Salsa Macha

Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.

If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.

Salsa Macha


  • 3/4 cup vegetable oil 
  • 2 cloves garlic, thinly sliced 
  • 50 dried árbol chiles, stems removed 
  • Coarse salt 

Heat vegetable oil in a medium saucepan over low heat. Add garlic and fry, stirring constantly, until light golden brown. Immediately remove garlic from oil with a slotted spoon. Transfer to a heatproof bowl.

Add the dried árbol chiles to oil, working in 2 to 3 batches if necessary, and let fry for 45 to 60 seconds until the chiles turn a dark red. Remove chiles to the heatproof bowl with the garlic. Continue with remaining chiles if working in batches.

Remove oil from heat and let cool slightly, about 5 to 7 minutes. Puree the cooled oil with the garlic and chiles in a blender until smooth. Pour into a serving bowl; season with coarse salt to taste. Stir gently before serving. Enjoy!

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