servir?

    1. Pati Jinich

      Jun 07

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

  18. Jan

    Apr 13

    What do you pair this with,?

    1. Pati Jinich

      Apr 15

      So many things, Jan….fish or shrimp, cooked potatoes, pizza, toast, cooked vegetables, or even an omelet! Or my fish tacos:

  19. Karhryn

    Jan 22

    I can’t find dried chipotles anywhere and I live in south central Texas! What would be an acceptable substitute?

    1. Pati

      Feb 07

      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.

  20. Rosie

    Dec 30

    Could you substitute something else for the peanuts? Just found out can’t have peanuts.

    1. Pati

      Jan 04

      Sure, Rosie! You can use another nut like pecans or walnuts or slivered almonds.

  21. Anonymous

    Oct 14

    The recipe shown on your tv program had two kinds of pepper.

    1. Pati

      Nov 01

      I used two different kinds of dried Chipotle Chiles on the show…meco and morita. You can use both or just use one type.

  22. Graciela H

    Sep 25

    How long does it last for if refrigerated?

    1. Pati

      Oct 08

      If you keep it in an airtight container in the refrigerator, it will last for months…just stir before using.

      1. Kathryn

        Jul 18

        I had to laugh about how does this last for because once you taste it, not long!!

        1. Pati Jinich

          Jul 19

          Haha, absolutely true Kathryn 🙂

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