Salsa macha is a spicy condiment from Mexico, specifically the Veracruz region, made primarily of dried chile peppers and nuts and/or seeds. You might find a few variations across Mexico, but this one has straightforward simplicity and easy-to-procure ingredients. Also, the use of dried chipotles means it has some intense heat. Use salsa macha as a dip for chips, dollop it onto grilled fish, or stir it into other salsas, guacamole and even stews., August 2022


Credit: Ryan Liebe

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Toast chipotles in a dry skillet over medium-high heat until they become fragrant and more brittle, 1 to 2 minutes per side. Transfer to a plate and let cool completely.

  • Discard any stems and seeds from the chipotles. Transfer the chipotles to a food processor or spice grinder and pulse until crushed into small bits.

  • Combine the crushed chipotles and oil in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a bare simmer; cook until the chipotles are very soft, about 20 minutes. Remove from heat and stir in peanuts, lime zest and salt.

To make ahead

Refrigerate for up to 4 days or freeze for up to 6 months.

Nutrition Facts

1 Tbsp.
99 calories; protein 2g; carbohydrates 3g; dietary fiber 1g; sugars 1g; fat 9g; saturated fat 1g; mono fat 6g; poly fat 2g; vitamin a iu 1IU; vitamin b3 niacin 1mg; vitamin c 2mg; vitamin e iu 2IU; folate 5mg; vitamin k 5mg; sodium 54mg; calcium 4mg; magnesium 8mg; phosphorus 17mg; potassium 31mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 1mg.