Our Mexican Chili Oil Recipe That Makes Everything Taste Better
If you’ve ever sat down with a plate of tacos and wish you had that one spicy thing to wake it up…
We know the feeling.
We’ve been there, poking at bland dishes, hoping for some spark.
That’s where Mexican chili oil, or salsa macha, steps in like a hero.
Problem is, most recipes either taste flat, or they try too hard and cover up the real soul of the dish.
Nobody wants that.
We wanted something easy, real, and full of life. So we dug around, tested, and found the answer: a bold, smoky, slightly nutty Mexican chili oil that actually lets the chiles shine.
And the best part? It’s simple enough you’ll be making it every week.
Let’s get cooking.
What is Salsa Macha?
Salsa macha is Mexico’s answer to chili oil, and honestly, it’s pure magic. It’s not a pour-it-over-everything sauce, even though you’ll probably want to. It’s more like a flavor bomb packed into a jar.
Salsa macha comes from Veracruz and Oaxaca, where people use dried chiles, nuts, seeds, garlic, and oil to make something you’ll never forget. The mix of smoky, spicy, crunchy, and oily is just different from anything else.
Some versions are almost smooth, some chunky, but they all have one thing in common: deep flavor.
Curious about more sauces you can whip up at home? Check out our easy Simple Molcajete Salsa Recipe for another bold Mexican classic.
Ingredients You’ll Need (and Why They Matter)
We kept it real close to tradition but made one tiny change that lifts the whole thing. Here’s what we’re working with:
Dried Chiles:
We mix chile de árbol, guajillo, and chipotle or morita. De árbol brings heat. Guajillo gives it a fruity punch. Chipotle or morita adds deep smoke.
Garlic:
Fried until golden, it flavors the oil and adds a soft savory sweetness that holds everything together.
Peanuts:
Crunch and richness. They balance the heat without making it feel heavy.
Sesame Seeds:
A little pop and nutty flavor that works behind the scenes.
Pumpkin Seeds (Pepitas):
Optional, but we swear it makes the texture just right. Plus, a touch of buttery flavor.
Avocado Oil:
Clean tasting and perfect for high-heat frying without any weird aftertaste.
Apple Cider Vinegar:
A splash of brightness to cut through the fat.
Brown Sugar:
Barely there, but it rounds off the edges.
Soy Sauce:
Adds a whisper of umami without being obvious.
Ground Cinnamon:
This is the secret move. Toasty, warm, and barely noticeable, it ties all the flavors in a hug.
Mexican Oregano:
Optional, but if you have it, it brings an herby punch.
Salt:
Pulls everything into focus.
If you love building flavor with pantry basics, our guide to Essential Sauce Terms breaks down everything you should know.
How to Make Mexican Chili Oil (Step-by-Step)
First thing, don’t rush. Each step builds on the last. Here’s the easy flow:
Prep the chiles
Cut off the stems. Shake out most of the seeds unless you want nuclear heat. Tear them up into small pieces so they fry fast and even.
Heat the oil
Get a saucepan, pour the avocado oil in, and warm it up on medium-low.
Fry the garlic and shallot
Toss them in whole. Cook until they’re golden and smell amazing, about three minutes. Keep the heat low so they don’t burn.
Add the nuts and seeds
Drop the peanuts, sesame seeds, and pumpkin seeds into the pan. Stir ‘em around. You’ll hear the seeds start popping — that’s when you know they’re waking up.
Add the chiles
Carefully stir in the chopped dried chiles. Keep them moving for about 30 seconds to a minute. If they blacken, you went too far — start over if that happens.
Finish the magic
Take the pan off the heat. Stir in vinegar, brown sugar, soy sauce, cinnamon, oregano, and salt. Let everything hang out for about 5–10 minutes so it cools just a bit.
Blend it up
Scoop everything into a blender or food processor. Pulse until you get a chunky sauce, or keep going for a smoother spread.
Jar it
Spoon it into a clean glass jar. Let it cool completely before sealing it up.
Tips and Variations
- Want it hotter? Keep more seeds in the mix.
- Less spicy? Use fewer árbol chiles and more guajillos.
- Nut allergies? Swap peanuts for sunflower seeds or leave them out entirely.
- Can’t find guajillos? Anchos work too, but they’re milder and a little sweeter.
- Oil swap? Use light olive oil if you can’t get avocado oil, but avoid anything heavy like coconut oil.
Need a simple and crowd-pleasing dish to pair with your chili oil? Try our Buffalo Cauliflower Tacos for a spicy plant-based hit.
Nutritional Insights
Each tablespoon of this chili oil has about 90 calories.
Most of those calories come from the oil and peanuts, but you’re also getting small boosts of vitamin E from the sesame seeds and some antioxidants from the chiles.
It’s not diet food. It’s flavor food. Use it with joy but maybe not like it’s ketchup.
Storage Instructions
After it cools, store the salsa macha in the fridge.
It’ll keep for up to a month if you use a clean spoon every time you dip into it.
The oil might solidify when cold — that’s totally normal. Let it sit out for a few minutes before using, or just scoop and stir.
Serving Suggestions
We throw this stuff on everything. Here’s some ideas:
- Tacos — obviously. Especially carne asada or mushroom tacos.
- Grilled meats — brush it on chicken or steak right before serving.
- Roasted veggies — drizzle it over roasted sweet potatoes, cauliflower, or carrots.
- Breakfast eggs — fried, scrambled, or even in an omelet.
- Noodles — sounds weird but trust us, a little in a bowl of ramen is amazing.
- Toast — avocado toast’s spicy new best friend.
- Soup — a little swirl in chicken tortilla soup or black bean soup adds crazy depth.
If you’re planning a feast and need ideas, don’t miss our juicy Authentic Birria Tacos Recipe for the ultimate pairing.
Equipment Needed
We keep it simple:
- Medium saucepan
- Heatproof spoon
- Blender or food processor
- Fine mesh strainer if you want it smoother
- Glass jar with a tight lid for storing
Ingredient Alternatives (if you’re stuck)
- Chiles: Can’t find chile de árbol? Thai chiles work in a pinch but are a little sharper.
- Peanuts: No peanuts? Try roasted almonds or sunflower seeds.
- Avocado oil: Use grapeseed or light olive oil instead. Just don’t use coconut oil — it throws off the flavor.
- Apple cider vinegar: White vinegar or rice vinegar will do if needed.
- Soy sauce: Tamari or coconut aminos work if you need gluten-free.
Hungry for more simple and flavorful ideas? Browse all our Recipe Collections to find your next favorite.
Recipe For Mexican Chili Oil (Salsa Macha)
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Mexican Chili Oil Recipe (Salsa Macha)
Description
This bold, smoky Mexican chili oil recipe—known as salsa macha—is packed with dried chiles, garlic, nuts, seeds, and a splash of vinegar for a punchy kick. A small spoonful transforms tacos, grilled meats, and roasted vegetables. This version adds a unique toasted cinnamon note, offering a subtle warmth that makes it stand out from other recipes without overpowering the chilies.
Equipment:
- Medium saucepan
- Heatproof spoon
- Blender or food processor
- Fine-mesh strainer (optional)
- Glass jar with lid (for storage)
Ingredients
- 2 oz dried chile de árbol, stemmed and seeded
- 2 oz dried guajillo chiles, stemmed and seeded
- 2 oz dried chipotle or morita chiles, stemmed and seeded
- 4 large garlic cloves, peeled
- 1 small shallot, peeled and sliced (optional)
- 1/3 cup raw peanuts
- 2 tablespoons sesame seeds (white or black)
- 1 tablespoon pumpkin seeds (pepitas)
- 1 1/2 cups avocado oil (or other neutral oil)
- 2 tablespoons apple cider vinegar
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon ground cinnamon (original twist)
- 1/2 teaspoon Mexican oregano (optional)
- 1 teaspoon kosher salt (plus more to taste)
Instructions
- Prepare the chiles by cutting them into small pieces with scissors or a knife. Discard most of the seeds for a milder flavor or keep them if you want it hotter.
- Heat the oil in a medium saucepan over medium-low heat.
- Add the garlic and shallot (if using) to the oil. Cook gently, stirring often, until golden brown and fragrant, about 3 minutes.
- Add the peanuts, sesame seeds, and pumpkin seeds to the pan. Stir and cook until the seeds begin to pop and the peanuts are lightly golden, about 2 minutes.
- Stir in the chopped chiles and cook for just 30 seconds to 1 minute, stirring constantly. You want them to darken slightly but not burn.
- Immediately remove the pan from the heat. Stir in the apple cider vinegar, brown sugar, soy sauce, cinnamon, oregano, and salt.
- Let the mixture cool for about 5–10 minutes.
- Transfer everything into a blender or food processor. Pulse a few times until the mixture is chunky but pourable. You can blend it smoother if you prefer.
- Taste and adjust salt if needed.
- Pour into a clean, dry glass jar. Let it sit uncovered until fully cool, then seal.
Notes
Storage:
Keep the chili oil refrigerated in an airtight jar for up to 1 month. The oil may solidify when cold; bring it to room temperature before using.
Serving Suggestions:
- Drizzle over tacos, burritos, or quesadillas.
- Spoon onto grilled chicken, shrimp, or steak.
- Swirl into soups like pozole or tortilla soup.
- Toss with roasted vegetables for a spicy finish.
- Add a few drops to scrambled eggs or avocado toast.
Most salsa macha recipes stick closely to chile, oil, nuts, and vinegar, but this version adds a whisper of ground cinnamon. That small addition builds a deep, almost hidden layer of warmth that complements the smoky chiles without tasting like dessert. It’s a subtle tweak that makes this salsa macha stand out without losing its traditional soul. It’s especially good on grilled meats and earthy dishes like beans or roasted sweet potatoes.
FAQs About Mexican Chili Oil Recipe
1. How spicy is this chili oil?
It’s pretty spicy but not mouth-destroying. Want less heat? Use fewer árbol chiles.
2. Can I use other oils instead of avocado oil?
Sure can. Light olive oil or grapeseed oil work fine.
3. Is salsa macha the same as chili crisp?
Not exactly. Salsa macha is thicker, nuttier, and often spicier than Asian-style chili crisp.
4. How long does homemade chili oil last?
About a month in the fridge if you keep it sealed and clean.
5. Can I freeze it?
You can, but the texture changes a little. It’s better fresh.
6. Why add cinnamon?
Tiny bit of ground cinnamon lifts the smoky notes without making it taste like dessert. Trust us, it works.
7. Can I make it less chunky?
Yeah, blend it smoother if you like a pourable chili oil instead of a chunky salsa.
The Final Bite
Salsa macha isn’t just a sauce; it’s a whole mood.
Once you taste it, you’ll wonder how you ever ate without it.
If you liked this recipe, we’d love to keep sharing more. You can join the Simply Delicious Newsletter by Edible Exposure Media — it’s where I, Ryan Yates, a working executive chef with 20 years in the kitchen, send out real recipes and cooking tips straight from behind the line.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.