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.